Tindora rice
Tondali baath / tindora rice is an excellent tasty dish more popular in Maharashtra and Karnataka side .Very popular as one of the dishes in wedding feasts also . , where it is prepared more elaborately . As a lunch box dish this can be cooked very quickly and make s a good satisfying one pot dish . There are many small versions with more or less of spices , coconut milk or grated coconut , cashew nuts and dry fruits that can make this dish form a simple humble one to a more elaborate meal.
One of my favorite masala rice is this Thondali bhaat ( ivy gourds/ tindora rice ) , this makes an excellent lunch box dish too .
here is the recipe
Ingredients
1 cup basmati rice, washed and drained well for 15 minutes
1/4 cup washed sliced tindora
1 tbsp ghee / oil
4 cloves
4 pepper corns
2 small pieces of cinnamon
1/2 tsp cumin seeds
1 tsp chili powder and goda masala mixed
1/2 tsp garam masala
salt as needed
pinch of hing ( optional )
1 tbsp fresh grated coconut
1 tbsp finely chopped coriander leaves
Method
1. soak the basmati rice for about 15 minutes after washing it well .
2.. in pan add some ghee, sautee the sliced tindora, till it becomes crunchy but half cooked . set aside .
3.In the same pan , add more ghee and sautee the whole spices ., add the drained basmati rice, sautee with spices , now add the sauteed tindora slices, mix well , add the masala powders one by one , add salt,add required amount of boiling water and cook till done either in a pan or in a cooker, .
3. serve with garnished fresh grated coconut and coriander leaves .
suggestions :
1...you can also use coconut milk to cook with the rice , makes it very aromatic, in that case you can skip adding grated cocnut as garnish
2. cashew nuts may be added while frying the spices .
a quick video recipe is given below .
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.