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Thursday, August 26, 2010

Tindora/Dondakaya Rice


1 cup Basmati Rice (cooked with salt)
1 handful Tindora (quartered lengthwise)
1/2 Yellow onion (finely chopped)
1 small Carrot (finely chopped)
1/4tsp Turmeric powder
1/2tsp Garam masala powder
5-6 Curry leaves
3/4tsp Cumin seeds
1/2tsp Mustard seeds
2tsp + 1tsp Oil
How to:
  • Heat 1tsp oil in a skillet, add the tindora along with salt and saute until they turn brown and keep aside.

  • Heat the remaining oil in the same skillet, add mustard seeds, when it splutters, add cumin seeds, followed by carrot.

  • Saute'em for a couple of mins, then add turmeric powder and continue sautéing for 3 mins.

  • Add onions, give it a quick mix and saute until tender along with pinch of salt.

  • Add garam masala powder, curry leaves and saute for a couple of mins.

  • Then add the sautéed tindora, mix well and let cook for a min.

  • Now reduce the flame and toss the cooked rice gently into the skillet and check salt for taste.

  • After a couple of mins, switch off and garnish with chopped cilantro.

Serve hot with onion raita.

Sending this dish to the event 'Festive Rice' hosted by Torviewtoronto. (http://torviewtoronto.blogspot.com/)


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