Tondli/Ivy Gourd Rice is my husband’s favorite dish. Tondli or Ivy Gourd is a popular vegetable used in Indian cooking. One can make regular curry with it or add them to rice to make pulav. Ivy gourd has been considered as a therapeutic herb in traditional Thai as well as Ayurvedic medication. The parts utilized in diabetes treatment include the leaves; however the primary usage of ivy gourd is cookery, which is regarded as a veggie. Ivy gourd includes beta-carotene, an important vitamin A precursor from plant sources. Additionally it is regarded as an excellent source of protein and fiber. So yes, it is considered to be one of the nutritious green vegetable.
Tondli/Ivy Gourd Rice is my mom’s quick fix rice recipe. Since while growing up, I didn’t enjoy the curry, she would add to rice and make a spicy pulav for me. Many year later, after my marriage to KR, I got to know that he too loves this combo and asked me to make it for him. I was pleasantly surprised. I tried to remember the recipe my mom made and tried to recreate the same taste. I think I was just about there with it cause I am not her. Anyways, this rice is mildly spiced with Indian seasonings and is a perfect recipe for a weekend brunch. I have made it in basmati rice and whole garam masala to make this even more flavorful.
2 cups of Tondli/Ivy Gourd cut in long strips
1 large onion, chopped
2 large tomatoes, finely chopped
1/2 cup tur dal
2 cups basmati rice
1 bay leaf
4-5 garlic cloves, minced
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp cilantro paste
2 tbsp Homemade Garam Masala
1 tbsp ghee/clarified butter
1/3 cup chopped cilantro
Wash the rice and tur dal well. Cook them both together in 3 cups of water along with bay leaf, cinnamon stick and peppercorns in a rice cooker.
Once done, give it a good mix to separate the grains.
In a pan, add the ghee.
Once it has melted. temper the cumin and mustard seeds. Then fry the garlic and ginger paste.
Add the onions and saute it for a minute or two.
Add the tomatoes and salt. Cook it for another minute till they are done.
It’s time to add the tondli and Homemade Garam Masala. Saute them for 4-5 minutes.
The tondli needs to well cooked and become soft. Now add the cooked rice and dal to it. Mix it all well.
Check salt and add if necessary. Sprinkle cilantro before serving. Serve this Tondli/Ivy Gourd Rice hot with Roasted Garlic & Tomato Raita or Minty Cucumber Raita. This rice is a welcome break to the regular pulav or simple curry. Mixing the vegetable with rice and blending it with strong flavors makes it a winning dish! Vegetarian cooking is so much fun.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!