Tondli bhath / Masale bhath is a spicy maharashtrian rice recipe prepared using kala / goda masala or with the addition of freshly roasted spices and is served with curds or raita. Now, masale bhath does not mean it has the same taste every time you make it. You can always vary its taste, by making variations in the spices used. Posting a very easy recipe of tondli bhath which comes in very handy during the festive season as we prepare a variety of dishes.
3/4th cup rice (ambe mohar tastes best, you can use any rice of your choice)
3/4th cup tondli / ivy gourds finely cut lengthwise
1 Bay leaf
Whole Khada Masala powder : 4 black pepoer, 2 cloves, a small piece of cinnamon, 2 strands of mace, 1/2 black cardamom pounded in a mortar and pestle
4 green chillies chopped as per spice required and depending on the spiciness of the chillies)
1 tbsp oil
1/4th tsp mustard seeds
1/8 tsp asafoetida
8 curry leaves
1/4 tsp turmeric powder
3 tsp kaala / goda masala
Salt to taste
2 tsp ghee
Hot water as required
2 tbsp grated coconut to garnish(optional but rice tastes great when added)
Coriander leaves to garnish
Rinse the rice at least thrice to let go off the starch, drain the excess water and keep aside.
Cut the edges of tondli (ivy gourds) and cut them thinly lengthwise. Heat oil in a deep flat pan. Add mustard seeds, when they splutter add turmeric powder, green chillies, curry leaves,bay leaf, khada masala powder. Mix well. Add the ivygourds, saute well, add rice and saute gently till the spices coat the rice.
Add 1 1/2 tsp goda masala , saute well till the masala coats the rice. Add 1 1/2 cups hot water (or as required), salt, ghee and mix well. Cover with a steam release lid and cook till 3/4th done on low flame. When 3/4th done add the remaining goda masala and stir well, cover and cook till done giving an occasional stir. Top it with ghee while serving (optional).
Garnish with freshly grated coconut and coriander leaves. Serve hot with papad,mattha, pickle or raita of your choice.
Adding half the goda masala while cooking the rice and ivy gourds and the rest at a later stage increases the flavour and aroma of the rice.
Always add hot water while cooking, be it rice or vegetables.
Addition of ghee at a later stage results in fluffy rice as well as gives a nice aroma to the masale bhath.
The spiciness comes from the green chillies, black pepper too hence adjust the quantity accordingly.
Posting the link to home made kaala masala below :