I like Tindora/ Kovakkai (Ivy gourd), so wanted to try this rice for long time. I buy it rarely as no one likes it at home. So far I have made kovakkai stir fry only twice. This time also I wanted to make stir fry only for me but saw this interesting recipe in Facebook page of Bhairavi naturals. Since I wanted to make use of the kodo millet I have got, I tried this with kodo millet. You can make the same with regular rice too as I have given in the below picture, but thought using this organic millets are healthier option, so made with varagu (Kodo millet). It is similar to vaangi bhat, but this masala powder was bit different from what I have, so happily tried this variation. It turned out so flavorful and tasty.
ivy-gourd-rice

Tindora rice recipe

Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook time: 25 mins | Serves: 4

Ingredients

Ivy gourd (Kovakkai/ Tindora) – 15

Kodo millet or regular rice – 1 cup

Lemon juice – 2 tsp

Coriander leaves, chopped – 2 tblsp

Sesame oil – 2 tblsp

Salt – As needed

To roast & powder

Oil – 1 tsp

Red chillies – 6

Channa dal – 1 tblsp

Urad dal – 1 tsp

Coriander seeds – 1 tsp

Black Pepper – 1 tsp

Sesame seeds – 1 tsp

Grated coconut – 2 tblsp

To temper

Oil – 2 tsp

Mustard – 1 tsp

Jeera – 2 tsp

Curry leaves – 1 sprig

Method

Pressure cook rice / millet with 1 & 1/2 cups of water. If rice soak for 30 mins prior cooking. Pressure cook for 3 whistles in medium flame. Cool down with sesame oil, little salt sprinkled over.

Heat a kadai with oil and first roast the items given under ‘To roast & powder’ . Add coconut lastly after all the other ingredients gets roasted.

Cool down to powder it.

Slit cut each tindora into 4 strips. Temper the items given under ‘To temper’ table. Add tindora, little salt, turmeric and fry in low flame for 5 minutes or until it starts turning golden here and there.