I have been in a non food mood for about a month now. Though I have had phases where I didn’t want to cook, this is the first that I don’t even want to eat much.
I don’t look for answers to my quirkiness, I just live that phase out. In order to survive this phase I try and look for recipes that I wouldn’t usually cook. But I am in no mood to write down measurements, or take pictures! So I dug into my drafts and stumbled upon this recipe.
This is my mom’s recipe. I absolutely relish to last morsel whenever she makes this. It has a distinct maharastrian influence and taste. So here is an attempt at getting my groove back 🙂
TidBit While I was googling to make sure tondekai was called ivy gourd, I found out that ivy gourd is a good source of protein and fiber, has medicinal effects and also is used in diabetes and sugar control
What you need
1/2 cup length wise cut onion
2 cups of lengthwise cut ivy gourd (You can make 4 pieces from one ivy gourd)
1/2 teaspoon mustard seeds
4 teaspoon red chilly powder
1/2 teaspoon turmeric powder
1.5 cups of basmati rice
3 cups water
1 tablespoon goda masala *
3 tablespoon oil
1 tablespoon ghee
4 teaspoon cilantro leaves chopped
4 Salt to taste
tablespoon grated coconut fresh / frozen
How to make
Heat oil in a wide mouthed pan, preferably non stick on medium heat
When the oil is hot add mustard seeds
When mustard starts cracking add the onions
Sauté onions till they turn slightly pink
Add turmeric powder and 1/2 of chilly powder and continue cooking for a bit
Add ivy gourd pieces and salt (salt per taste for onions and ivy gourds only) and continue cooking while stirring
Once the ivy gourd is cooked 3/4 of the way add 3 cups of hot water
Add basmati rice and continue cooking on medium low covered
When rice is cooked halfway (about 5 minutes in to cooking), add salt enough for rice and rest of the chilly powder. Mix gently
Cover and cook for another 3 minutes
Now add goda masala, and mix gently so as to not break the rice grains
Cover and cook for another 4 minutes till rice is cooked
At the end add ghee
Garnish with plenty cilantro leaves and coconut.
Points to Note
Much of the heavenly taste comes from garnishing, so don’t omit that step.
If you have a tangy tooth you can also add a dash of lemon juice. Add lemon only to what’s in a plate. Adding lemon to al of the rice will make it bitter when reheated.
* Goda Masala – My mom makes me a fresh batch of goda masala, and I have never bothered to learn what exactly goes into it. When I run out of what she has made, I turn to old faithful bedekar, which these days is easily available in Indian stores here in US. Till I learn from my mom how she makes it, here is a refence