Goan Dal, Goan Red Rice and Tendli Bhaji

Ingredients

• 1.5 cup Goan Red Rice (Also known as Ukda Tandul)
• 4.5 cup Water (For cooking the rice)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
   • Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
   • Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2. 2

   Boil the Rice (5-7 minutes)

   • Drain the soaking water from the rice.
   • Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
   • Place the pot on the stove over high heat and bring the water to a rolling boil.
3. 3

   Simmer Until Tender (25-30 minutes)

   • Once the water is boiling, reduce the heat to the lowest possible setting.
   • Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
   • Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4. 4

   Rest and Fluff (10 minutes)

   • Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
   • After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
   • Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.

Ingredients

• 500 g Tendli (Washed, ends trimmed, and sliced lengthwise into quarters)
• 2 tbsp Vegetable Oil
• 1 tsp Rai
• 1 tsp Jeera
• 0.25 tsp Hing
• 10 leaves Curry Leaves
• 0.5 tsp Haldi Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Goda Masala (Authentic Maharashtrian spice blend)
• 1 tsp Salt (Or to taste)
• 1 tsp Jaggery (Grated or powdered)
• 3 tbsp Fresh Coconut (Grated)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)
• 4 tbsp Water (For cooking, as needed)

Instructions

1. 1

   Prep the Ivy Gourd: Wash the tendli thoroughly under running water. Pat them dry. Trim both ends and slice each tendli lengthwise into four long, uniform pieces. Set aside.

2. 2

   Prepare the Tempering (Tadka): Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the rai (mustard seeds) and let them splutter completely, which should take about 30 seconds. Then, add the jeera (cumin seeds), hing (asafoetida), and curry leaves. Sauté for another 30 seconds until the cumin sizzles and the curry leaves turn crisp.

3. 3

   Sauté the Tendli: Add the sliced tendli to the pan along with the haldi powder. Mix everything well to ensure the tendli is evenly coated with the oil and spices. Sauté for 3-4 minutes, stirring occasionally.

4. 4

   Cook the Bhaji: Sprinkle the red chili powder, goda masala, and salt over the tendli. Give it a good mix. Add about 3-4 tablespoons of water, cover the pan with a lid, and reduce the heat to low. Let it cook for 12-15 minutes, stirring every few minutes to prevent sticking. The tendli is cooked when it's tender but still has a slight bite.

5. 5

   Add Finishing Touches: Once the tendli is cooked, add the grated jaggery and fresh grated coconut. Mix gently and cook for another 2 minutes, uncovered, until the jaggery melts and the coconut is well combined with the vegetable.

6. 6

   Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve the Tendli Bhaji hot with phulkas, chapatis, or as a side dish with dal and steamed rice.