Tondekai masala bhaat.

1 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 … Continue reading →