Kundru pulav(Kundru bhath) getting ready in pan for lunch. It requires a very few ingredients and only a few vegetables like potato, tomato, onion, green chili and star of the show kundru(ivy gourd) and little Jeera, coriander, red chilli, garam masala, cinnamon stick, saunf, salt and turmeric powder. It hardly takes 30 minutes to make this delicious lunch or dinner dish. Kundru pulav or kundru bhath is one of the best loved rice preparation. It's best made in thick bottomed pan.
Ingredients
Basmathi rice 2 cup (wash and keep aside for half an hour)
Ivy gourd(Kundru) 10 slit into thin slice
Potato two peel and slit into thin slices
Onion one thinly sliced
Tomato one
Green chilies two cut into halves
Ginger a small piece cut into thin slices.
Ghee two teaspoon
Jeera powder 1 tsp
Coriander powder 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Salt as required
Cinnamon stick one small piece
Saunf a little
Method of preparation
In a thick bottomed pan pour oil or ghee add cinnamon stick, saunf, onion, ginger and sauté, add potato cook for a few minutes now add ivy gourd and allow it to get roasted. When potato and kundru turn mild golden brown add turmeric, Jeera, coriander and red chilli powder. Mix well add basmathi rice and evenly coat vegetables and dry masala. Let it absorb all masalas. Add tomato and water 3 1/2 cups. Add salt and mix gently. Close lid and cook in medium flame. Let it cook till rice becomes long and bend. Finally add ghee and mix well. Serve hot with raitha or mirchi ka salan. This rice preparation is best suited for lunch box and when you have guests at home.
Ingredients
Basmathi rice 2 cup (wash and keep aside for half an hour)
Ivy gourd(Kundru) 10 slit into thin slice
Potato two peel and slit into thin slices
Onion one thinly sliced
Tomato one
Green chilies two cut into halves
Ginger a small piece cut into thin slices.
Ghee two teaspoon
Jeera powder 1 tsp
Coriander powder 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Salt as required
Cinnamon stick one small piece
Saunf a little
Method of preparation
In a thick bottomed pan pour oil or ghee add cinnamon stick, saunf, onion, ginger and sauté, add potato cook for a few minutes now add ivy gourd and allow it to get roasted. When potato and kundru turn mild golden brown add turmeric, Jeera, coriander and red chilli powder. Mix well add basmathi rice and evenly coat vegetables and dry masala. Let it absorb all masalas. Add tomato and water 3 1/2 cups. Add salt and mix gently. Close lid and cook in medium flame. Let it cook till rice becomes long and bend. Finally add ghee and mix well. Serve hot with raitha or mirchi ka salan. This rice preparation is best suited for lunch box and when you have guests at home.
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