Tindora rice/Ivy-gourd/ Thondekai Bhath is a simple rice dish made with freshly roasted and pounded spices, a one-pot delicious south Indian rice variety made with Ivy-gourd which is easy to make with simple ingredients in a short time. Sure give it a try
Mustard – 1/2 tsp
Onion – 1 cup chopped
Tomato – 1 cup chopped
Ivy-gourd – 1/2 kg rinsed and chopped
Curry leaves – 2 springs
Coriander – 1 small bunch chopped
Ginger garlic paste – 1 tbs
Turmeric – 1/4 tsp
Salt to taste
Oil – 3 tbs
Ghee – 3 tsp (optional)
Rice – 2 cups
To fry –
Chana dal – 2 tsp
Urad dal – 2 tsp
Coriander – 2 tsp
Dry chilies (Byadgi/Kashmir chilies) – 5 no’s
Cumin – 1 tsp
Pepper – 1/2 tsp
Clove – 3 no’s
Cinnamon – 1 small piece
Cardamom – 1 small
Asafoetida – 1 pinch powdered
Rinse Ivy-gourd, cut and remove the ends, chop it into lengthy or roundels of your choice, and keep all the above ingredients handy.
Heat a shallow pan with 2 tsp of oil, when it is hot add chana dal, coriander, urad dal, dry chilies, cinnamon, cloves, pepper, cardamom
Fry them in a medium flame until it turns to golden, take care, not to over roast or burn any ingredients as it spoils the taste of the dish, always fry on a medium-low flame. Add asafoetida, Remove from the flame and allow it to cool. Once cooled, pound it to a powder in a blender and keep ready.
Heat a pressure cooker pan with oil, when it is hot, add mustard allow it to sizzle, then add chopped onion and curry leaves, saute until onion turns translucent, now add ginger garlic paste fry until you get a fresh aroma.
Then add chopped tomatoes saute until it turns soft, add chopped coriander, saute
Now add rinsed and chopped Ivy gourd, saute for 5 mins, until the raw smell evaporates from it,
Now add pounded powder and turmeric, saute well
Add 4 cups of water to cook 2 cups of rice, add salt to taste, bring it to boil, Meanwhile rinse rice, discard the water in it completely with a colander and keep ready. When it begins to boil, add rice, stir, bring it to boil, cover the lid and cook it for 1 whistle and cook on a low flame for 5 to 6 mins and turn off the flame.
When the pressure in the cooker settles completely, open the lid of the cooker, gently fluff the rice with a spatula, add 2 or 3 tsp of Ghee on it, fluff it,
Aromatic Tindora rice /Thondekai Bhath is ready to serve.
Enjoy with onion and tomato raita.