Thursday, August 5, 2010

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

Rice (Basmati rice) - 1 cup
Ivy Gourd (Tendli/ Tendley) - chopped - 2 cups
Onion (chopped) - 1/2 cup
Cumin seeds - 1/2 teaspoon
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

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.

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