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This very spicy rice preparation is a famous item in Maharashtrian cuisine.It is almost like bisibele bath of Karnataka with dry pulav appearance with out dal.Usually tindli is included in this recipe.A good thing about tindli is that it has many health benefits.
Ingredients:
Short grain rice – 300 Gms,
Tindli/ coccinia/ Dondakaya / ivy gourd- 10 ,medium, washed and cut each vertically into 4 parts,
Green chilli – 2, cut each vertically into two,
Dhania seeds – 1 Tsp,
Jeera – 1/2 Tsp,
Hing – A pinch,
Cloves – 4,
Cinnamon – 1/2″ piece,
Dessicated coconut – 2 Tablesp,
Haldi – 2 Pinches,
Mustard seeds – 1/2 Tsp,
Curry leaves – 10,
White til seeds – 1 Tablesp,
Green peas – 30 Gms,
Red chilli powder -‘1/2 Tsp,
Chopped coriander leaves – 1 Tablesp,
Cashew nut bits – 1 Tablesp,
Garam masala – 1 Tsp,
Salt,
Oil – 3 Tablesp,
Ghee – 1 Tablesp,
Lemon juice – 1 Tablesp,
Method:
1).Dry fry dhania seeds, jeera , til, cloves, cinnamon, coconut and powder.Keep it aside.
2).Pick, wash rice and soak it for 15 minutes.
3).Heat oil and ghee in a kadai ,add mustard seeds, hing, curry leaves ,fry till seeds splutter.
4).Add green chilli, tindli pieces, green peas and cook covered for 2 to 3 minutes under low heat stirring now and then.
5).Add rice, haldi , fry for 2 minutes.Add prepared masala powder, garam masala, salt and chilli powder along with 3 and 1/2 cups of hot water.
6).Add a tablesp of lemon juice ,stir and let it come to boil for a minute.
7).Bring the flame to low and cook covered for 15 minutes, Stir gently 2 to 3 times .When the rice is ready , remove and garnish with fried cashew and chopped coriander.Serve hot with any raitha.
Tip
A).You can use capsicum/ brinjal in place of tindli.
B).You can use pressure cooker after adding water and lemon juice.I prefer cooker.