Ivy Gourd Rice (Tendli Bhaat)

Iyy Gourd Rice goes well for Lunch box and you get the wholesome combination of vegetables and rice in a pot. That is the beauty of One Pot Dish, a single dish with rice and vegetables holds good for a yummy meal.

Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients:

Rice (Basmati rice) - 1 cup

Ivy Gourd (Tendli/ Tendley) - chopped - 2 cups

Onion (chopped) - 1/2 cup

Cumin seeds - 1/2 teaspoon

Salt

Turmeric powder

Red Chilli Powder

Oil/ Ghee

Masala -

Coconut powder - 1/2 cup

Coriander seeds - 1 tablespoon

Clove - 2-3

Cinnamon - 1" stick

Whole Black Pepper Corns - 3-5

Red Chillies - 2

Garnish (optional) - chopped Coriander leaves

Method:

Wash and cook Rice in water and keep aside. In a deep dish pan, heat few spoons of Ghee/ Oil, once the pan heats up, add Cumin seeds, they begin to proliferate in size, add chopped Onions and saute till they wilt in size. Add a hint of Turmeric powder and Red Chilli powder and chopped Ivy Gourds. Adjust salt and add enough water to immerse the gourds, bring to boil and simmer covered on a low flame for 10 or till the gourds are completely cooked.

On the side, grind the masala ingredients to a fine powder with no water. Add this to the cooked Ivy Gourd and allow water to evaporate completely. Add cooked Rice now and gently stir. Turn off flame and serve hot with a garnish of chopped Coriander leaves.