Tendli baath or ivygourd/kovakkai rice/tindora chawal recipe
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.
- 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.