Tondli Bhaat Recipe
Summary
Ingredients
| Rice | 1 Cup (16 tbs) | |
| Tondli | 1 Cup (16 tbs), chopped (Tindora/baby watermelon/ Ivy gourd) | |
| Oil | 2 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| Bay leaves | 2 | |
| Biryani masala | 1 Teaspoon | |
| Ginger garlic paste | 1 Teaspoon | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Red chilli powder | 1 Teaspoon | |
| Onion | 1 Small, finely chopped | |
| Water | 1 Cup (16 tbs) | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 565 Calories from Fat 154
% Daily Value*
Total Fat 17 g26.9%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 400 mg16.7%
Total Carbohydrates 92 g30.5%
Dietary Fiber 3.8 g15.4%
Sugars 3.4 g
Protein 9 g17.5%
Vitamin A 17.7% Vitamin C 11.6%
Calcium 11% Iron 20.3%
*Based on a 2000 Calorie diet
Directions
1)Soak rice in water for 30 minutes.
MAKING
2)Heat oil in cooker add cumin seeds and bay leaf.
3)Then add onion saute until it turns translucent.
4)Then add ginger garlic paste,turmeric powder,mix well.Cook for 15 minutes.
5)Add tondli,rice,water,chilli powder and biryani masala.
8)Add salt to taste.Let it boil.
9)Pressure cook for 15 minutes.
SERVING
10)Serve Tondli Bhaat hot.
Chef
