Tendli/Kundru/ ivy gourd pulao ( kundru bhaat)

Kundru pulav (ivy gourd)

Kundru pulav(Kundru bhaat) getting ready in pan for lunch. It requires a very few ingredients and 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

1 1/2 Basmathi rice  (wash and keep aside for half an hour)

10 Ivy gourd(Kundru)  slit into thin slice

2 Potatoes peel and slit into thin slices

1 Onion thinly sliced

1 Tomato

A few cauliflower florets

2 Green chilies cut into halves

A small piece ginger cut into thin slices.

2 tablespoons Ghee

1/2 teaspoon of jeera powder 

1/2 teaspoon of coriander powder

1/2 teaspoon of red chilli powder 

1/2 teaspoon turmeric powder 

1/2 teaspoon garam masala 

Salt as required

1 inch long cinnamon stick

Saunf a little

A teaspoon of chopped coriander leaves for garnish.

Method 

*In a thick bottomed pan pour ghee add cinnamon stick, saunf, onion, ginger and sauté, add potato cook for a few minutes.

*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 3 cups of water. Add salt and mix gently. 

*Close lid and cook in medium flame. 

*Let it cook till rice becomes long and bend. One whistle in pressure pan.

*Garnish with chopped coriander leaves.

*Serve hot with raitha or mirchi ka salan. 

*This rice preparation is best suited for lunch box and when you have guests at home.

Notes

Variation

Add a few pieces of mango during season for the tanginess.