Tindli/Ivy Gourd Masala Rice
Tindli/Ivy Gourd Masala Rice is a Maharashtrian dish, commonly cooked in their household. Simple dish its spiced rice with ivy gourd/tindli. This goes well with any kind of raita. As its spicy dish raita would be advisable as accompaniment. Have made Makhana raita as an accompaniment.
This have prepared in pressure cooker without lid.
Tindli/Ivy Gourd Masala Rice
Spiced rice with ivy gourd/tindli
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 304 kcal
Ingredients
Ingredients:
- 200 Gms Ivy Gourd/Tindli
- 1 ½ Cups of Raw Rice Soaked for 15 to 20 mins
- 2 to 3 nos Green Chillies
- 1 nos Onion Diced
- 1 tsp Ginger Garlic Paste
- 2 nos Cloves
- 2 nos Tej Patta
- 1- inch Cinnamon
- 1 tsp Ground Black Pepper Ground in Mortar and Pestle
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- ½ tsp Turmeric
- Salt to Taste
Instructions
How to Make Tindli/Ivy Gourd Masala Rice..?
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Wash and soak the rice for 15 to 20 minutes.
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Clean and cut the Ivy Gourd into thin slices and keep them in water till it is used.
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Take the cooker base and heat oil and put the whole garam masala i.e. cloves, tej patta (bay leaf), cinnamon and fry them for some time.
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Then add the diced onion, green chilies and ginger garlic paste and fry for some time, then add the tindli/ivy gourd and fry them till they are tender and half done.
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Now add the chilli, garam masala, coriander powder, turmeric, black pepper and fry some time, now add the raw rice and fry it for some time.
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Add water around 2 ½ cups of water, adjust the salt at this stage, cover it with a plate and cook it under slow fire.
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When one can see the water evaporated, after 5 minutes switch the stove off. The rice will cook in its latent heat.
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Serve with onion, pickle, papad. Or with raita of your choice
Recipe Notes
Note: The rice after cooked should be rested for a good ½ hour, then we one can get the rice separate grain by grain.
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