Another classical maharashtrian dish .Very tasty one pot meal .Good option for those who dont like tendli/tindora. You can call this as a cousin of masale bhat .Usually prepared during festivals like ganpati / gudhi padva but you can enjoy it any time.
Ingredients
250 gms tondli /tendli /ivygourd/tindora (1 cup)
1 1/2 cup Basmati rice
10-12 cashewnuts
1 tsp sugar
salt as needed
2 tbsp oil
1 tsp jeere (cumin seeds)
1 tsp rai ( mustard seeds)
1 tsp hing
4-5 pepper( kali miri)
2 tamalpatra (bayleaf)
10-15 curry leaves
1 tsp red chilli powder
1 tsp haldi (turmeric)
2 green chillies slit
10-12 groundnuts (soaked in water)(optional)
3 cup water
GARNISH
1/4 cup fresh grated coconut
1/4 cup kothimbir
2 tbsp ghee
Whole garam masala to grind
1 tsp dhane (coriander seeds )
1 tsp jeere (cumin seeds)
1 tsp shahjeera
1 inch dalchini (cinamom)
2-3 lavang ( cloves)
2 badi elaichi(black cardamom)
Method :
1. Dry roast Whole garam masala ingredients above & grind to powder.Soak rice for 30 minutes in water & keep aside.Fry cashews till golden brown.
2.Cut tendli into vertical 4 pieces & keep water for boiling.
3.Heat oil in a kadhai /pan ,once hot add jeere,rai,hing,tamalpatra ,pepper,ground nuts,curry leaves,green chillies & saute for a minute .
4. Next add tondli & saute for minute . Add haldi,red chilli powder,grind masala ( in step 1),sugar & drained rice & saute for 2 minutes.
5.Now add boiling water & salt & allow the rice to boil.Once water is reduced & rice is 80 percent done keep a lid on the kadhai & allow it to cook on slow flame till done.Keep checking or else the rice might get burnt.
6.Now switch of f gas & garnish rice with fresh grated coconut ,kothimbir & fried cashewnuts (kaju).
7. Add a spoonful of ghee on the hot tondli bhaat just before serving
Variation:
1. Add 2 1/2 tsp goda masala /kala masala if you are in hurry & dont have time to grind masala.
2.Add brinjals & green peas to above recipe
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