This is also a dish that is very quick and easy to make. Have it with some raita or just simple plain dahi and it is a complete meal in itself.
I love the lovely aroma of star anise used in this recipe! 🙂
- Rice – 1.5 Cups
- Tondli/Dondakaya/Ivy Gourd – 1/4 Kg
- Clove – 4
- Cinnamon – 1″ stick
- Pepper Corns – 4
- Star Anise – 1 segment
- Grated Coconut – 1/2 Cup
- Mustard Seeds – 1 tsp
- Chilli Powder – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Grated Jaggery (Optional) – 1/4 tsp
- Oil – 2 tbsp
- Salt to Taste
To make the masala:
- In a kadai/wok, heat 1/2 tsp of oil.
- Add the cloves and cinnamon.
- Fry for 1 minute.
- Reduce the heat to medium.
- Add the grated coconut and saute till the coconut turns light brown.
- Set aside to cool.
- Grind the cooled ingredients into a fine powder without any water.
To make the tondli bhaat:
- Cook rice as usual.
- Spread the rice onto a plate to dry out the excess moisture.
- Cut off the ends of the tondli and then cut into four pieces vertically.
- In a kadai/wok, heat the remaining oil.
- Add the mustard seeds and wait till they splutter.
- Add the tondli pieces and fry till done.
- Add red chilli powder, turmeric, jaggery, and masala powder.
- Mix well.
- Add the rice and salt.
- Mix well.
- Serve hot with dahi or raita.
- Be careful about the amount of star anise you add. Too much star anise tends to overpower all other flavours. I use just one segment or “petal” of a star anise.
- You could use Kopra/desiccated coconut instead of fresh coconut. If you do this, do not fry the coconut.