Tuesday, July 18, 2006
Dondakaya Annam (Tindora Rice)
Rice - 2 cups
Tindora (Dondakaya) - 20 (or more depending on rice quantity/taste)
Onions - 2 small or 1 Big
Jeera – 1 Table Spoon
Ginger Garlic Paste – 1 Table spoon
Bay leaves - 2 in no.
Cinnamon Sticks - 2 in no.
Biryani/Pulav Masala - 1-2 Table spoons
Garam Masala - 1/2 - 1 Table Spoon (Optional)
Salt to Taste
Coriander leaves chopped
Method of Preparation
1. Chop the tindora as you do for Masala curry. (Cut one side without splitting into two, and do the same on the revese side. When you are done, it will be like 4 pieces intact).
2. Take Oil in a kadai and let it heat.
3. Add Bay leaves, Jeera, Cinnamon Sticks, Ginger Garlic paste to the oil and fry for one minute.
4. Add onions to the above and fry for 3 minutes or until they become translucent.
5. Add Tindora, Cover it and cook for about 5 minutes or till they become tender.
6. Add the masala’s and salt at this point.
7. Add Rice and fry for a minute or two.
8. At this point, transfer the contents to the pressure cooker/ rice cooker. Add water according to the rice quantity. (Generally if Basmati: 2 – 2and1/2 cups)
9. Just before rice is done, add the coconut and coriander to the rice and mix it once.
10. Take it in a vessel and serve hot with Raita.
Preparation/Cooking Time: 20-30 minutes (Including 10 minutes)
Category: Main Coarse (Rice Varieties)
Note: Be sure that the Tindora is cooked properly at Step 5. Tindora should be almost done at this step. To make sure the tindora is tender take a stick/spoon and try to cut it at the edge/piece of the tindora, if it cuts easily then this indicates Tindora is cooked otherwise not.