Tindora Rice Recipe- Authentic Indian Dondakaya & Coconut Flavors

Last Updated on 2 months by Neha Deshmukh

Tindora Rice Recipe: Authentic Indian Dondakaya & Coconut Flavors

Hey everyone! If you’re looking for a comforting, flavorful Indian rice dish that’s a little different from the usual, you have to try this Tindora Rice. I remember my grandmother making this for me when I was little, and the aroma alone would fill the whole house. It’s a beautiful blend of slightly bitter tindora, fragrant spices, and creamy coconut – seriously delicious!

Why You’ll Love This Recipe

This Tindora Rice (also known as Dondakaya Rice) is more than just a meal; it’s a little piece of home. It’s packed with flavor, surprisingly easy to make, and a fantastic way to enjoy a vegetable that’s often overlooked. Plus, it’s a complete meal in one pot! You’ll love how the subtle bitterness of the tindora balances perfectly with the richness of the coconut and the warmth of the spices.

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 2 cups Basmati Rice
• 250g Ivy Gourd (Dondakaya/Tindora), halved
• 1 large Onion (sliced)
• 2 tbsp Oil
• 0.5 tbsp Ghee
• 1 tsp Ginger Garlic Paste
• 4 Cloves
• 1 Cinnamon Stick (1 inch)
• 1 Cardamom Pod
• 1 Star Anise
• 1 Bay Leaf
• 2 tbsp Coconut Paste
• 1 tsp Coriander Powder
• 0.25 tsp Cumin Powder
• 1 tsp Red Chili Powder
• 0.25 tsp Turmeric Powder
• 1 tbsp Lemon Juice
• 5 tbsp Coriander Leaves (chopped)
• 7-8 Pudina Leaves (chopped)
• 2 Green Chilies
• Salt to taste
• Fresh Coriander Leaves (garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tindora/Dondakaya: This unique vegetable has a slightly bitter taste which mellows beautifully when cooked. Don’t let the bitterness scare you – it’s what makes this dish special! Look for firm, bright green tindora.
• Basmati Rice: Using good quality Basmati rice is key. It should be long-grained and fragrant. I prefer aged Basmati for the best texture and aroma. (Approximately 200g dry weight)
• Oil & Ghee: The combination of oil and ghee adds a wonderful depth of flavor. Ghee (clarified butter) brings a nutty richness that you just can’t get with oil alone.
• Coconut Paste: Freshly made coconut paste is best, but store-bought works in a pinch. If using store-bought, check the ingredients to avoid added sugars or preservatives.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil and ghee in a large, heavy-bottomed pan. Add the halved tindora and sauté on medium heat for about 15 minutes, until they’re lightly roasted. You want them to soften a bit and lose some of their raw edge. Transfer them to a plate and set aside.
2. In the same pan, add a little more oil if needed. Now, add the cloves, cinnamon stick, cardamom pod, star anise, and bay leaf. Sauté for just 30 seconds, until fragrant. This blooms the spices and releases their amazing aroma.
3. Add the sliced onions and sauté for about 6 minutes, until they turn a lovely golden brown. Patience is key here – nicely browned onions are the foundation of so much Indian flavor!
4. Stir in the ginger-garlic paste, crushed coriander leaves, chopped pudina, and green chilies. Sauté for another 3 minutes, until everything is well combined and fragrant.
5. Now, add the coconut paste and cook for 2 minutes, stirring constantly. This helps blend all the flavors together beautifully.
6. Time for the spice powders! Add the coriander powder, cumin powder, turmeric powder, and red chili powder. Stir well to ensure everything is evenly coated.
7. Return the roasted tindora to the pan. Cook for 7-8 minutes on medium heat, stirring occasionally, so the tindora absorbs all those wonderful spices.
8. Gently fold in the cooked basmati rice and salt. Cover the pan and simmer on low heat for 2-3 minutes. This allows the rice to absorb the flavors and become nice and fluffy.
9. Finally, drizzle with lemon juice and mix well. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcrowd the pan when roasting the tindora. Work in batches if necessary.
• Make sure your rice is cooked al dente before adding it to the pan. It will continue to cook with the spices.
• Adjust the amount of green chilies and red chili powder to your liking.

Variations

• My friend, Priya, loves adding a handful of cashew nuts for extra richness. You can roast them lightly and add them along with the rice.
• For a more vibrant color, add a pinch of saffron strands soaked in warm milk.
• My family often adds a small potato diced along with the tindora for a heartier meal.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with an equal amount of oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ tsp and omit the green chilies.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of red chili powder and increase the number of green chilies to 3-4.

Festival Adaptations

This Tindora Rice is a wonderful addition to any Indian festival spread! It’s particularly good during Ganesh Chaturthi or Navratri, as it’s a vegetarian and flavorful dish.

Serving Suggestions

Serve this Tindora Rice warm with a side of raita (yogurt dip) or your favorite Indian curry. It also pairs beautifully with papadums and a simple salad.

Storage Instructions

Leftover Tindora Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Tindora and what are its health benefits?

Tindora, also known as Ivy Gourd or Dondakaya, is a vegetable commonly used in Indian cuisine. It’s a good source of vitamins, minerals, and antioxidants. It’s also believed to have several health benefits, including helping to manage diabetes and improve digestion.

Can I use a different type of rice besides Basmati?

While Basmati rice is highly recommended for its flavor and texture, you can use other long-grain rice varieties like Sona Masoori. However, the final result might not be quite as fragrant or fluffy.

How can I adjust the spice level of this dish?

You can easily adjust the spice level by controlling the amount of red chili powder and green chilies used. Start with less and add more to taste.

Can this be made ahead of time?

You can prepare the spice mixture and roast the tindora ahead of time. Store them separately and combine everything when you’re ready to cook the rice.

What is the best way to store leftover Tindora Rice?

Store leftover Tindora Rice in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before storing.