Stuffed Ivy Gourd

Bharali Tondli / Bharava Tendli / Stuffed Ivy Gourd (Scarlet Gourd / Kowai)

This subji is similar to the famous Bharali Vangi (Bharava Baingan) preparation from Maharashtra. This is no onion, garlic preparation. This is a very tasty preparation of Tondli.

Ingredients (Serves 4)

Tondli small (Ivy Gourd / Scarlet Gourd / Kowai) About 400 Gms.

Til (White Seasame Seeds) ½ cup

Dried Coconut (Khobra) grated ½ cup

Chinch / Imli (Tamarind) pulp 2 tablespoons

Crushed Jaggery 2 tablespoons

Red chilly powder 1 teaspoon

Goda Masala (Spice Powder) 2 teaspoons

Fresh scraped Coconut 2 tablespoons

Coriander leaves chopped 2 tablespoons

Oil 1 teaspoon

Black Mustard Seeds ¼ teaspoon

Turmeric ¼ teaspoon

Asafoetida (Hing) a pinch

Salt to taste

Instructions

1. Wash tondli. remove both the edges. make two slits perpendicular to each other about ¾ deep.

Don’t cut it too deep; else Tondli will break while cooking.

2. Roast sesame seeds till light brown.

3. Roast grated dried coconut till light brown.

4. Grind roasted dried coconut and sesame seeds separately into a coarse powder in a grinder.

5. Add jaggery, red chilly powder, goda masala, scraped fresh coconut, chopped coriander and salt to tamarind pulp.

6. Add dry coconut powder and sesame powder to form a uniform coarse mixture, add some water if required. Consistency of this mixture should be like thick gravy.

7. Stuff about a teaspoon of solid part of the mixture into each slit tondli. This part is little tedious.

8. Heat groundnut oil in a cooking vessel on medium flame.

9. Add black mustard seeds, wait till it sputtes.

10. Add turmeric and hing (asafoetida).

11. Add the stuffed Tondli into the pan and cover the pan.

12. After 2 to 3 minutes sauté and cover the pan again.

13. After 3-4 minutes, add the remaining spice mixture (prepared in step 6).

14. Add enough water to cover the tondli.

Tomato Rice

Tomato rice –A super easy recipe of delicious garlicky rice cooked with Indian masalas and plenty of tomatoes.

Ingredients

Rice – 1 & ½ cup

Water – 3 & ½ cups

Onion – 1 medium, finely chopped

Tomato – 8 medium, finely chopped

Tomato – 1 medium, whole (optional)

Garlic – 25 cloves

Green chilies – 8, mildly hot variety

Coriander leaves – ¾ cup + some more for garnish

Curry leaves – 4

Oil – ⅓ cup

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 20

Asafoetida – ¼ tsp

Kashmiri red chili powder – 1 and ½ tsp

Turmeric powder – ½ tsp

Coriander powder –1 tsp

Salt – to taste

Instructions

Wash rice and soak it for 30 minutes. Drain it.

Grind together garlic, green chilies and coriander seeds to a coarse paste.

Heat oil in a sipri or stock pot. Add mustard seeds. Once they splutter, add cumin seeds and let them sizzle. Add asafetida.

Add the fenugreek seeds and fry for a few seconds. Take care not to burn them.

Add the onion and sauté till it begins to turn golden.

Add the ground paste and sauté on medium heat till the raw sell of garlic goes away.

Add the chopped tomatoes and salt.Cook till they get mushy.

Add the spices when the oil separates – Kashmiri red chili powder, turmeric powder, and coriander powder. Cook till the raw smell of turmeric goes away.

Add the rice and sauté with the masalas for 2-3 minutes. Sprinkle some water if it looks too dry.

Add water and adjust the salt. Let the water come to a boil.

When only ⅓ of the water is left, keep a whole tomato in the center and push it into the rice. Also, place the curry leaves on top.

Cover and cook on low flame for 10 minutes. Turn off the flame and let the rice stand for another 10 minutes.

Fluff the rice up and mash the tomato slightly. Garnish with some coriander leaves.

Tomato rice is ready. Serve hot with papad or raita. Enjoy!

Tawa Pulao

Tawa Pulao

Servings - 3 - 4

INGREDIENTS

Oil - 1 tablespoon

Ghee - 1 1/2 tablespoons

Cumin - 1 teaspoon

Onions - 120 grams

Ginger - 1 tablespoon

crushed garlic 1/2 tablespoon

Carrots - 80 grams

Potatoes - 170 grams

Green peas - 45 grams

Tomato - 140 grams

Bell pepper - 90 grams

Pav bhaji masala - 1 tablespoon

Red chili - 1 tablespoon

Turmeric - 1/2 teaspoon

Water - 2 tablespoons

Cooked rice - 400 grams

Salt - 1 teaspoon

Lemon juice - 1 teaspoon

PREPARATION

1. Heat oil and ghee in a heavy skillet, add  cumin,   onions, ginger,  crushed garlic and stir well.

2. Add  Carrot,  potatoes, Green peas and stir again. Cover and cook 3 - 5 minutes.

3. Add  tomato, bell pepper and mix.

4. Add  Pav bhaji masala, red chili,  turmeric, water and mix again. Cover again and cook 3 - 5 minutes.

5. Add cooked rice and mix it well to combine.

6. Addsalt,  lemon juice and mix well.

7. Garnish with coriander.

8. Serve hot.

Tawa pulav

Tawa Pulao

Servings - 3 - 4

INGREDIENTS

Oil - 1 tablespoon

Ghee - 1 1/2 tablespoons

Cumin - 1 teaspoon

Onions - 120 grams

Ginger - 1 tablespoon

crushed garlic 1/2 tablespoon

Carrots - 80 grams

Potatoes - 170 grams

Green peas - 45 grams

Tomato - 140 grams

Bell pepper - 90 grams

Pav bhaji masala - 1 tablespoon

Red chili - 1 tablespoon

Turmeric - 1/2 teaspoon

Water - 2 tablespoons

Cooked rice - 400 grams

Salt - 1 teaspoon

Lemon juice - 1 teaspoon

PREPARATION

1. Heat oil and ghee in a heavy skillet, add  cumin,   onions, ginger,  1/2 crushed garlic and stir well.

2. Add chopped Carrot, Green peas and stir again. Cover and cook 3 - 5 minutes.

3. Add  tomato,  bell pepper and mix.

4. Add Pav bhaji masala,  red chili,  turmeric, 2 tablespoons water and mix again. Cover again and cook 3 - 5 minutes.

5. Add cooked rice and mix it well to combine.

6. Add salt,  lemon juice and mix well.

7. Garnish with coriander.

8. Serve hot.

Curd Dosa with Ginger Chutney

Curd Dosa with Ginger Chutney 😊

Dosa rice 2 cups
Beaten rice / phoa 1 cup
Curds / Butter milk 1 cup
Methi seeds 1/4 tsp
Salt tp taste
Sugar 1tsp ( optional)

Chutney:
Fresh grated coconut 1/2 cup
Green chillies 2 to 3
Ginger - small piece
Salt to taste
Tamrind - methi seeds size.

Method:
Soak rice and methi seeds for 5 to 6 hours.
Grind soaked item along with rinsed poha into smooth batter with the help of curds/buttermilk. Add salt n ferment the batter. Next day add sugar n make dosa.

For chutney grind all the ingredients into smooth paste, add water to adjust the consistency 😊