Ingredients:

• 1 cup – long grained Rice
• 1 stick fresh celery, finely chopped
• 1 carrot, grated
• 1 spring onion, finely chopped
• 2 tbsp – cheese grated
• 1 tbsp – Butter
• 1 tsp – pepper powder
• salt to taste
• 2 green chillies, finely chopped (optional)
• 1 tsp – white Vinegar
• For filling and tondlis :
• 150 gms – tender tondlis
• 2 onions, finely chopped
• 1/2 cup – fresh Curd
• 1 tsp – Wheat flour
• 1 tbsp – Peanut crush
• 1 tbsp – grated Coconut
• 1/2 tsp – Garam Masala
• 3-4 pinch Asafoetida
• 1/2 tsp – Coriander seeds (dhania) powder
• 1/2 tsp – each Ginger garlic, grated
• 2 green chillies, finely chopped
• salt to taste
• 1 tbsp – oil

Method:

1. For filling and tondlis:
2. Beat together curd, flour and asafoetida, keep aside.
3. Slit tondlis vertically, till just above base to keep whole intact.
4. Heat half the oil, add ginger, garlic, chillies, stir for a moment.
5. Add curd, stir fry till the white disappears.
6. Take off fire, cool for 5-7 minutes.
7. Add all other ingredients, except tondlis.
8. Mix well. Stuff tondlis with mixture.
9. Heat remaining oil, add stuffed tondlis, stir for a minute.
10. Cover, and stir-cook on sim till tender.
11. Add remaining stuffing mixture.
12. Add some more flour if mixture is watery.
13. Add water if too dry.
14. Simmer for 3-4 minutes, till oil separates. To proceed:
15. Boil rice as for pulaos till just done but not soggy.
16. Cool in wide plate.
17. Melt butter in pan, add onions, carrots, stir till tender.
18. Add celery, chillies, pepper, salt, and mix. Take off fire. Mix in cheese, and vinegar.
19. In a deep large bowl, Spread half the rice.
20. Pour in tondli mixture. Spread over rice.
21. Spread remaining rice, to cover vegetable.
22. Bake in a hot oven (cover container) for 4-5 minutes.
23. Serve piping hot.

Recipe courtesy of Sify Bawarchi