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

• 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.