Tondli Bhath

Cuisines

Best for

Recipe

Ingredients

	1 cup	Basmati rice
	200 grams	Ivy Gourd
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	8-10	Curry Leaf
	2 tablespoons	Coconut , grated
	2 tablespoons	Cilantro , chopped
	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.