Tondli / Gherkins Masala Bhaat.

Tondli Masala Bhaat / Gherkins Masala Bhaat with Onion + Tomato + Curd Salad and Special Papad.

Wash and soak 2 cups of Rice (Jeera Rice / Basmati Rice) for 15 minutes. Strain and keep ready.

Wash and cut tondli / tendle / gherkins lengthwise in 4 pieces each. Microwave it for 4 minutes and keep ready. You can pan fry till half cooked.

Heat 2 tblsp ghee + 2 tblsp oil in a kadai, when hot add ½ cup of cashew nuts and fry till brown in colour remove and keep aside for garnishing. In the same oil fry for 5 minutes, the semi cooked tendle / gherkins, remove and keep aside.

Heat the remaining oil + ghee, when hot lower heat and add 1 tsp rai (sasam) when they splutter add 1 tsp of jeera, 10-12 curry leaves, 2 tsp hing powder and fry a bit now add in the following masala one by one stirring all the time, ½ tsp haldi powder, ½ tsp red chilly powder, 2-3 green chillies cut into 1 inch pieces, 3-4 tblsp of Goda Masala powder, fry the masala for a minute, add the drained rice and mix well. Add 4 cups of boiling water and bring the whole mixture to a boil, add salt to taste, lower the heat, cover and cook till ¾ done.

When the rice is cooked 75%, add 1 cup of freshly grated coconut, ½ cup of finely chopped coriander leaves and add in the fried tendle. Mix well. Cover and cook till done. Garnish with the cashew nuts, add a dash of lime juice and serve hot with any Raita.

** For the recipe of Onion + Tomato + Curd Salad please refer #Salad,