I must say, we loved this recipe of "Tondli Bhaat". I tweaked the recipe a little to suit our taste.
Gherkins Rice Adapted from Hawkins Recipe Booklet
21 gherkins/tondli/tendli/tindora/ivy gourds, cut into quarters
1 1/2 cup basmati rice
2 tbsp raw , unsalted cashews
salt to taste
1/2 tsp sugar
1/2 tsp chili powder
Roast & Grind
1/4 cup dry coconut
1 small onion, sliced
1 tsp cumin seeds
1 tbsp coriander seeds
1 tbsp sesame seeds
1 tbsp oil
1 tbsp ghee/clarified butter/toop
1/2 tsp mustard seeds
1 tsp turmeric powder
1/4 tsp asafoetida
3 green chilies, slit
1 tbsp chopped cilantro/coriander leaves
1 tbsp fresh coconut, scraped
1. Wash and drain Basmati rice and keep aside for at least 15 minutes.
2. Roast all the ingredients for masala together till coconut turn light brown.
3. Grind roasted ingredients together to make a smooth paste.
4. Heat oil and ghee in a pressure pan/cooker or handi.
5. Add mustard seeds, asafoetida, turmeric powder. As the seeds splutter, add green chilies.
6. Add tondli quarters & cashews and saute for 5 minutes. Add masala paste and stir once.
7. Now, add drained basmati. Saute for 5 minutes.
8. Add 3 cups water. Add salt, sugar, chili powder. Bring to boil.
9. Close the lid of the cooker. Cook for 2 whistles.
10. Let the pressure drop of its own.
11. Pour in a serving platter. Garnish with cilantro and coconut.
1. You can use cauliflower, green peas, potatoes instead of tindora/tendli as well.
2. This rice can also be made in a heavy bottomed saucepan, if you do not have a pressure cooker.
Hawkins Recipe Booklet
This post is my entry to the festival of Rice.
This post is also my entry to Sunshinemom's celebration of the color "Yellow".