Tindura Rice


Tindura Rice

How long it takes – 1 hour

Number of servings -3-4

Tindura is Indian gourd in English and Thendle, Thondekayi and Kovakayi in Konkani, Kannada and Tamil respectively. It is available in 3-4 varieties like the organic and the usual hybrid and also Mara thonde. It is available in almost six months of a year especially after the onset of the winter season to the end of summer. We prepare a variety of dishes like the tendle thalasani, gojju, and curry in combination with cashews. I have already put up these dishes on this blog. Today I would like to put up yet another recipe for ‘one pot meals’ which is a rare dish but of course very yummy.

Fresh Tindura creeper on the fence of my garden

Fresh tender Tinduras

What you need to have:

1. Basmati rice – 1 cup

2. Tindura – 3 cups (Preferably tender)

3. Onion – 1 Big

4. Tomato – 1 Big

5. Cumin seeds – 1 Teaspoon

6. Pav-bhaji masala – 2 Teaspoons

7. Coriander leaves – A handful (to garnish)

8. Roasted Cashews – To garnish

9. Cooking oil – 2 Tablespoons

10. Salt – To taste

Basumati Rice

Ingredients of Tindura Rice

What you do with what you have:

1. Wash and cut Tinduras lengthwise as shown in the above image and keep it aside. Wash and cut tomatoes. Wash, peel and chop onions too. Apply a little salt to half the quantity of the tinduras and keep it aside.

2. Place a skillet with 1/2 cup cooking oil in it on medium flame and on heated add cashews and fry till light brown and crispy and keep it aside. In the same oil, add salted Tinduras from step-1 to it and fry till light brown and crispy and keep it aside along with chopped coriander leaves which are used for garnishing for Tindura rice when done. (Use the remaining oil for seasoning of Tindura Rice)

Salted Tinduras being deep fried

Fried Tinduras and Cashews & chopped Cilantro

3. Place a cooker with 4-5 Teaspoons of cooking oil on medium flame. When hot, add raisins and cumin seeds to it. When fried, add chopped tomatoes from step-1 to it and fry it till done.

Seasoning in progress

4. When fried, add remaining chopped Tinduras to it and just stir for a while.

Chopped Tinduras being fried in seasoning

5. When done, add chopped onions from step-1 to it; also add required quantity of salt to the dish and fry till done.

Chopped onions being fried in the seasoning

6. Finally, add washed and dried Basmati rice and MTR pav-Bhaji masala to it, stir for a while and add required quantity of water on checking for salt and cook it as usual till done.

Basmati rice being added

Required quantity of water added to the dish

7. Ready to serve Tindura rice is as shown in the image below. Garnish it with fried Tinduras, and chopped coriander leaves and enjoy plain or with any salad of your choice.

Ready to serve Tindura rice being garnished

How long it takes – 1 hour

Number of servings -3-4

Good to remember:

1. Always use tender Tinduras to avoid the dish from turning tangy. Tender ones are very sweet.

2. One can use any masala powder of your choice.

3. Let the rice granules be cooked well but let it be separate as shown in the dish though cooked with the masala and not separately.

4. Applying salt to Tindura while frying will enhance the taste of the fried veggie.

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10 thoughts on “Tindura Rice

    • Hi Chitra,

      I am from Bangalore. I am married to a guy from Sirsi 34 years back. I am presently settled in Manipa with my husband. Our house is in “Rayarpete” in Sirsi. You do have a wonderful blog. Keep up the good work. Bye for now.

  1. Hi Pachi,

    Real Yummmy recipe, I envy you for your own garden of veggies and condiments. We have to either get tendle in supermarket or out of tins, the sight of fresh tendle is mesmerizing.

    Thanks for sharing this lovely recipe.

    Regards,

    Shilpa Rao

  2. Hi Shilpa,

    I have a very tiny temporary kitchen garden where in i get certain veggies at times only and not all the year round.But still whenever available i make use of the same.

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