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International flavored rice recipes
Recipe 📖
It’s a Maharashtrian delicacy and nearly every household has its own way of making this lip-smacking ivy gourd rice recipe. Traditionally, this tendli recipe is Satvik which means that it’s made with no onion or garlic. But over time there have been many variations in which they are added. It is part of the pumpkin family. In fact, Ivy gourd has been considered a therapeutic herb in traditional Thai as well as Ayurvedic medication. Tendli includes beta-carotene, an essential vitamin A precursor from plant sources. Additionally, it is also regarded as an excellent source of protein and fiber. Tondli also has laxative properties and cleans the bowel moments of the body. So yes, it is considered to be one of the nutritious green vegetables. We, Indians use ivy gourd a lot in our day-to-day cooking and create simple and easy recipes like Shahi Tendli and Lasooni Tendli with it. They are also used to make pickles.
This flavored rice recipe is mildly spiced with Indian seasonings It’s aromatic, spicy, and deliciousVegan and gluten-freeIt’s a one-pot mealGreat way to use leftover cooked riceSimple, quick, and easy tendli/ivy gourd recipe
They need to be thoroughly washed and patted dry. Then you need to chop and discard the two ends of it. No need to peel it. You can either slice them in rounds or cut them lengthwise. You can easily find them in any Indian grocery store with fresh produce. You can also get the frozen ones that are precut. Other veggies - onions and tomatoes are two of the basic veggies you will need in this recipe. Spices and herbs - ginger paste, garlic paste, mustard seeds, cumin seeds, cloves, cinnamon, peppercorn, bay leaf, garam masala, and cilantro are what you will need. Rice - You can use any leftover cooked rice. Just ensure the grains are separate and not sticky. If cooking from scratch, use any rice variety except the sticky kind. I have used Basmati rice in this recipe. You can also use Sona Masoori or Surti Kolam rice. Jasmine rice will not work here. Maharashtrians use short grain rice such as Ambe Mohar. Goda masala - This is a special spice blend used in Marathi cuisine. It is different from garam masala because of the spices used. It has a nutty, sweet, and mildly spicy flavor.
A dollop of ghee on top goes a long way. Sol kadhi, a Kokum Beverage is a popular accompaniment with this rice.
Traditionally, this Ivy Gourd rice is served at weddings, and on special/festive occasions. Instead of serving it with regular chaas, enjoy a Masala chaas Popsicle after the meal.
You can make this recipe using other vegetables like eggplants (Vangi Bhaat), potatoes, jackfruit, cauliflower, parwal, etc.
If you are making it for vrat or want to make it satvik, skip adding onion and garlic.
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