Ivy Gourd Rice | Lunch Recipes | Tindora Rice Recipe | Variety Rice | Dondakaya Rice | Rice Recipes

ivy gourd

🥗Healthier: zucchini

💰Cheaper: cucumber

Zucchini provides a similar texture and flavor profile.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is higher in protein while bulgur is often less expensive.

In a mixer jar, add 2 medium-sized roughly cut onions, 1 tsp rock salt, 1 tsp coriander seeds, 1 tsp cumin seeds, and 10 garlic cloves; grind without adding water.

Add 2 tsp of water to the mixture and grind to a smooth paste; set aside.

Slice 0.5 kg of ivy gourd (tindora) into thin pieces.

Heat 3 tsp of oil in a pan and add the tindora pieces; fry until golden brown, then transfer to a bowl.

In the same pan, add 2 tbsp of oil, 1 tsp chana dal, 1 tsp urad dal, 1 tsp mustard seeds, and 1 tsp cumin seeds; sauté until the mustard seeds splatter.

Add 2 roughly cut red chilies, 0.5 tsp hing, and a few curry leaves; mix well.

Add 1 finely chopped large onion and sauté until golden brown.

Add the ground onion paste to the pan and cook until the raw smell is gone.

Add the fried tindora pieces to the masala; if too dry, add 1 tsp of water.

Add 1 tsp of salt and cook for 5 minutes on medium-low heat.

Add 1 cup of cooked basmati rice (soaked for 30 minutes before cooking) to the pan; gently mix without breaking the rice grains.

Add 1 tbsp of ghee and mix well.

Finally, add finely chopped coriander leaves and turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary