Tindora Masale Bhath

Tindora Masale Bhath / Rice is a traditional rice variety of Maharashtra. I learnt it from a friend of mine. Mild spiced rice dish which can be accomplished with raita or just eat it plain.
Prep Time	10 Mins
Cooking Time	20 Mins
Serves	2-3 People
Ingredients	Basmati Rice Sliced Tindora Sliced Onion Sliced Tomatoes (optional) Sliced Potatoes (optional) Slit Green Chillies Finely Chopped Ginger and Garlic Goda Masala / Garam Masala Salt / Sugar Cumin Seeds Oil Lime / Lemon Juice	1 Cup 1 Cup ¼ Cup ¼ Cup ¼ Cup 2-3 ½ Tbsp. 1 Tbsp. To Taste 1 Tsp. 1-11/2 Tbsp. To Taste
To Garnish	Grated Fresh Coconut Roasted Cashews Chopped Coriander Leaves
Method   1.     Onion finely sliced, ivy gourd should be slit lengthwise to 4 pieces. Potato and tomato also sliced elongated.   2.     Cook rice separately in a pressure cooker and set aside. Fluff the rice with a fork and make sure that each grain is separate.   3.     Heat oil in a pan. Add cumin seeds and season. To this add chopped ginger garlic, sliced onion and slit green chillies. Sauté for 3-4 minutes.     4.     Add sliced ivy gourd / tindora and potato and sauté for 5-6 minutes. To this add sliced tomatoes and give a mix. Sauté for another 5 minute. Add the masala powder, salt and sugar give a quick mix and cook for another 5-6 minutes more and switch off the heat.     5.     Let it cool down for few minutes. Now mix the mixture with the cooked rice, add lime / lemon juice and mix well.   6.     Garnish with fresh grated coconut, chopped coriander leaves and roasted cashews and serve.