Tindora/Tondekayi Pulav (Ivy Gourd Pulav)

I am sure all of us have seen days when the refrigerator is almost empty of vegetables. And we have always come up with some way of fixing something with what we have. But, if you are pressed for time on that day and do not have more than 30 minutes to spend in the kitchen of which only 10 minutes to be in front of the stove, this recipe is worth a try. Remember that this is not an elaborate traditional pulav recipe which I'll post sometime later, but this is a quick fix rice and a pretty good one too.

Here is a picture of how Ivy gourd looks. Courtesy - http://inlinethumb13.webshots.com.Obtained from google search.

I was left with some tindora or Tondekayi which needed to be used. I love cooking, baking and don't mind cleanup either. But, if there is something I hate doing in the kitchen, that is chopping some of these vegetables which take forever. I absolutely dislike (remember 'hate' is a very strong word or so I tell my kids) cleaning chapparadavrekayi, gorikayi etc. and tondekayi is one of them too. Since I was in no good mood of cleaning and slicing this vegetable, my husband took pity on them and sliced them up for me. My job was easier. All I had to do was put them together and the meal was ready. You could use frozen Ivy gourd too. Just thaw them well and use them.

Here goes my version..


Ingredients:

• Basmati rice - 1 1/2 cups soaked in water for atleast 10 - 15 minutes
• Sliced tondekayi / Ivy Gourd - About 2 cups
• Tomato paste - 1 cup (You could chop tomatoes and use it. I was out of fresh tomatoes)
• Oil - 4 - 5 TBSP
• Green chillies - 12 slit lengthwise or more (this was not too hot but not bland either)
• Cumin - 1/2 tsp
• Fennel - 1/2 tsp
• Cinnamon - 1 inch stick
• Cloves - 6
• Pepper - 1 tsp
• Salt - to taste
• Garlic - 2 pods chopped fine
• Ginger - 1/2 inch piece skin removed and chopped fine
• Boiling water - 2 cups
• Chopped cilantro - 1/4 cup (I didn't use any since I didn't have any)

Method:
Take the Pressure cooker pan. Heat oil in it. When hot, add cumin, fennel, cinnamon, cloves, pepper, green chillies, ginger, garlic. Stir and wait till the spices pop a minute at the most. Add chopped Ivy gourd slices or tondekayi slices. Add some salt. Stir and leave it for a minute or two. Now, add the tomato paste or chopped tomatoes if you are using them. Drain the rice and add. Stir and add boiling water. Adjust the salt and stir once or twice. Let the mixture come to a full boil and then close the pressure cooker lid. Do not keep the weight of the pressure cooker on till nice even flow of steam is coming out. Now place the weight and lower the flame to just a little more than the lowest setting. Rice will be done in less than 10 minutes. It is done when the cooker starts making hissing sound. Do not wait for it to whistle or else you might end up with half burnt and half mushed up rice. Turn it off and don't open the lid till the pressure is released by itself. After you open the lid, mix the rice gently. Serve with raita or in my case just with plain yogurt.

It was really tasty and my kids loved it too. 

Happy Cooking!! Pin It