Tindora Rice - Ivy Gourd Pulao
This easy vegetarian pulao made with tindora or ivy gourd gives you a satisfying and energy-rich meal.
Servings: 4 people
Calories: 226kcal
Equipment
Ingredients
Masala Ingredients
- 5 mint leaves finely chopped
- 5 tablespoons cilantro leaves chopped
- 2 green chiles chopped
- 2 1/2 tablespoons frozen grated coconut defrosted (or freshly grated coconut)
Rice Ingredients
- 2 tablespoons oil
- 8 oz. tindora ends trimmed and split in half lengthwise
- 1 tablespoon ghee
- 1 cinnamon stick
- 4 cloves
- 1 green cardamom pods
- 1 bay leaf
- 1 star anise
- 1 onion thinly sliced
- 2 teaspoons ginger garlic paste
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 teaspoon red chile powder cayenne pepper
- 1/4 teaspoon ground turmeric
- 2 cups cooked Basmati rice
- salt to taste
- 1 tablespoon lemon juice
Instructions
- Combine mint, finely chopped cilantro and green chiles in a coffee/spice grinder.
- Add. coconut with 2 tablespoons water until you have a fine coconut masala paste.
- Heat oil in a deep skillet.
- Add tindoora/ivy gourd and saute until well browned, about 10 minutes.
- Remove to a plate.
- Add the ghee and melt it. Saute for another 3 minutes.
- Add cinnamon, cloves, cardamom, bay leaf and star anise. Fry for 1 minute.
- Add onions and saute until they start to change color.
- Add ginger garlic paste and masala. Fry for about 5 minutes.
- Add cumin, coriander, cayenne, tumeric and tindora. Cook on low heat for another 5 minutes.
- Add cooked rice and toss well. Cook for about 3-4 minutes until the rice is well coated with the spices and heated through.
- Add salt and lemon juice.
- Garnish with more cilantro leaves, if desired.
Video
Nutrition
Calories: 226kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 80mg | Potassium: 89mg | Fiber: 3g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg
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