Dondakaya Annam-Tindora Rice-Tendli Pulao-Ivy Gourd Rice

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Dondakaya Annam ~ Tindora (Ivy Gourd) Rice

tendli-rice
Dondakaya Annam with Aloo Kurma

Dondakaya aka Tindora/Tendli is available all round the year and is a regular in our kitchen. I made a simple and comforting rice dish featuring dondakaya as the star ingredient. The combination of dondakaya and fresh coconut is eternally comforting especially as a stir fry. Perfumed with whole garam masala, spiced with green chilies, sweetened with coconut, Dondakaya rice recipe is jazzed up with a squeeze of fresh lemon and brightened with fresh coriander. All you tindora haters, I encourage you to try Tindora rice which is sure to get your tastebuds dancing.

I served the Tindora rice with our favorite Aloo kurma, the recipe of which I will post soon. Its a slightly different version of the Aloo Kurma recipe I posted earlier.

ivy-gourd-rice
Tindora Rice

Dondakaya Annam ~ Tindora (Ivy Gourd) Rice

  Prepare time:  Cook:  Serves: 5  Cuisine: Andhra annam,dondakaya,pulao,tindora,All Recipes,Andhra Recipes,Indian Rice recipes,Indian Vegetarian Recipes,Lunch Box Recipes
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 Ingredients

  •   Basmati Rice: 2 cups (long grained rice) cooked such that each grain is separate
  •   Onion: 1 (large) finely sliced
  •   Oil: 2 tbsp oil
  •   Ghee: 1/2 tbsp ghee
  •   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: 1/4 kg (nip the ends and slit each length wise into two long pieces)
  •   Salt to taste
  •   Lemon juice: 1 tbsp
  •   Coriander leaves for garnish
  •   Coarsely crush (do not make a paste):
  •   Coriander leaves: 5 tbsps (chopped)
  •   Pudina leaves: 7 8 (chopped)
  •   Green chillis: 2

Method for making Dondakaya Annam ~ Tindora (Ivy Gourd) Rice

  1. 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.

  2. Remove them onto a plate and keep aside.

  3. In the same vessel, add the remaining oil. Add whole spices and bay leaf and saute for half a minute.

  4. Add the sliced onions and saute for 6 mts.

  5. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute for 3 mts.

  6. Add the coconut paste and mix. Saute for 2 mts.

  7. Add coriander pwd, cumin powder, tumeric pwd and red chili pwd and mix.

  8. Add the sauteed dondakayalu and mix. Cook for 7-8 mts.

  9. 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.

  10. Turn off heat and remove onto a serving bowl. Garnish with fresh coriander leaves.

  11. Serve warm with raita or any curry of your choice.

Tips

  •   Vegans can omit ghee/clarified butter and use only oil.
  •   If you do not have pudina on hand, omit it. But fresh coriander is essential for this recipe.
  •   Tindora rice will taste good even without coconut paste.
  •   Put the rice to boil and start the preparation process like slicing tindora, crushing green chilies, making coconut paste and slicing onions.
By Published: I made a simple and comforting rice dish featuring dondakaya as the star ingredient. Perfumed with whole garam masala, spiced with green chilies, sweetened with coconut, Dondakaya rice recipe is jazzed up with a squeeze of fresh lemon and brightened with fresh coriander.