Tindora Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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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 - hing
  • 5 tsp - oil
  • a few curry leaves

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