Dondakaya Annam ~ Tindora (Ivy Gourd) Rice

              

        

 

 

 

 

 

Ingredients

• Basmati Rice: 2 cups (long grained rice) cooked such that each grain is separate
• Onion: 1 (large) finely sliced
• Oil: 2 tbsp oil
• Ghee: 1/2 tbsp ghee
• Ginger garlic paste: 1 tsp
• Garam masala: Whole (4 cloves, 1" cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
• Coconut paste: 2 tbsps
• Coriander powder: 1 tsp
• Cumin powder: 1/4 tsp
• Red chili powder: 1 tsp
• Turmeric powder: 1/4 tsp
• Ivy Gourd: 1/4 kg (nip the ends and slit each length wise into two long pieces)
• Salt to taste
• Lemon juice: 1 tbsp
• Coriander leaves for garnish
• Coarsely crush (do not make a paste):
• Coriander leaves: 5 tbsps (chopped)
• Pudina leaves: 7-8 (chopped)
• Green chillis: 2

Method

1. Heat 1 1/2 tbsp oil+1/2 tbsp ghee in a cooking vessel, add the halved dondakayalu/tindora and saute on medium flame till well roasted, approx 15 mts.
2. Remove them onto a plate and keep aside.
3. In the same vessel, add the remaining oil. Add whole spices and bay leaf and saute for half a minute.
4. Add the sliced onions and saute for 6 mts.
5. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute for 3 mts.
6. Add the coconut paste and mix. Saute for 2 mts.
7. Add coriander pwd, cumin powder, tumeric pwd and red chili pwd and mix.
8. Add the sauteed dondakayalu and mix. Cook for 7-8 mts.
9. Add the cooked rice and salt to taste and mix. Place lid and cook on low flame for 2-3 mt. Add lemon juice and mix.
10. Turn off heat and remove onto a serving bowl. Garnish with fresh coriander leaves.
11. Serve warm with raita or any curry of your choice.

Tips

• Vegans can omit ghee/clarified butter and use only oil.
• If you do not have pudina on hand, omit it. But fresh coriander is essential for this recipe.
• Tindora rice will taste good even without coconut paste.
• Put the rice to boil and start the preparation process like slicing tindora, crushing green chilies, making coconut paste and slicing onions.