Tuesday, June 23, 2009

Tondli Bhaat (Tindora Rice)

Tondli Bhaat (Tindora Rice)

Serves 5

3 Cups Basmati Rice - washed and kept aside for 30 mins
2 Cups Tondli (Tindora) - sliced along length into 4
2 Cups Onion - thin sliced
1 Cup Potato - sliced along length into 4
2 Table Spoon Garam Masala
Salt to taste

Tempering: Mustard, Hing (asefoetida) ,Jeera (cumin),Turmeric,Curry Leaves
Oil to fry

Garnishing - chopped coriander.

Heat oil in wok (kadhai) and add Mustard, Hing, Jeera, Curry Leaves and Turmeric
Fry sliced onions till golden brown. Add and stir fry sliced potatoes till they are partly cooked.
Now add cut tindora and stir fry
Add garam masala and salt and cover the wok (kadhai) for 2-3 minutes.

Add soaked rice and stir fry till water evaporates.

On the side, boil 6 cups of water.

Finally, transfer mixture from wok (kadhai) to rice cooker, add boiling water and stir well. Taste the flavored water and add salt and spice if required..

Once cooked, garnish with chopped coriander.

Top it with few drops of lemon juice for added taste
Add cashew pieces for flavor
Garnish with grated fresh coconut.

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