Tondali Bhaat or Tindli Pulav or IvyGuard Rice is an authentic Maharashtrian Recipe..specially prepared during summers and served with butter milk, raita or curd . Very easy to prepare and tastes really awesome . Do try it for sure ..you will love it .
Basmati rice 1 cup
Water 2-3 cups
Vertically chopped IvyGuard 2-3 cups
Grean peas 1 cup
Finely chopped onion 1 tablespoon
Chopped green chillies 2
Oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Jeera 1 teaspoon
Ginger garlic paste 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Goda Masala (Maharashtrian garam masala) or Garam masala 1 teaspoon
Salt to taste
Sugar 1 teaspoon
Curry leaves few
Grated tender coconut 1 tablespoon for garnishing
Chopped coriander for garnishing
Wash rice and soak in water for approximately 15-20 minutes. Chopped IvyGuard, onion and green peas
Heat oil in a pan and crackle mustard seeds and jeera .Add finely chopped onion and saute' for a while , add ginger garlic paste , chopped green chillies, curry leaves and soaked rice . Saute' for next 3-5 minutes
Add Turmeric powder , Goda Masala (garam masala), salt, sugar , chopped IvyGuard and green peas . Mix well everything .
Add 2-3 cups of water , mix well and cook covered for next 10-15 minutes on low heat . Check in between .
Garnish with grated coconut and coriander . Serve hot with chilled raita, curd or buttermilk and enjoy endlessly to beat the heat .
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