TENDLI BHAAT / KUNDRU PULAO / IVY KALEIS PILAF

Ingredients:

Tendli / ivy gourd – 250 grams Rice – 1 and 1/2 cups or onions if required – 1 oil – 2-3 tablespoons desi ghee / clarified butter – 2 tablespoons roasted peanuts – a few Goda masala – 2-3 teaspoons coriander leaves – handful of Red chili powder – 1/2 tsp Salt – to taste Green chillies – 1 or 2 Grated ginger – 1 tbsp Crushed garlic – 1 tbsp Grated coconut – 3 tbsp Asafoetida / hing – 2 pinches Mustard seeds – 1 tsp Cumin seeds – 1 tsp Curry leaves – little turmeric powder – 1/2 teaspoon cinnamon stick – 1″ piece Green cardamom – 3

Method:

1. Heat oil and add asafoetida, cumin seeds and mustard seeds.

2. Then add the cardamom and cinnamon stick.

3. When they release an aroma, add the ginger, garlic and curry leaves.

4. Toss them a little until the ginger-garlic color changes.

5. Now add the onions and green chilies. Bake them.

6. When the onion is golden brown, add the ivy gourd strips.

7. Cover and let them cook.

8. When they are almost ready, add the salt, turmeric powder and half of the goda masala powder. Save some for later when we add the rice.

9. Add 1/4 cup of water and simmer until all flavors are absorbed.

10. After the water has been absorbed by the vegetables, add a handful of roasted peanuts, 1 tbsp grated coconut and some fresh coriander leaves.

11. Now add the soaked and washed rice. Use the same measuring cup and add slightly less than double the amount of water.

12. Add the remaining goda masala and salt. Check the spice level and adjust as desired.

13. Cover the pan and cook first on medium heat. After the water has dried, reduce the heat to low.

14. Add about 2 tablespoons of ghee (clarified butter). Stir it gently and place it for dum on a griddle (tawa) for few minutes on low heat.

15. Serve it and garnish with some peanuts, grated coconut and coriander leaves.

16. You can enjoy it with some pickle, yogurt and thecha.

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