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Tindora Rice - Ivy Gourd Pulao

This easy vegetarian pulao made with tindora or ivy gourd gives you a satisfying and energy-rich meal.
Prep Time5 mins
Cook Time25 mins
Course: Rice
Cuisine: Indian
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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