This maharashtrian rice dish is mainly prepared during festivals or special occasions. Yeah you guessed it right, this one was made on our anniversary. I love to eat this rice with tomato saar. The specialty of this rice is the goda masala and the use of tondali/ tendli or ivy gourd. A very quick recipe, can be made for on arrival of those unexpected guests!!
So try this out and enjoy!!
Basmati Rice (uncooked) – 1 cup
Fresh / frozen green peas (shelled) – ½ cup
Ivy gourd/Tondali/ Tendli (vertically diced) – ½ cup
Cashew nuts – ¼ cup
Green chilies (chopped) – 2 teaspoons
Curry leaves – 3 -4
Goda masala – 2 -3 tablespoons
Mustard Seeds – ½ teaspoon
Turmeric Powder – ½ teaspoon
Asafoetida – ¼ teaspoon
Salt – to taste
Lemon juice – 1 tablespoon
Oil – 2 tablespoons
Sugar – 1 teaspoon
- Wash properly and soak rice in water for 15 minutes. Drain the water completely and keep aside the rice for at least 1 hour.
- In a pressure cooker heat oil and add the mustard seeds. Once they crackle add the turmeric powder, asafoetida, green chilies and curry leaves. Sauté properly.
- Add the cashew nuts, chopped gherkin, drained basmati rice and goda masala. Gently sauté everything for a minute or 2.
- Now add 2 cups of water, salt, lemon juice and sugar to it. Mix well and close the cooker lid.
- Let it cook for 3 whistles.
- Once the steam is released remove the lid and serve hot garnished with coriander and freshly desiccated coconut and along with tomato-saar.
Washing the rice and keeping it aside after draining all the water helps to make every grain of the rice to get nicely cooked without sticking to each other.
Use of pressure cooker makes the cooking easy and fast.