Tondli Bhat

Preparation Time - 5 Min                             Coking Time - 20 Min                       Serves - 4 

Ingredients :

Basmati rice - 1 cup

Tondli (Ivy gourd) - 200 gm

Chana dal - 1/4 cup

Cashew nuts - 8

Green chili - 2 

Curry leaves - 5

Ghee (clarified butter) - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - a pinch

Salt - 1 Tsp or to taste

Red chili powder - 1/2 Tsp 

Turmeric powder - 1/2 tsp

Ginger garlic paste - 1/2 Tsp (Optional)

grated coconut - 1/2 Tbsp

Cilantro - a few to garnish

Spices :

Bay leaf - 1

Pepper seeds - 1 tsp

Cinnamon - small piece

Clove - 1 

Cardamom powder - 1/4 Tsp

Cumin powder - 1/4 Tsp

Coriander powder - 1/2  Tsp

Method:

1) Wash and soak rice for 20 mins.

2) Cut off end and cut tondli (ivy gourd) vertically in four pieces and keep aside.

3) Heat ghee in pan and crackle mustard seeds. Add cumin seeds.

4) Add asafoetida, turmeric powder, green chili, curry leaves and ginger garlic paste, fry well.

5) Add soaked chana dal, tondli(ivy gourd), 1/2 tsp salt and 1/4 cup water. Keep the lid and let it cook for 10 mins.

6) Add all spices and red chili powder, cashew nuts and mix well. 

     Tip : You can use biryani masala instead of whole spices here.

7) Add soaked rice, 1/2 tsp salt and 2 cup water. Keep the lid and let it cook for 10-12  mins on  low-medium flame.

8) Garnish with fresh cilantro and coconut and serve hot.

Tondli Bhat