non-vegetariandairy-free
maharashtrian
Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
65 min
894 cal
49gProtein
66gCarbs
51gFat
3Recipes
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Aromatic & fiber-rich Tondli Bhaat, a delicious one-pot meal that's quick to make!
A classic Maharashtrian one-pot meal where tender ivy gourd is cooked with fragrant basmati rice and a special blend of spices called Goda Masala. It's a comforting, flavorful, and wholesome dish perfect for lunch.
Serving size: 1.5 cups
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Aromatic & fiber-rich Tondli Bhaat, a delicious one-pot meal that's quick to make!
This maharashtrian dish is perfect for dinner. With 436.32 calories and 7.95g of protein per serving, it's a nutritious choice for your meal plan.
Preparation: Rinse the basmati rice under cool water until the water runs clear. Soak the rice in fresh water for 20-30 minutes. While the rice soaks, wash the tondli, trim the ends, and slice each one lengthwise into four pieces. Thinly slice the onion.
Tempering (Tadka): Heat ghee in a 3-liter pressure cooker or a heavy-bottomed pot over medium heat. Once hot, add the mustard seeds and let them splutter. Add the cumin seeds, asafoetida, and curry leaves, and sauté for 30 seconds until fragrant.
Sauté Aromatics and Tondli: Add the sliced onions and sauté for 6-7 minutes until they become soft and golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears. Now, add the sliced tondli and sauté for 4-5 minutes.
Add Spices and Rice: Reduce the heat to low. Add the turmeric powder, red chili powder, and Goda Masala. Stir well and cook for one minute. Drain the soaked rice completely and add it to the cooker. Gently mix for a minute to coat the rice with the masala, being careful not to break the grains.
Cook the Bhaat: Pour in 3 cups of hot water and add salt. Stir gently. Bring the mixture to a boil. For a pressure cooker, secure the lid and cook on medium heat for 2 whistles. For a pot, cover with a tight-fitting lid, reduce heat to low, and simmer for 15-18 minutes until all water is absorbed.
Rest, Garnish, and Serve: Once cooked, turn off the heat and let it rest, covered, for 10 minutes. This allows the steam to settle and grains to firm up. Open the lid, gently fluff the rice with a fork. Garnish with fresh grated coconut, chopped coriander leaves, and a squeeze of lemon juice. Serve hot.