Tendli Bhaat

Preparation :10 mins
Cook :14 mins
Total Time :34 mins
Servings :Makes 4 servings

Ingredients :

1 1/2 cups sliced tendli (ivy gourd)
1 cup long grained rice (basmati) , soaked for 10 minutes and drained
1 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
3 cardamoms (elaichi)
1 small stick cinnamon (dalchini)
5 cloves (laung / lavang)
1/4 tsp fenugreek (methi) seeds
2 slit green chillies
5 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 cup grated coconut
salt to taste

To Be Ground Into A Spice Powder
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tsp caraway seeds (shahjeera)
1/2 cup grated dry coconut (kopra)
2 tbsp sesame seeds (til)

For The Garnish
2 tbsp grated coconut
2 tbsp chopped coriander (dhania)

Method :

Heat the ghee in a deep non-stick pan add the mustard seeds, when the seeds crackle, add the cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafetida and sauté on a medium flame for a few seconds.
Add the tendli and rice and sauté on a medium flame for 2 minutes.
Add the turmeric powder, chilli powder, half the spice powder and salt, mix well and sauté on a medium flame for another 2 minutes.
Add 2 cups of hot water, mix well and cover with a lid and cook on medium flame for 7 to 8 minutes, while stirring occasionally.
Add the coconut and the remaining half of the spice powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Serve hot garnished with coconut and coriander.