Khatti Dal, Jeera Rice and Tindora Fry

Ingredients

• 1.5 cup Basmati Rice (Long-grain is preferred)
• 3 cup Water (For cooking the rice)
• 2 tbsp Ghee (Can be substituted with a neutral oil)
• 1.5 tsp Cumin Seeds (Also known as Jeera)
• 1 Bay Leaf (Medium-sized)
• 1 inch Cinnamon Stick
• 3 Cloves
• 2 Green Cardamom Pods (Lightly crushed to release flavor)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
   • Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
   • After soaking, drain the rice completely using the sieve and set it aside.
2. 2

   Temper the Spices (Tadka)

   • Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
   • Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
   • Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3. 3

   Sauté and Cook the Rice

   • Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
   • Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.

Ingredients

• 500 g Tindora (Also known as Ivy Gourd or Kovakkai)
• 3 tbsp Vegetable Oil (Or any neutral cooking oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Cumin Seeds
• 2 pcs Dried Red Chili (Broken in half)
• 10 pcs Curry Leaves (Fresh)
• 0.25 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Or to taste)
• 2 tbsp Fresh Grated Coconut (Optional garnish)

Instructions

1. 1

   Preparation: Wash the tindora thoroughly under running water. Pat them dry. Trim both ends and slice each one lengthwise into four long, thin pieces. Finely chop the onion and set aside.

2. 2

   Tempering (Tadka): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.

3. 3

   Sauté Aromatics: Add the urad dal, cumin seeds, broken dried red chilies, and curry leaves to the pan. Sauté for about 45-60 seconds until the urad dal turns light golden and the mixture is fragrant. Be careful not to burn the dal. Stir in the hing.

4. 4

   Cook Onions: Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.

5. 5

   Cook the Tindora: Add the sliced tindora, salt, and turmeric powder. Mix everything well to ensure the tindora is evenly coated. Cover the pan and cook on a medium-low flame for 12-15 minutes, stirring every 3-4 minutes to prevent sticking. Cook until the tindora is tender.

6. 6

   Roast and Finish: Uncover the pan. Add the red chili powder and coriander powder. Mix gently to combine. Increase the flame to medium and continue to cook uncovered for another 5-7 minutes, stirring occasionally, until the tindora is well-roasted and slightly crisp at the edges.

7. 7