Tendli/Ivy gourd Rice

I have spent almost twenty five years of my life in Mumbai and hence it’s but natural that I have a great liking towards Maharashtrian dishes. I love almost everything about Maharashtrian cuisine, be it the humble Puran poli or shrikhand or basundi or bharleli vaangi or misal pav or vada pav. The rich flavours have always fascinated me. I particularly love all the sweets and savouries they make during festivals. Hopefully, I shall be able to blog about atleast some of them.

Now here is a very flavourful and spicy rice recipe using Ivy gourd or tendli (hindi) or kovakkya (Tamil). It’s rich in beta-carotene and helps to lower blood sugar levels and thus controls diabetes. It’s also good for the heart and nervous system. It helps in increasing the body metabolism. It also helps in digestion and prevents kidney stones. Now talking about the recipe, use any good quality long grained basmati rice. You can use the traditional Maharashtrian goda masala or use some misal masala too. It pairs well with a simple raita, papad and pickle. You may garnish it with freshly grated coconut. I didn’t, as Neha doesn’t like coconut garnish 🙂

Ingredients:

• Basmati rice 1 cup
• Ivy gourd 200-250 gm
• Salt to taste
• Onion 1 big
• Ginger 1 inch piece
• Garlic 3-4 cloves
• Green chilies 1-2
• Turmeric powder 1/2 tsp
• Red chili powder 1 tsp
• Goda masala 1-2 tsp
• Bay leaf 2
• Cinnamon a small piece
• Cloves 3-4
• Cumin seeds 1/2 tsp
• Sesame seeds 1 tsp
• Refined oil 1-2 tbsp
• Ghee 1 tbsp (optional)
• Coriander leaves 3-4 sprigs
• Grated coconut 1-2 tbsp (optional)

Method:

• Wash and soak the rice for half an hour.
• Clean, wash and cut the ivy gourd into long pieces.
• Slice the onion finely and chop the ginger, garlic and green chilies finely.

• Heat oil in a pressure cooker and add the sesame seeds and cumin seeds.
• When they splutter, add the cinnamon, cloves and bay leaf.
• Now add the onion, ginger, garlic and green chilies. Saute them till they are translucent.

• Now add turmeric powder and red chili powder.
• Add the ivy gourd pieces and toss gently. Add salt and goda masala.

• Add the rice and mix gently.

• Add around 2.25 to 2.5 cups water and bring to a boil.

• Cover the pressure cooker with the lid and cook on low flame for 12-15 minutes.
• Switch off the flame and allow the steam to escape.

• Garnish with finely chopped coriander leaves, and grated coconut if desired.
• Serve hot with a dollop of ghee with a pickle of your choice and a cold raita.