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1 cup - tindora/ivy gourd, sliced
1 - potato, chopped
1/2 cup - onion, thinly sliced
1/2 cup - raw rice, uncooked
salt to taste
3/4-1 tsp - freshly ground black pepper
1/4 tsp -
5 tsp - oil
How to Make Tindora Rice
Cook the rice in 1.25 cups of water and set aside.
Heat oil in a wide pan. Add jeera.
When the jeera starts to crackle, add hing, curry leaves and onion.
When the onion turns golden brown, add the sliced tindora.
Fry for 5 minutes.
Add the chopped potatoes, sprinkle salt and cover the pan with a lid.
When the vegetables are almost cooked, open the lid and fry for 5 minutes until they turn crispy.
Add the cooked rice and ground pepper.
Toss the ingredients together without mashing the rice.
Serve with pappad or raita.
Recipe courtesy: Indian Vegetarian Kitchen
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.