Everyone’s loves one pot meal and I am not an exception. I am always in search of delicious and easy one pot meal with minimal ingredients. So, recently while blog hopping, I came across this delicious tendali bhaat on Cinnamon n Chillies which I have bookmarked. Tendali (Ivy gourd) or Kundri is one of the most favorite veggie in our home which is very simple to make and have wonderful taste. I had a friend staying with us last week, she gave me this idea as well to make this delicious tendali rice. In a weeks time I have already made this twice and hence you can imagine how easy and tasty it is:
- 2 1/2 cups cooked basmati rice
- 1/2 pound kundri/ivy gourd, slit in four pieces, length wise
- 1 medium white onion, sliced
- 4 green chillies, thinly sliced
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon garam masala powder
- 3 tablespoon tamarind pulp
- 1/4 cup peanuts
- 2 tablespoon Channa dal, soaked in water for 30 minutes
- 2 tablespoon olive oil plus 1/2 teaspoon
In a pan, heat one teaspoon of oil, add peanuts, fry them until they turn light brown. Remove from the pan to a plate, keep them aside.
In the same pan, heat another 2 tablespoon of oil over medium high heat, add mustard seeds. When the mustard seeds pop, add the green chillies, soaked Channa dal and sliced onions. Stir fry until onions are lightly brown.
Add the turmeric powder, coriander powder, red chilli powder, garam masala powder with salt, stir. Let it cook on medium heat for a couple of minutes.
Then add the kundri/tenali/ivy gourd to the onion masala mixture. Stir and cover until the ivy gourd is cooked, but crisp.
Add the tamarind pulp, stir to mix well , cover the pan and cook until all the tamarind pulp is absorbed by the veggies.
Now add the cooked basmati rice and fried peanuts to the pan and gently mix everything together.
Take off the heat and serve hot.