Meena's Taste Mantra

Tendli Rice | Ivy Gourd Rice - a mildly spiced light Biryani!

Tendli called as Kovakkai in Tamil and Ivy Gourd in English is one of Amma's favourite veggies! She says this is very versatile and we can make many recipes from the same! Right from sabzis to khichadis to gravy based recipes to Chutney! As a kid Amma used to love to eat the tender ones freshly plucked from her farms! They used to be so sweet and that's how this became one of her most cherished veggie!

Fortunately we all also love this, primarily as Amma makes awesome recipes using Tendli. Tendli Rice is one such recipe which Amma has made many a times for my school | college Lunch box! This tastes delicious even at room temperature and hence a wonderful Lunch Box Option!

INGREDIENTS

25 Tendli | Ivy Gourd, quartered length wise

100 gm Fresh Peas

250 gm Basmati Rice

1/4 tsp Haldi | Turmeric Powder

2 tsp Rai | Mustard Seeds

1/2 tsp Jeera | Cumin Seeds

1/4 tsp Biryani Masala

8 Kadhi Patta | Curry Leaves

4 Green Chilli, finely chopped

1/2 Lemon's Juice

To taste, Salt

2 tsp Oil

2 tblsp Fresh Coconut, grated

10 Cashew Nut, split

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

METHOD

Wash and soak Basmati Rice for 30 minutes. Water should be double the quantity of rice.
In a non stick flat bottomed pan, heat oil and add rai, jeera and curry leaf.
When rai starts to crackle add cashew nuts, peas and cut tendli. Stir fry for two minutes or till tendli starts to change colour a bit.
Add haldi, biryani masala and salt. Mix well and saute for a minute.
Spread the veggies uniformly in the pan.
Drain the water from the soaked basmati rice and keep that water aside.
Gently layer the soaked basmati rice in the pan and add the water gently from the sides.
When the water comes to a boil, reduce the flame to low and cover cook for 3 minutes.
After 3 minutes, gently blend in the rice along with the veggies by scooping the rice from the side and bringing it toward the center. Take care that the basmati rice strands do not break.
Spread the combined rice and veggies in the pan and cover cook for 2 to 3 minutes.
Switch off the gas and mix the lemon juice.
Transfer to a serving plate and garnish with chopped dhania and grated coconut.
Serve hot along with any Raita | Chutney | Papada.

We relished this lovely Tendli Rice along with Tomato Raita, Tendli Chutney and Papadams.

We have used:

1. Indiagate Basmati Classic Rice

2. Everest Biryani Masala

3. Tata Salt Lite

4. Borges Olive Oil Light

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.