Tindoora Methi baath: (One Pot meal)
This recipe is inspired by maharastrian masala baath, which is a fairly simple preparation, relying on roasted spices for flavour.
Making rice out of vegetables is a healthy way to sneak more nutrients into meals for you and your family. You might be surprised — not only does this rice taste just like the real thing, it’s quicker and easier to make than regular rice.
Health benefits of Tindoora/Ivy gourd:
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 also an excellent source of protein and fiber.
Yields: 2 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Waiting time: 20-30 minutes (soaking time of rice)
- Brown rice-1cup
- Sliced tindoora/ivy gourd-1cup
- Chopped fresh methi/fenugreek leaves-1bunch
- Chopped onion-1medium
- Salt- to taste
- Desiccated coconut-3tbsp
- Red chillies-2-3
- Pepper corns-4-6
- Coriander seeds-2tsp
- Cumin seeds-1tsp
- Bay leaf-1
- Roasted cashew/peanuts
- Chopped fresh coriander/cilantro- a handful
- Wash and soak the rice for 20-30 minutes.
- After soaking time drain and set aside.
- In a pan dry roast- cumin seeds, coriander seeds, cloves, red chillies, pepper corns, bay leaf until fragrant. Turn off the flame and add coconut to the pan.
- Let it cool and bit. Place the roasted mixture to the grinder/blender and grind into a powder. Keep aside.
For the baath:
- In a thick bottomed pan/cooker heat oil and add onion saute for few minutes/until translucent.
- Add the sliced tindoora mix and saute for 4-5 minutes.
- Add soaked and drained rice and fry for a minute.
- Now add methi leaves, 2 cups of water, salt, ground masala powder and bring the water to boil.
- Then close the lid and cook on a medium low flame until the rice is cooked and fluffy. (about 12-15 minutes)
- Once cooked turn off the flame and mix gently.
- Garnish with roasted cashews/peanuts, fresh coriander
- Serve with raita/yogurt.
- Feel free to add extra vegetables if desired.
- Spices can be personalised as per the taste.
- Desiccated coconut can be replaced with dry coconut/fresh coconut- just make sure to roast the fresh coconut before adding to spice mix.