Tondli Bhath

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Recipe

Ingredients

1 cup	basmati rice
200 grams	tondli (ivy gourd)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
8-10	curry leaves
2 tablespoons	grated coconut
2 tablespoons	chopped coriander leaves
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	salt
2 cups	water

Instructions

1. 1 Wash and soak the basmati rice for 20 minutes.
2. 2 Slice the tondli (ivy gourd) into thin rounds.
3. 3 Heat oil in a pan and add mustard seeds. Let them splutter.
4. 4 Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
5. 5 Add the sliced tondli and sauté for 5 minutes until they are slightly tender.
6. 6 Add turmeric powder, red chili powder, and salt. Mix well.
7. 7 Drain the soaked rice and add it to the pan. Mix gently with the spices and tondli.
8. 8 Pour in 2 cups of water and bring it to a boil.
9. 9 Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it cook for 15-20 minutes or until the rice is cooked and water is absorbed.
10. 10 Turn off the heat and let it rest for 5 minutes.
11. 11 Garnish with grated coconut and chopped coriander leaves before serving.