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Tindoora Methi baath: (One Pot meal)

Tindora rice1

About:

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)

Ingredients:

  • Brown rice-1cup
  • Sliced tindoora/ivy gourd-1cup
  • Chopped fresh methi/fenugreek leaves-1bunch
  • Chopped onion-1medium
  • Salt- to taste
  • Oil-2tsp

For Masala:

  • Desiccated coconut-3tbsp
  • Red chillies-2-3
  • Pepper corns-4-6
  • Coriander seeds-2tsp
  • Cumin seeds-1tsp
  • Bay leaf-1
  • Cloves-3

For garnishing:

  • Roasted cashew/peanuts
  • Chopped fresh coriander/cilantro- a handful

Procedure:

Preparation step:

  • Wash and soak the rice for 20-30 minutes.
  • After soaking time drain and set aside.

For Masala:

  • 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

Tindora rice2

  • Serve with raita/yogurt.

Note:

  • 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.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on April 27, 2015, in Indian, Main dish. Bookmark the permalink. 17 Comments.

  1. This sounds delicious and healthy! It would be a great dish to hide a couple veggies too.

    Liked by 1 person

  2. I do like the strong flavour and aroma of fresh methi

    Liked by 1 person

  3. Looks awesome Chitra!!

    Liked by 1 person

  4. Easy and delicious one pot meal C:-)

    Like

  5. Genius as always ❤

    Liked by 1 person

  6. i love this version of bhaath, where you add vegetables like tindora, eggplant or broadbeans… along with chopped fresh methi. The rice comes out aromatic n soft n delicious!

    Like

  7. Reblogged this on poroshanko and commented:
    Yummy!!!! Yummy!!!! Yummy!!!! Yummy!!!! Yummy!!!! What esle can I say.

    Like

  1. Pingback: Potato in coriander sauce | Chitra's Healthy Kitchen

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