Tendli Bhaat -- Ivy Gourd Rice

When i first have this dish in a restaurant in Shirdhi I was surprised. Because we do not make rice with Ivy gourd. we make only curries with this vegetable. That day we ordered a thali in that thali they served three curries including dal roti and this bhaat. I tried to take recipe from the cook there but they are not ready to give me the recipe. From that time I am searching for this recipe finely i got this recipe from one of my friend last year.
After that I tried this many times with some changes. Because the recipe which i got from my friend is included with goda masala. but hubby do not like the flavour of goda masala so i made little changes to that masala. But if you want to have that typical Maharashtrain flavor you have to add freshly ground goda masala. Here is my recipe for Tendli bath (Ivy gourd rice) with my choice of masala...
INGREDIENTS:--
Basmati rice   ---  2 cups cooked (take care that each grain should be separate)
Onion    ---- 1 big cut in to thin slices
Oil  ---- 2 tab sp
Cumin seeds --- 1/2 tea sp
Mustard seeds  --- 1/4 tea sp
Ginger garlic paste  --- 1 tea sp
FOR POWDER:--
Cloves -- 4
Cinamon --- 1 inch piece
Cardamom --- 1
Star anise  --- 1
Bay leaf  --- 1
Dry coconut  --- 1 tab sp grated
Cumin seeds  --- 1/2 tea sp
Coriander powder  -- 1/2 tea sp
Dry roast all above ingredients in a pan exept coriander powder. Add coriander powder and grind in to a fine powder.
Red chilli powder --- 1/2 tea sp
turmeric powder  --- 1/4 tea sp
Tendli (ivy gourd) --- 250 gms cut in to thin slices
Brinjal  --- 4 cut in to thin slices
Green chillies  -- 2
Salt to taste
Coriander leaves  -- 1 tab sp chopped for garnishing.
1. Heat oil in heavy bottom pan add sliced Ivy gourd and brijal pieces fry for 7 minutes that means the vegetable should be half done remove and set a side.
2. In the same oil add mustard seeds, cumin seeds, sliced onions and green chillies fry for 5 minutes then add ginger garlic paste give a good stir add fried vegetables and cook for 6 minutes
3. Now add ground powder, red chilli powder, turmeric powder, cooked rice, salt to taste cover and leave in a very low heat for 2 minutes and switch off the heat.
4. After 2 minutes remove the lid and add chopped coriander leaves mix well to conbine every thing.
Serve hot with curd or raitha.
Fresh ground masala powder will give a beautiful aroma to the rice so use only freshly ground masala for best results.
About vegetables I used Ivy gourd and brinjai  insted of brinjai you can add potato or capsicum.
This is my second recipe with the theme of Biriyani/ pulao for blogging marathon 18 th edition at Vallis spice your life lets check blogging marathon page .