May 4, 2009

Tendli baath or ivygourd/kovakkai rice/tindora chawal recipe

tendli bhaat Again, this one has been in my drafts for a long time and when I write this I feel I really have to gear up myself and come back to serious blogging. There has been no proper cooking (only the usual routine food) , no baking and no taking pictures for a while now. I got a new camera and I still have to learn and experiment with it. First having guests was an excuse (well , that is true), but now its laziness or I do need a break now. But now its high time I do something about it. I hope you encourage me with your inspiring comments.
Ok now coming back to this recipe for today. I had this dish at a Maharashtrian friends place. I was invited for a small party before my wedding. Maharashrian's call it "Kelvan" if I am right. Well I really loved this one, but never tried making it. One fine day I was reminded of it and decided to make. It tasted really good though am not sure I followed the exact recipe as my friends. But definitely a good one if you are bored of having the usual rice or pulao.

Tendli/tondli/ivygourd- 250g(chopped lengthwise)
Onion- 1 chopped fine
Garlic cloves- 2 cut and crushed
Ginger garlic paste- 1tsp
Turmeric powder- 1tsp
Green chillies- 2-3 slit lengthwise
Dessicated coconut (grated)- 1tbsp
Basmati rice- 1cup
Curry leaves- few
Coriander powder- 1tsp
Garam masala- 1 tsp
Salt to taste
Oil- 1tsp
Mustard seeds-1tsp
Jeera- 1tsp

Cook the rice , taking care each grain is seperate. You can add little lime juice and salt before cooking it. Keep it seperate.
Heat oil in a pan. Add mustard seeds, jeera, green chilies garlic ,Ginger garlic paste and curry leaves. Saute for a minute. Then add the onion and fry till translucent. Now add the ivygourd. Add all the spices and salt. Mix well. Add a few drops of water. Cover with a lid and cook for about 10 to 15 minutes. Stir in between. Now add the dessicated coconut and saute for further 5 minutes. When the ivygourd is cooked well, add the rice and mix well.
Serve hot with raitha.
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