Categories: Rice recipies

Ingredients

• Tindora/Ivy Gourd/Kovakkai sliced - 1 cup
• Potato - 1 chopped
• Onion - 1/2 cup thinly sliced
• Raw/Sona Masuri Rice - 1/2 cup uncooked
• Salt
• Freshly ground black pepper - 3/4 to 1 tsp
• Hing - 1/4 tsp
• Oil - 5 tsp
• Curry leaves - a few
• or
• 1. Basmati rice – 1 cup
• 2. Tindura – 3 cups (Preferably tender)
• 3. Onion – 1 Big
• 4. Tomato – 1 Big
• 5. Cumin seeds – 1 Teaspoon
• 6. Pav-bhaji masala – 2 Teaspoons
• 7. Coriander leaves – A handful (to garnish)
• 8. Roasted Cashews – To garnish
• 9. Cooking oil – 2 Tablespoons
• 10. Salt – To taste

Directions

1. Cook rice in 1 1/4 cup water and set aside.

2. Heat oil in a wide pan. Add jeera. When it crackles, add hing, curry leaves and onion.

3. When onion turns golden brown, add sliced tindora.

4. Fry for 5 minutes.

5. Now add chopped potatoes, sprinkle salt and cover the pan with a lid.

6. When the veggies are almost cooked, open the lid and fry for 5 minutes until they turn crispy.

7. Add cooked rice and ground pepper. Toss everything together without mashing the rice.

8. Serve with pappad or raitha.

9. or

10. Wash and cut Tinduras lengthwise as shown in the above image and keep it aside. Wash and cut tomatoes. Wash, peel and chop onions too. Apply a little salt to half the quantity of the tinduras and keep it aside.

11. Place a skillet with 1/2 cup cooking oil in it on medium flame and on heated add cashews and fry till light brown and crispy and keep it aside. In the same oil, add salted Tinduras from step-1 to it and fry till light brown and crispy and keep it aside along with chopped coriander leaves which are used for garnishing for Tindura rice when done. (Use the remaining oil for seasoning of Tindura Rice)

12. Place a cooker with 4-5 Teaspoons of cooking oil on medium flame. When hot, add raisins and cumin seeds to it. When fried, add chopped tomatoes from step-1 to it and fry it till done.

13. When fried, add remaining chopped Tinduras to it and just stir for a while.

14. When done, add chopped onions from step-1 to it; also add required quantity of salt to the dish and fry till done.

15. Finally, add washed and dried Basmati rice and MTR pav-Bhaji masala to it, stir for a while and add required quantity of water on checking for salt and cook it as usual till done.

16. Ready to serve Tindura rice is as shown in the image below. Garnish it with fried Tinduras, and chopped coriander leaves and enjoy plain or with any salad of your choice.

17. Good to remember:

18. Always use tender Tinduras to avoid the dish from turning tangy. Tender ones are very sweet.

19. One can use any masala powder of your choice.

20. Let the rice granules be cooked well but let it be separate as shown in the dish though cooked with the masala and not separately.

21. Applying salt to Tindura while frying will enhance the taste of the fried veggie.

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