A rustic festive recipe - Tondli bhaat.
TONDLI BHAAT
Ingredients
100 grams ivy gourd (tondli/tendli)
1½ cups soaked ambe mohar rice (bhaat)
1 inch ginger roughly chopped
2-3 green chillies
½ small bunch coriander leaves
3 tbsps ghee
¼ tsp asafoetida (hing)
½ tsp turmeric powder
2½ tsps goda masala
¼ cup cashew nuts soaked for 20 minutes and drained
Salt to taste
2 tsps chopped jaggery
2 tsps lemon juice
2 tbsps scraped fresh coconut
2 tbsps chopped fresh coriander leaves
Method
1. Trim the eye of the ivy gourd and cut them into strips. Transfer them in a bowl of water.
2. Grind together ginger green chillies and coriander leaves to a coarse paste.
3. Heat 2 tbsps ghee in a deep pan add asafoetida turmeric powder and mix well. Add rice and sauté for a minute.
4. Add ground paste goda masala cashew nuts and salt and mix and continue to sauté for 1-2 minutes. Add 3½ cups hot water mix add jaggery mix and cook till the mixture comes to a boil.
5. Cover and cook for 5-6 minutes. Add remaining ghee and ½ cup hot water cover place the pan on a tawa and cook on low heat for 8-10 minutes. Switch the heat off.
6. Add lemon juice mix and add coconut and coriander leaves.
7. Transfer into a serving plate and serve hot.
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