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July 24, 2008

Masala Tendli-Vangi Bhat





I can eat any amount of Brinjal. And I think I can safely say that S can eat any amount of Ivy Gourd(Tendli/Dondekai/Kovakkai/Kundru). Fortunately, it is not as though we dislike what the other adores. And this recipe is a perfect lunchbox item for the two of us. Little treats for both of us, and just one item to make and pack.


I don't even remember where I got this recipe from. I've been making this in summer as it is a nice variation from the usual roti-sabzi routine.


1 cup Basmati Rice, washed and soaked

1/2 cup Brinjal, diced

1/2 cup Ivy Gourd, sliced

1/4 tsp Asafoetida

1/2 tsp Ginger Paste

1/2 tsp Turmeric Powder

1/2 tsp Cumin Seeds

2 Medium Onions, chopped

1 tsp Green Chilli Paste

1 tsp Oil

1 tsp Cumin Coriander Powder

1/2 tsp Pepper

1/4 tsp Clove Powder

Salt to taste


Heat oil in a pressure pan and add the asafotida, ginger paste, turmeric powder and cumin seeds. When the cumin sees crackle, add the onions and green chilli paste and fry for 4-5 minutes. Add the ivy gourd and the brinjal pieces. Drain the rice and add this to the vegetable mixture. Add the cumin coriander powder, pepper and the clove powder along with the salt. Add 2 cups of hot water and pressure cook for 10 minutes or 3 whistles.


Serve with some curd or raita on the side.


This makes for a great Sunday lunch too. Not too much effort, but a great resultant dish. What more can one ask for?

14 comments:

Rajitha said...

i'm with S on this..i can eat tendli everyday...my fav...the rice looks great..actually could make this in my house too...jeeves loves brinjal..so reverse mere ghar mein!!

VEGETABLE PLATTER said...

I too can eat any amount of eggplant everyday .. love this bhaat ..

VEGETABLE PLATTER said...
This comment has been removed by the author.
Laavanya said...

That's a good idea and it looks delicious!

Shreya said...

Awesome combo and great idea to combine with rice.. looks yum!

Shreya said...

Awesome combo and great idea to combine with rice.. looks yum!

bhagyashri said...

This is a new combination, I have never seen tendli & Brinjal together.
I have something waiting for you on my blog.

Sameera.. said...

Wow my husband loves this - however I also add turmeric and peas to it !!!
Tastes yummmy
Rgds,
Sam !

Deepa said...

Tinda and eggplant : interesting combo. I'll have to remember this. I didn't know it was called ivy gourd.--Deepa

Red Chillies said...

We are opposites. I can eat tendli whole day where as DH can eat eggplant all the time. This combination is new.

Btw, Raaga I have added you to my Blog Aggregator at http://foodworld.redchillies.us

hope you don't mind.

Raaga said...

@Rajitha: Good going... we should meet up for dinner when you visit next... we'll have loads to talk about :-)

@VP: Thanks :-) I too love brinjal!

@Laavanya: Thanks :-)

@Shreya: All in one dish :-)

Raaga said...

@Bhagyashri: It was the first time for me too... whenever it was that I had it :-)

@Sam: I can imagine the colour of your dish already!

Raaga said...

@Deepa: Tendli is very different from Tinda. They're both gourds, but they're different vegetables.

@RC: Thanks. Looks like Rajitha and you have a lot in common :-)

Sophie said...

We'd like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, sophiekiblogger@gmail.com, if you're interested. Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/06/06/key-ingredient-cooks-kitchen-recipe-contest/

Thanks :),
Sophie
KI Chief Blogger