logo



NAVRATRI FASTING (VRAT) RECIPES | NAVRATRI SOUTH INDIAN RECIPES
Chocolate Gulab Jamun Khoya Gulab Jamun Rasmalai Rasgulla Sago Singhara Ladoo Coconut Ladoo Rajgira Halwa Kaju Pista Roll Singhara Burfi Coconut Burfi Dry Fruit Burfi Anjeer Mawa Burfi Kesar Peda Phool Makhana Kheer Kela Aloo Tikki Cucumber Raita Vrat Ke Papdi Chaat Phool Makhana Kheer Sama Peanut Rice Vrat Ke Aloo Puri Dahiwale Kaddu Sabzi Vrat Ke Arbi Sabzi Sama Ke Pulao Kuttu Ka Cheela Aloo Tamatar Sabzi Roasted Makhana Falahari Tamatar Dhaniya Chutney Vrat Ke Uttapam

Tindora Pulao | Ivy Gourd Pilaf Recipe

Tindora Pulao | Ivy Gourd Pilaf Recipe


We all love one pot meal, don't we?  I know most of you going to say yes.  So here is another easy and different pulao withTinora/Ivy gourd/Kundru using our very own pressure cooker.  If I don't have enough of tindora in hand to make a curry by itself then I do either dal, or pair it up with anything else like I did with badi sabzi or sometimes I do this pulao - easy, quick and delicious done in less than 30 minutes for me it's a perfect for weekend when I don't feel like cooking much which is happening too much these days! For dinner or lunch box it's a great option too.  And before moving on to the recipe - Wishing All Happy Chinese New Year, may the year of Snack be more joyful.  Gong Xi Fa Cai


Ingredients for Tindora (Kundru) Pulao

Rice - 1 1/2 Cup [ I used Sona Masuri]
Ivy Gourd/Tindora/Kundru - 1 Cup [sliced]
Onion - 1
Green Chilli - 3
Minced Ginger-Garlic - 1/2 tbsp [or used ginger-garlic paste]
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Briyani Masala/Garam Masala- 1/2 tsp
Salt - to taste
Water - 2 1/2 Cups
Cilantro - 1 tbsp chopped

For Tempering
Oil - 2 tbsp
Bayleaf - 1
Cinnamon - 1/2" piece
Mace - 1 small piece
Star Anise - 1
Cloves - 2
Shahi Jeera - 1 tsp [or use cumin seeds]

For Garnish [optional]
Granted Coconut - 2 tbsp
Cilantro Chopped - 2 tbsp


Method:

1. Wash and  Soak rice in water for 20 minutes or until needed. [I normally soak rice first then do cuttings and start preparing pulao]
2. Chop onion, slice green chilli.  Cut both edges of tindora and slice in roundels or cut it into 4 pieces.
3. Heat oil in pressure cooker add all the ingredients under 'for temper' and saute until jeera cracks.  Add minced ginger-garlic and saute until golden brown.

4.  Add onion, chilli and cook until onion becomes soft.

5. Add ivy gourd and saute for 3 minutes.  Add red chilli and turmeric powder and saute for a minute.


6  Now add rice and saute for 2 minutes. Add water, salt, briyani masala or garam masala, cilantro and mix well.  Close cover and pressure cook for 2 whistles.
7. Once pressure released gently mix rice with fork and garnish with cilantro and coconut.


Serve warm with any raita of your choice, pickle etc.



Have a nice day ~~