TINDORA MASALA RICE: IVY GOURD SPICY RICE

SOUTH INDIAN STYLE

Preparation Time: 20-30 Minutes (If you already have boiled rice)
You Need: (To Serve 4 People)
Ingredients	Quantity	A Quick Comment
Boiled Rice	2 medium cups
Chopped Ivy Gourd	1 medium cup	In Hindi - Tindora (टिंडोरा) In Kannada - Tonde kai (ತೊಂಡೆ ಕಾಯಿ) Remove the tips and slit Ivy Gourd lengthwise (I have slit each Ivy Gourd into 4 pieces).
Chopped Onions	1 medium cup (2 medium sized Onions)	Chop Onions lengthwise.
Garlic Paste/Finely Grated Garlic	1 tbsp
Ginger Paste/Finely Grated Ginger	1 tbsp
Finely Chopped Green Chilies	2-3
Lime Juice	1 tbsp
Salt	To taste
Water	½ Glass
Spice Powders:
Turmeric Powder	½ tsp	In Hindi - Haldi (हल्दी ) In Kannada - Arisina (ಅರಿಸಿನ)
Red Chili Powder	½ tsp	In Hindi - Mirch Powder (मिर्च  पाउडर) In Kannada - Menasina Pudi (ಮೆಣಸಿನ ಪುಡಿ) As you are already using green chillies, use red chillie powder only if you like your rice more hot and spicy.
Cumin Powder	1 tsp	In Hindi - Dhaniya Powder (धनिया पाउडर) In Kannada - Kottambari Pudi (ಕೊತ್ತಂಬರಿ ಪುಡಿ)
Goda Masala Powder/Garam Masala Powder	1 tbsp	In Hindi - Jeera Powder (जीरा  पाउडर) In Kannada - Jeerige Pudi (ಜೀರಿಗೆ ಪುಡಿ) Goda Masala is a spice powder used very commonly in Maharashtrian cuisine. This is readily available in market.
For Seasoning:
Peanuts/Groundnuts	A Fistful	In Hindi - Moongphali (मूंगफली) In Kannada - Kadale Beeja (ಕಡಲೆ ಬೀಜ)
Mustard Seeds	1 tsp	In Hindi - Rai (राइ) In Kannada - Sasive (ಸಾಸಿವೆ)
Cumin Seeds	1 tsp	In Hindi - Jeera (जीरा ) In Kannada - Jeerige(ಜೀರಿಗೆ)
Mustard Seeds	1 tsp	In Hindi - Rai (राइ) In Kannada - Sasive (ಸಾಸಿವೆ)
Curry Leaves	1 stick	In Hindi - Kadi Patta (कड़ी पत्ता) In Kannada - Kari Bevu (ಕರಿ ಬೇವು)
Asafoetida	tsp	In Hindi - Kalongi (कलोंजी) In Kannada - Chikkole (ಚಿಕ್ಕೋಲೆ)
Oil	1 tbsp
To Garnish:
Chopped Cilantro/Coriander Leaves	½ cup	In Hindi - Dhaniya (धनिया) In Kannada - Kottambari Soppu (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು)
Grated Coconut (Optional)	½ cup

Method:

• Heat Oil in a pan. Add Mustard seeds, Cumin seeds, Peanuts one by one. Saute for few seconds until the Peanuts turn golden brown. Then add Curry leaves and Asafoetida. Saute for 3-4 seconds.
• Add chopped Onions and little salt. Saute for 1 or 2 minutes till Onions turn tender.
• Add chopped Ivy Gourd, Turmeric powder, Red Chilli powder, Cumin powder, Goda Masala/Garam Masala powder and little salt. Mix well and saute for 3-4 minutes.

• Add ½ glass of water. Mix well and cover the lid. Cook the mixture on a medium flame for 10 minutes. Every minute once open the lid and saute the mixture. If the mixture is becoming too dry, add little water.

          Do not overcook the mixture. Just when your Ivy gourds are cooked lower the flame.

• Lower the flame. Add boiled rice and Lime Juice to the mixture and give a gentle mix.
• Switch off the gas/stove and garnish with chopped Cilantro and grated Coconut. Serve Hot with Papad and Pickle :) You can also serve with a small cup of curd :)