Ingredients

• 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