Tondli Bhaat | Tondli Masale Bhaat
a traditional Maharashtrian rice dish
Servings 4
Ingredients
- 1 cup Ambemohar rice
- 1 cup Ivy gourds
- 2 tsp ghee
- 1/2 tsp mustard seeds
- a pinch of asafoetida
- ½ tsp turmeric powder
- few curry leaves
- 10 to 15 cashew nuts
- 1 tsp red chilli powder
- 2 tsp goda masala
- salt to taste
- 1 tsp jaggery powder
- 1 tbsp lemon juice
For masala powder
- 2 tbsp freshly grated coconut
- ¼ cup fresh coriander leaves
- 2 green chillies
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ inch cinnamon
- 3 cloves
- 2 cardamoms
For garnishing
- freshly grated coconut
- chopped coriander leaves
Instructions
- Wash and soak the rice for 15 minutes. Drain and keep aside.
- Wash and chop Ivy gourds,lengthwise. Keep aside.
- To make a masala powder, into a mixer jar, add coriander leaves, coconut, coriander seeds, cumin seeds, cardamom,cloves, cinnamon, green chillies and blend without water.
- Heat ghee in a pot. Add mustard seeds, curry leaves, asafoetida and cashew nuts. Saute for few seconds.
- Add the prepared masala powder and saute.
- Next, add chopped ivy gourd, turmeric powder and mix well.
- Add the soaked rice and mix .
- Add red chilli powder, salt, goda masala and jaggery powder. Mix well.
- Add 2 1/3 cups of water and mix. Bring it to a boil on high heat.
- Cover and cook on low heat till the water is absorbed.
- Turn off the heat and leave the pot covered for 10 minutes.
- Fluff up the rice and add lemon juice.
- Garnish with fresh coconut and coriande rleaves.
- Serve hot with curds, papad and pickle.