Tondli Bhaat Maharashtrian Recipe #YumUtsav Sanjeev Kapoor KHazana

A rustic festive recipe - Tondli bhaat.

TONDLI BHAAT

Ingredients

100 grams ivy gourd (tondli/tendli)
1 cups soaked ambe mohar rice (bhaat)
1 inch ginger, roughly chopped
2-3 green chillies
small bunch coriander leaves
3 tbsps ghee
tsp asafoetida (hing)
tsp turmeric powder
2 tsps goda masala
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 saut for a minute.
4. Add ground paste, goda masala, cashew nuts and salt and mix and continue to saut for 1-2 minutes. Add 3 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 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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