Ingredients:
20-25gherkins/tondli/tendli/ivy gourds, cut into quarters
1 1/2 cup basmati rice2 tbsp raw ,
unsalted cashews
salt to taste
1/2 tsp sugar
1/2 tsp chili powder.

Roast & Grind:
1/4 cup dry coconut
1 small onion, sliced
4 cloves
2" cinnamon
1 tsp cumin seeds
1 tbsp coriander seeds
1 tbsp sesame seeds
Tempering1 tbsp oil
1 tbsp ghee/clarified butter
2 tsp mustard seeds
1 tsp turmeric powder
1/4 tsp asafoetida
3 green chilies, slit.

Garnish:
1 tbsp chopped cilantro/coriander leaves
1 tbsp fresh coconut, scraped.

Method:

1. Wash and drain Basmati rice and keep aside for at least 15 minutes.
2. Roast all the ingredients for masala together till coconut turn light brown.
3. Grind roasted ingredients together to make a smooth paste.
4. Heat oil and ghee in a pressure pan/cooker or handi.
5. Add mustard seeds, asafoetida, turmeric powder. As the seeds splutter, add green chilies.
6. Add tondli quarters & cashews and saute for 5 minutes.
7. Now, add drained basmati. Saute for 5 minutes.
8. Add 3 cups water. Add salt, sugar, chili powder. Bring to boil.
9. Close the lid of the cooker. Cook for 2 whistles.
10. Let the pressure drop of its own.
11. Pour in a serving platter. Garnish with coriander leaves and coconut.

Making time: 20 minutes

Serves: 4 persons

Shelflife: Best fresh.
Note: This recipe can be made with ordinary rice too and not compulsarily basmati rice. To enrich the taste, you can add a thadka of 8-10 curry leaves, a pinch of asaefotida, mustard seeds and 2 green chillies silted , sauted in 2 tbsp of oil .

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.