Next in the rice series is Maharashtra’s favorite, tondali (kundru/tendli/Ivi gourd) bhat. I know having tondali as a sabzi is super boring. What better option than letting it hide in the rice!!
So, without making any faces, let’s straight head to the recipe.
Ingredients:
- Oil: 1 tbsp
- Rice: 1 Katori/bowl
- Tondali: 1 Katori cut as in the image
- Ginger, garlic, coriander paste: 2 tbsp (optional)
- Jeera: 1 tsp
- Mustard: 1 tsp
- Onion: 1 medium
- Garam masala: 1 tbsp
- Green peas: ½ Katori (optional)
Method:
- Heat oil in a cooker.
- Add jeera and mustard seeds.
- Then add onion and sauté till golden brown.
- Then add ginger/garlic/coriander paste.
- Nicely sauté till this mixture leaves oil.
- Add rice and roast it on medium flame.
- Finally, add chopped tondali and peas. Mix everything well.
- Add required amounts of water and put on the lid.
- Let it give 3-4 whistles.
- Sprinkle some finely cut coriander.
- Serve it with a dash of ghee.
Nutrition: This easy-to-make rice recipe carries nutrients like carbohydrates, iron, magnesium, Vit C, and dietary fiber.
Tip: In Maharashtra, mostly all the bhat recipes, especially masala bhat, are garnished with freshly grated coconut and finely cut coriander leaves. Do not miss this if you wish to enjoy a typical Maharashtrian dish.
ExperimentwithSam 