Tondali Bhat /Ivy gourd Rice

Tondali Bhat  /Ivy gourd Rice

Ideal for 2 people( for more quantity adjust the measurements based on below)

Ingredients:

1.1 cup Basmati Rice or any rice of your choice

2. 2 to 3 cups water

3.1/4 kg Tondali (Ivy Gourd) (can take approximately 10 to 12)

4. Grind all these 1 inch Cinnamon stick,a small piece of Cardamom,2 to 3 pepper corn,

    2 to 3 cloves,1/4 tsp cumin seeds,2 dry red chilies, 2 to 3 tbsp fresh scraped coconut. 

For Tempering: 

1 tbsp Ghee, 1/8 tsp Mustard seeds, 1/4 tsp cumin seeds, 2 pinches asafoetida, 

1/4 tsp turmeric powder, 5 to 6 curry leaves,1 Bay leaf,7 to 8 cashew nuts.

Salt to taste

Finely chopped Cilantro, fresh scraped coconut for garnishing

Pure ghee

Recipe:

1. Wash rice with water. Drain and leave aside for 15 minutes.
2. Wash Tondali with water. Cut off from both ends slightly. Cut each tondali lengthwise,  keep them into water for a while.
3. To make spices ready, heat pan add all the whole spices.Then saute dry chilies and coconut.Saute over medium heat and remove after 2 minutes.Let it cool then grind it to a fine powder.
4. Heat 1 tbsp ghee into a pan. Add mustard seeds, cumin seeds, asafoetida, turmeric powder and curry leaves.Add cashew nuts and tondali. Saute for a minute. 
5. Add washed rice,salt to tondali mixture,add spices and mix properly.Now add 2 cups of boiled water. 
6. cover with lid and cook for 10 mins.(can take more also/can check in middle).

Transfer cooked rice to serving plates.Garnish with freshly chopped coriander,fresh grated coconut,and pure Ghee.Serve hot with any papad of your choice.

Excellent as one pot meal after much tired day at work.

Ideal for all.