Tindli Bhaat/ Tindora Bhaat

One pot meals are always quick to make on busy week days. It will be an added benefit if it is nutritious with lots of vegetables. While Pulav and south- Indian variety rice comes in handy, I love exploring various cuisines. One such is this Maharashtrian cuisine which has close flavors and ingredients that are typical of Tamil Cuisine. Maharashtrian cuisine uses plenty of fresh coconuts, peanuts, sesame seeds and tempered with mustard, curry leaves. It is flavorful, fresh and feels home. One simple, yet easy to make one pot meal that I recently tried out with the Maharashtrian cuisine is the Tindli Bhaat/ Tindora Bhaat made with Ivy gourd, Tindora or Tindli. A fresh masala is made with spices and added to this Tindli Bhaat making it very flavorful. We paired this with some raitha and papad for a hearty lunch on a week day.    
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
  • 1 cup Sona Masoori Rice
  • 1 cup Ivy gourd/Tindora/Tindli/ Kovaikkai
  • 1/4 tsp Turmeric Powder
  • 2 tsp Oil
  • 1 stick Curry Leaves
  • 1 tbsp Cashews
  • 2 tsp Grated Coconut
  • 1/2 tsp Mustard Seeds
  • 1 stick Green Chilli
    • Roast and Grind Ingredients
  • 1 tbsp Coriander Seeds
  • 1 stick Cardamom
  • 1 stick Cloves
  • 1 stick Cinnamon
  • 1/4 tsp Pepper Corns
  • 1/4 tsp Jeera
  • 2 tsp Grated Coconut
Instructions
  1. Soak one cup of rice for 10-15 mins. Heat a pan and add all the ingredients under the roast and grind table. Roast until golden brown and make a fine powder. Set aside.
  2. In a pan, add two teaspoons of oil. Add mustard seeds, let it splutter. Add cashews and curry leaves. Add cut tindora/ kovaikkai/ ivy gourd with turmeric powder. Saute for 2-3 mins.
  3. Add freshly ground powder with salt. Add soaked rice and salt. Cover and cook for 12-15 mins in medium flame. Fluff off and garnish with grated coconut and coriander leaves. Serve with raitha and papad