Last Updated on 2 months by Neha Deshmukh

Ambemohar Rice & Ivy Gourd Recipe – Traditional Maharashtrian Delight

Introduction

There’s just something so comforting about a home-cooked Maharashtrian meal, isn’t there? This Ambemohar Rice and Ivy Gourd recipe is one I grew up with, and it always brings back warm memories of my Aaji (grandmother) in the kitchen. It’s a simple dish, but packed with flavour – a true testament to the beauty of regional Indian cuisine. I first made this on my own when I moved away from home, and it instantly made my little apartment feel a little more like… well, home. Let’s get cooking!

Why You’ll Love This Recipe

This recipe isn’t just delicious; it’s also wonderfully wholesome. It’s a great way to enjoy a nutritious meal that’s both satisfying and light. The combination of the fragrant Ambemohar rice and slightly bitter ivy gourd is surprisingly addictive! Plus, it’s a fantastic way to experience authentic Maharashtrian flavours.

Ingredients

Here’s what you’ll need to make this delightful dish:

• 1 cup Ambemohar Rice
• 200 grams Tondli (Ivy Gourd)
• 2 ¾ cups Water
• 3 nos Bay Leaves
• 4 nos Cinnamon (1/2 inch pieces)
• 1 tbsp Ginger (grated)
• ½ tsp Turmeric Powder
• 2 tbsp Goda Masala
• 1 tbsp Oil
• 1 tbsp Ghee
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 1 pinch Asafoetida (hing)
• Few Green Chillies (chopped)
• 1 tbsp Grated Coconut
• 1 tbsp Coriander Leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ambemohar Rice: A Detailed Look

Ambemohar rice is a short-grain aromatic rice variety from Maharashtra. It has a distinct floral aroma and a slightly sweet taste. If you can’t find it, you can substitute with other aromatic short-grain rice like Kolam rice, but the flavour won’t be quite the same.

Tondli (Ivy Gourd): Regional Variations & Benefits

Ivy gourd, or Tondli, is a vegetable commonly used in Indian cuisine. It has a slightly bitter taste which balances beautifully with the spices. You can find it in most Indian grocery stores. Look for firm, bright green gourds. It’s also incredibly good for you – packed with vitamins and antioxidants!

Goda Masala: The Heart of Maharashtrian Flavor

Goda Masala is a unique blend of spices that’s essential to Maharashtrian cooking. It’s a complex flavour – sweet, spicy, and incredibly fragrant. You can find it pre-made in Indian stores, or even try making your own (it’s a bit of a project, but so worth it!).

Oil & Ghee: Choosing the Right Fats

I prefer using a neutral oil like sunflower or vegetable oil for the initial tempering. But the ghee at the end? That’s non-negotiable! It adds a richness and aroma that just can’t be beat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the Ambemohar rice in 1 cup of water for at least 20 minutes. This helps it cook up nice and fluffy.
2. While the rice is soaking, wash, rinse, and slice the ivy gourd lengthwise after trimming the ends.
3. Drain the soaked rice and set aside.
4. Heat oil in a pan and add mustard seeds. Let them crackle – you’ll know they’re ready when they start popping!
5. Add cumin seeds, asafoetida, cinnamon, and bay leaves. Sauté for a few seconds until fragrant.
6. Mix in green chillies and grated ginger, followed by the sliced ivy gourd. Cook for a couple of minutes until it starts to soften.
7. Add the drained rice, salt, turmeric powder, and Goda Masala. Stir well to coat everything in the spices.
8. Transfer the mixture to a pressure cooker and add 1 ¾ cups of water.
9. Pressure cook for 5 whistles or until the rice and vegetables are tender. Let the pressure release naturally.
10. Garnish with ghee, grated coconut, and coriander leaves before serving. Doesn’t that smell amazing?

Expert Tips

• Don’t skip the soaking step for the rice! It really does make a difference.
• Adjust the amount of green chillies to your spice preference.
• If you don’t have a pressure cooker, you can cook this in a pot on the stovetop. Just add a little more water and cook until the rice is tender.

Variations

• Vegan Adaptation: Simply skip the ghee garnish and use a little extra oil instead.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or omit the green chillies for a milder flavour. You can also add a pinch of red chilli powder if you like it extra spicy.
• Festival Adaptation (Specific Maharashtrian Festivals): This dish is often made during Ganesh Chaturthi and other festive occasions in Maharashtra. It’s considered a satvik (pure) dish, perfect for offering to the gods.

Serving Suggestions

This Ambemohar Rice & Ivy Gourd is delicious on its own, but it also pairs beautifully with a simple yogurt raita or a side of dal. My family loves it with a dollop of homemade mango pickle!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is Ambemohar Rice and where can I find it?

Ambemohar rice is a special aromatic rice from Maharashtra. You can find it in Indian grocery stores, online retailers specializing in Indian ingredients, or sometimes at well-stocked Asian markets.

Can I use a different type of gourd if I can’t find Ivy Gourd?

While ivy gourd has a unique flavour, you can substitute with other gourds like bottle gourd (lauki) or ridge gourd (turai) in a pinch. The taste will be different, but still delicious.

What does Goda Masala taste like, and can I make my own?

Goda Masala is a complex blend – sweet, spicy, and incredibly fragrant. It’s hard to describe! Yes, you can make your own, but it’s a bit time-consuming. There are many recipes online if you’re feeling ambitious.

How can I adjust the spice level of this dish?

Easily! Just adjust the number of green chillies you use. Removing the seeds from the chillies will also reduce the heat.

How long can leftover Ambemohar Rice & Ivy Gourd be stored?

Leftovers will keep in the fridge for up to 2 days in an airtight container.