Tindora Rice Recipe – Authentic Indian Ivy Gourd & Basmati Delight

Last Updated on 2 months by Neha Deshmukh

Tindora Rice Recipe – Authentic Indian Ivy Gourd & Basmati Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tindora Rice. It’s a simple, comforting dish my grandmother used to make, and it always reminds me of home. It’s a little different, a little unique, and absolutely delicious. If you’re looking for something beyond the usual, this is it!

Why You’ll Love This Recipe

This Tindora Rice is a delightful blend of flavors and textures. The slightly bitter tindora beautifully complements the fluffy basmati rice, all brought together by a vibrant, homemade masala. It’s surprisingly easy to make, perfect for a weeknight dinner, and a wonderful way to explore a lesser-known Indian vegetable. Plus, it’s a fantastic way to add some extra veggies to your plate!

Ingredients

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

• 1 cup Basmati Rice
• 1 Onion
• 250 grams Ivy Gourd/Tindora
• ¼ tsp Turmeric powder
• Salt as needed
• 2 tsp Fresh Lemon juice
• ¾ tsp Oil (for soaking rice)
• 1 tsp Cumin seeds
• 5 Red Chillies
• 5 Garlic cloves
• 10 Pearl onions
• 2 tbsp Grated coconut
• 3 tbsp Oil (for cooking)
• 1 tsp Mustard seeds
• A sprig Curry Leaves
• 2 tbsp Fresh Coriander Leaves

Ingredient Notes

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

Basmati Rice: Choosing the Right Grain

Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a beautiful aroma. I usually get the Daawat or India Gate brands. About 200g of dry basmati rice will yield approximately 1 cup cooked.

Tindora (Ivy Gourd): Regional Variations & Benefits

Tindora, also known as ivy gourd, is a popular vegetable in Indian cuisine, especially in Maharashtra and Gujarat. It has a slightly bitter taste which mellows out beautifully when cooked. It’s also packed with vitamins and fiber! You can find it at most Indian grocery stores.

Spice Blend: The Importance of Fresh Spices

Fresh spices are always best. Don’t skimp on the red chillies, garlic, and pearl onions for the masala paste – they really make the flavor pop. If you can’t find pearl onions, regular small onions will work in a pinch.

Oil Selection: Traditional Oils for Authentic Flavor

Traditionally, this dish is made with mustard oil, which adds a lovely pungent flavor. However, if you prefer a milder taste, you can use vegetable oil or sunflower oil. I sometimes use groundnut oil for a slightly nutty flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for about 30 minutes. This helps it cook up nice and fluffy. Then, cook the rice until it’s soft – I usually use a rice cooker, but you can also cook it on the stovetop. Once cooked, fluff it up with a fork and set it aside.
2. While the rice is soaking, let’s prep the tindora. Thinly slice the tindora and onions lengthwise. This ensures they cook evenly and absorb all those lovely flavors.
3. Now for the masala paste! Heat a little oil in a pan, add the cumin seeds, red chillies, garlic, pearl onions, and coconut. Sauté until fragrant, then let it cool completely before grinding it into a smooth paste.
4. Heat 3 tablespoons of oil in a pan. Add the mustard seeds and wait for them to splutter – that’s how you know they’re ready! Then, add the onions and curry leaves and sauté until the onions turn translucent.
5. Add the sliced tindora, turmeric powder, and salt. Cook covered for about 8-10 minutes, or until the tindora is tender. Stir occasionally to prevent sticking.
6. Mix in the masala paste and cook for another 5 minutes, allowing the flavors to meld together beautifully.
7. Finally, combine the cooked rice and lemon juice with the masala-tindora mixture. Give it a good stir and garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the tindora! You want it to be tender but still have a little bite.
• Adjust the amount of red chillies to your spice preference.
• A squeeze of lemon juice at the end brightens up the whole dish.

Variations

This recipe is pretty versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

If you like it hot, add a few more red chillies to the masala paste. For a milder flavor, remove the seeds from the chillies before grinding.

Festival Adaptation (e.g., Navratri-friendly)

During Navratri, you can skip the onions and garlic to make this dish suitable for fasting.

Serving Suggestions

Tindora Rice is delicious on its own, but it’s even better with some accompaniments. I love serving it with a cooling raita, crispy papad, or a flavorful side gravy like dal tadka. It’s a complete and satisfying meal!

Storage Instructions

Leftover Tindora Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is Tindora and is it nutritious?

Tindora is a vegetable commonly used in Indian cooking. It’s a good source of vitamins, minerals, and fiber, and is known for its potential health benefits.

Can I use a different type of rice for this recipe?

While basmati rice is traditional, you can use other long-grain rice varieties if you prefer. However, the texture and flavor might be slightly different.

How can I adjust the sourness of the dish?

The lemon juice adds a lovely tang. If you prefer a less sour dish, reduce the amount of lemon juice.

What is the best way to store leftover Tindora Rice?

Store it in an airtight container in the refrigerator for up to 3 days.

Can I make the masala paste ahead of time?

Absolutely! You can make the masala paste a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to cook.

Enjoy this little piece of my family’s kitchen! I hope you love it as much as we do. Let me know in the comments if you try it, and how it turns out!