Basmati Rice: 2 cups (long grained rice) cooked such that each grain is separate
Onion: 1  (finely sliced)
Oil: 2 tbsp oil
Ghee: 1/2 tbsp (optional)
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 ((Dondakaya ): 1/4 kg
Salt to taste
Lemon juice: 1 tbsp
Coriander leaves: 5 tbsps (Coarsely crush,do not make a paste)
Pudina leaves: 7-8 (chopped) – optional
Green chillis: 2

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Tindora Rice (Dondakaya Annam)

. 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.
. Remove them onto a plate and keep aside.
. In the same vessel, add the remaining oil. Add whole spices and bay leaf and saute for half a minute.
. Add the sliced onions and saute for 6 mts.
. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute for 3 mts.
. Add the coconut paste and mix. Saute for 2 mts.
. Add coriander pwd, cumin powder, tumeric pwd and red chili pwd and mix.
. Add the sauteed dondakayalu and mix. Cook for 7-8 mts.
. 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.
. Turn off heat and remove onto a serving bowl. Garnish with fresh coriander leaves.
. Serve warm with raita or any curry of your choice

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