Rice With Ivy Gourd (Tondli Bhat)

 

ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.

This is a very easy, quick and simple one pot meal. It is not at all spicy and can be had when pitta is aggravated. For the spicy version, garam masala and/or chilies need to be added.

 

 

Equipment and Utensils

Frying pan (non-stick) with the lid

Flat wooden spoon

Sauce Pan

Strainer

 

Ingredients

120 grams (½ cup) Basmati Rice

100 grams (1 cup) Ivy Gourds(Tondli) washed and cut into 4 pieces each

25 grams (1 small) Onion Roughly sliced

7-8 Curry Leaves

1 teaspoon Cumin Seeds

1 Bay Leaf

1 inch Cinnamon Stick

2-3 Cloves

2-3 Green Cardamoms

1 tablespoon Coriander Powder

½ tablespoon Roasted Cumin Powder

¾ teaspoon Kashmiri Red Chili Powder

¼ teaspoon Turmeric Powder

1 teaspoon Salt

1 tablespoon Pure Ghee

Directions

Soak Basmati rice for 15 minutes.

Keep 300 ml. of water in a sauce pan to boil; you will need to add it later.

Keep the  frying pan on medium high flame.

Add 1 tablespoon ghee to the pan and let it heat.

When ghee is hot, add cumin seeds, let them crackle.

Now add bay leaf, cloves, cardamoms and cinnamon stick.

Fry for 20-30 seconds.

Add onions and fry for 1 minute till onions becomes translucent.

Now add Ivy Gourd(Tondli) pieces and fry them well.

Sprinkle some salt and sauté them well; out the lid on and lower the flame.

After 2-3 minutes, remove the lid.

Now strain rice remove all the water and add the rice to the onion-tondli mixture.

Fry this continuously for 2-3 minutes till it becomes dry.

At this point, add boiling water (from the sauce pan).

Add dry masala powders and salt.

Stir the preparation well and let it boil uncovered over the high flame.

Turn the heat to low, the moment the water on the surface disappears.

 

Cover the pan and let it cook for exactly 7 minutes on the lowest flame.

To avoid burning from bottom, use an iron griddle between the pan and the flame.

Turn off the gas after 7 minutes.

Let it sit for another 15 minutes before you open the lid.

Serve it hot with raita.

 

Note 1: When the mixture (of rice and dal) is fried, it’s temperature increases.

It is important to match this mixture’s temperature to the temperature of boiling water. If the mixture is hot enough when water is added, the mixture (of rice and dal) will absorb water instantly and the rice will not become sticky. So roast the mixture patiently for 2-3 minutes before adding boiling water.

 

Note 2: For the spicy variant of Tondli Bhat,  in the end add ½ teaspoon multi-spice masala powder or Garam Masala Powder. Also increase the amount of red chili powder.

 

Preparation Time: 10 minutes

Cooking Time: 24 minutes

 

Number of Servings: 2

 

Nutritional Information

Total Calories: 588.5 Kcal

Fat: 15.72 gm

Protein: 8.46 gm

Carbohydrates: 101.81 gm

 

 ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.

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