One of the items on the thali is something I haven't attempted in a while, namely tondli bhaat or tendli pullao. A handful of ivy gourds are trimmed and cut. Use ghee to temper the spices. You will be thankful for the boost of flavor. Sauteed with dried red chiles, mustard seeds and curry leaves, the gourds are coated with turmeric, chile powder and goda masala, a distinctive Pathare Prabhu staple. Rice and tendli cook together. Grated fresh coconut finish the pullao. Look for the mound on the right of the thali.
TENDLI PULLAO
Serves 4-6
DF, GF, VN(SEE BELOW), WF, VG, EF
1 cup Tendlis
1 heaping cup Basmati Rice
2 teaspoon Ghee or Clarified Butter ( Use Oil for a vegan option)
1-2 dried Red Chiles
1/8 teaspoon Asafoetida or Hing
1/4 teaspoon Mustard seeds
1/4 teaspoon Cumin seeds
4-5 fresh Curry Leaves
1/4 teaspoon Turmeric powder
1/4 Chile powder
1 teaspoon Brahmni Masala or Goda Masala or Garam Masala
3/4 teaspoon Kosher Salt
Fresh grated Coconut
Wash the rice till water is clear. Keep aside.
Wash tendli and pat dry. Cut the ends off. Slice tendlis vertically in quarters. Halve the quarters so you have batons.
Heat ghee in a deep saucepan. Make sure the saucepan has a tight-fitting lid.
When ghee shimmers, add dried chiles, asafoetida, mustard and cumin seeds. Let cumin seeds darken slightly.
Drop curry leaves into ghee. Careful, they splutter and pop.
Slide tendli into the saucepan and saute for 30 seconds.
Turmeric, chile, brahmi masala powders and salt are added. Stir well so masalas coat tendli.
Scrape the rice into the saucepan. Saute rice and tendli for 2 minutes.
Then add 2 1/2 cups water to saucepan. Stir rice so it loosens from the bottom of the saucepan. Bring water to simmer. Cover saucepan and turn heat to low. Cook pullao for 14 minutes.
Uncover and fluff rice with a fork.
Spoon some fresh coconut over pullao and serve.
The thali is shared with family, spreading the love and blessings of Ganpati Bappa!
So well presented, Kavita!
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