Tondli Bhaat

Grind the ginger, green chillies, and coriander into a coarse green paste using a mortar and pestle or grinding stone.

Heat 2 tbsp ghee in a heavy-bottomed pot or handi over medium heat.

Add the soaked and drained Ambe mohor rice to the hot ghee and gently sauté until fragrant and lightly toasted, 3–4 minutes.

Add the prepared green paste, goda masala, sliced ivy gourd, soaked cashews, and salt to the rice.

Pour in 2 cups of water and add the jaggery, stirring well to combine.

Bring the liquid to a gentle boil, then cover the pot securely with a lid.

Lower the heat and let the rice cook until the water is mostly absorbed and the rice is almost done, about 10–12 minutes.

Then 10 min of waiting

Remove the lid, drizzle a little extra ghee over the top, and sprinkle hot water if the rice seems dry.

Cover again and cook on low heat until the rice and ivy gourd are completely tender and fully cooked, about 5 minutes.

Then 5 min of waiting

Remove from heat, drizzle with lemon juice, and garnish with fresh grated coconut and chopped coriander leaves before serving warm.