This is a very simple and delicious rice dish prepared with Ivy gourd. Ivy Gourd is known as kovakkai in Tamil, dondakaya in Telugu and kundroo/tendli in Hindi, tondekayi in Kannada and kovaykka in Malayalam. Ivy gourd is rich in beta-carotene and fiber. You can make a variety of dishes using kovakkai. You can make tindora fry, tindora curry, chutney and even sambar with tindora. Today we will see how to make Tindora rice/Dondakaya annam following this easy recipe with step wise pictures.
Wash and soak basmati rice for 30 minutes in 2 cups of water. Cook rice in a pan with lid until rice is soft. Fluff it with a fork and keep it aside. If you are a beginner, check out how to cook basmati rice.
Wash, cut off the ends and slice tindora thinly lengthwise. Cut onions also lengthwise and keep it aside.
Heat oil in a pan, add cumin seeds, when it sizzles, add red chillies, garlic and chopped pearl onions (small onions). When onions turn transparent, add grated coconut and saute for a few more minutes. Remove from heat. Once it cools, grind it to a paste. This is the masala for this dish.
Heat oil, add mustard seeds, when it splutter, add thinly sliced onions, curry leaves and saute until onions turn transparent.
Add thinly sliced ivy gourd, turmeric powder, salt needed and cook covered until ivy gourd becomes tender. Stir in between for even cooking.
Then add the masala paste and cook well for another 5 minutes stirring on medium heat.
Then add the cooked rice, lemon juice and mix gently. Garnish with coriander leaves.
Serve with any raitha, papads or any gravy of your choice. This dish can be packed for office and school lunchbox also.
How to pick/buy Tindora - When buying tindora, select small one which are slender and bright green in color. Do not buy matured ivy gourds as they are mostly ripe and red in color. But in case, if the ivy gourd you buy tends to be red in color, do not throw it, use it for making tindora chutney.
More Tindora (kovakkai) Recipes
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