200 to 250gramstendli(tondli or ivy gourd or kovakkai)
1.5cupsambe mohur riceor sona masuri or basmati rice
3cupswater for cooking rice
1tablespoonfresh yogurt(curd) - optional
2tablespoonoil
1teaspoonmustard seeds
2small tej pattaor 1 medium to large tej patta (indian bay leaf)
½inchginger- chopped
1 to 2green chilies- chopped
1pinchasafoetida(hing)
¼teaspoonturmeric powder
½teaspoonred chili powder
3teaspoonGoda Masalaor add as required - you can add ½ teaspoon garam masala powder instead of goda masala
10 to 12whole cashews
2 to 3tablespoonchopped coriander leaves(cilantro leaves)
salt as required
Instructions
preparation for tendli bhaat
Rinse the rice for a couple of times with water.
Then soak rice in water for 15 to 20 minutes.
Later drain the water from the rice and keep aside.
When the rice is soaking, rinse and then slice the tendli in 2 or 4 vertical slices.
Before slicing them vertically, do thinly slice the top and bottom part of the ivy gourds.
making tendli bhaat or kovakkai rice
Heat 2 tbsp oil in a pressure cooker.
Add 1 tsp mustard seeds and crackle them. Then add 2 small bay leaves. Stir.
Now add 1 tsp finely chopped ginger and 1 tsp chopped green chilies. Saute till the raw aroma of ginger goes away.
Add the tendli slices and stir very well. Saute for 3 to 4 minutes on a low to medium flame.
Now add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 3 tsp goda masala and a pinch of asafoetida.
Stir very well and then add the rice.
Stir and saute the rice for a minute.
Now add 10 to 12 cashews and 1 tbsp fresh curd. Adding curd is optional and you can skip it. Instead of curd, you can also add 1 small chopped tomato. Mix the curd with the rest of the ingredients.
Then add 3 cups water and season with salt as required.
Stir very well and bring the rice mixture to a boil without a lid.
Then cover the pressure cooker with its lid and pressure cook rice on a medium flame for 2 whistles.
When the pressure settles down, open the lid and add 2 to 3 tbsp chopped coriander leaves.
Gently mix the coriander leaves with the rice.
Serve tondli bhaat plain or with a side raita or yogurt or with some pickle.