lunch / lunch box / vegetarian

Tondekai masala bhaat.

Image1 cup rice

¼ kilo tondekai (ivygourd) cut length wise

150 gms vangibath masala (i use MTR)

4 red chillies

1 cup of grated coconut

1tbsp of tamarind, soaked to become pulp

1 onion sliced lengthwise (Optional)

Salt and jaggery to taste.

Oil, and mustard for seasoning.

Method

Cook tondekai and rice separately.

In  a wok heat oil add in mustard when it spurts add in red chilli, onion. Sauté till onion turns translucent

Add the tamarind pulp, salt, jaggery let it cook for a minute or till the jaggery dissolves,Image

Now add in the vangibath masala and scrapped coconut sauté for a minute

To this mixture add in the tondekai and rice and mix well.

 

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