Description
A delicious and flavorful dish made with Ambemohar rice and tendli, perfect for a hearty meal.
Ingredients
Scale
- 1 cup Ambemohar rice (or any other short-grain non-sticky rice)
- 4 tablespoons oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoons ginger-garlic paste
- 1 tablespoon Goda masala
- ½ teaspoon garam masala powder
- 1 cup chopped onions
- 250 grams tendli (ivy gourd) (cut into half vertically)
- 2 cups water
Instructions
- Rinse the rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 30 minutes.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and asafetida and let them crackle for 4-5 seconds.
- Add turmeric powder, Kashmiri red chili powder, and ginger-garlic paste, and fry for 10-12 seconds, stirring continuously.
- Add Goda masala and garam masala and fry for another 10-12 seconds.
- Now add the onions and fry until they turn slightly brown in color (3-4 minutes), stirring frequently.
- Add tendli to the pan and fry for 2-3 minutes.
- Drain the water from the rice and add the rice to the pan.
- Add 2 cups of water and stir gently.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until all the water is absorbed by the rice and the rice is tender.
- Remove the pan from the heat and let it rest for 5 minutes.
- Remove the lid and fluff the rice gently with a fork. Serve hot.
Notes
- This dish can be made gluten-free by omitting asafetida.
- Serve with yogurt or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg