Method:

Rinse Ivy-gourd, cut and remove the ends, chop it into lengthy or roundels of your choice, and keep all the above ingredients handy.

Heat a shallow pan with 2 tsp of oil, when it is hot add chana dal, coriander, urad dal, dry chilies, cinnamon, cloves, pepper, cardamom

Fry them in a medium flame until it turns to golden, take care, not to over roast or burn any ingredients as it spoils the taste of the dish, always fry on a medium-low flame. Add asafoetida, Remove from the flame and allow it to cool. Once cooled, pound it to a powder in a blender and keep ready.

Heat a pressure cooker pan with oil, when it is hot, add mustard allow it to sizzle, then add chopped onion and curry leaves, saute until onion turns translucent, now add ginger garlic paste fry until you get a fresh aroma.

Then add chopped tomatoes saute until it turns soft, add chopped coriander, saute

Now add rinsed and chopped Ivy gourd, saute for 5 mins, until the raw smell evaporates from it,

Now add pounded powder and turmeric, saute well

Add 4 cups of water to cook 2 cups of rice, add salt to taste, bring it to boil, Meanwhile rinse rice, discard the water in it completely with a colander and keep ready. When it begins to boil, add rice, stir, bring it to boil, cover the lid and cook it for 1 whistle and cook on a low flame for 5 to 6 mins and turn off the flame.

When the pressure in the cooker settles completely, open the lid of the cooker, gently fluff the rice with a spatula, add 2 or 3 tsp of Ghee on it, fluff it,

Aromatic Tindora rice /Thondekai Bhath is ready to serve.

Enjoy with onion and tomato raita.