Masala Bath

Recipe Type : Indian                                                                             Yield : 6                                
Preparation Time : 15 mins                                                                  Cooking Time : 25 mins 

Ingredients :
200g Ivy gourd or tindora (cut each Ivy gourd into 4 long slices)
1/2 cup green peas (boil water add green peas, cook for 2 mins and sieve water)
1/2 cup chopped potato cubes
1/2 cup peanuts (roasted)
1/2 cup grated coconut
1/2 cup coriander leaves
1 onion
1 tomato
1/2 tsp turmeric powder
2 bay leaves
3 green chilies
3 dry red chilies
2 tsp garlic paste
10 curry leaves
2 cups of basmati rice (soak for 20 mins)
4 cups of hot water
3 tsp salt
1/2 cup oil
1 tbsp clarified butter or ghee

For masala:
3 tsp dry coconut
1 tsp sesame seeds
3 cloves
2 cardamom powder
1 tsp cumin seeds
3 dry red chilies
Add oil in a pan and roast all ingredients and make a fine powder.

Method:
1. Heat a thick bottom pan. Pour oil. Put bay leaves, curry leaves, sliced green chilies and dry red chilies. Fry for one minute.
2. Put chopped onion. Fry till it becomes transparent.

3. Now add garlic paste. Fry for 2 minutes.
4. Add turmeric powder and masala powder. Fry for 2 mins.

5. Now add sliced ivy gourd, peanuts and potato cubes. Fry for 5 mins.

6. Add chopped coriander leaves, chopped tomato and grated coconut. Mix well.

7. Put salt, hot water and basmati rice. Close pan with a lid. Cook on a high flame for 3 mins.

8. As it started boiling lower the flame. Mix well. Cook on a medium flame for 6 more mins.
9. Now add cooked green peas, grated coconut and coriander leaves. Mix well. As water evaporates, switch off gas and close pan with a lid. Don't disturb for 20 mins.

10. Pour little clarified butter and serve hot.