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Saturday, January 23, 2016

Thondekayi(Thindora) Bath

1 KG of Indian Ivy Gourd / Thondekayi / Thindora
1.75 - 2 cups of White Rice(Preferred: Basmathi or Sonamasuri)
1 tsp Mustard seeds
1 tsp Black Gram seeds
1 tsp Bengal Gram seeds
2 tsp broken Cashew nuts
Large Grape sized Jaggary
Small lemon sized Tamarind
Pinch of Turmeric powder
Salt to taste
2 strands of Curry leaves
4-5 tsp Oil
1-2 tsp Ghee

Ingredients for Masala:
5 - 6 Red Chillies
1 tsp Mustard seeds
2 tsp Black Gram seeds
4 tsp Bengal Gram seeds / Kadle Bele
1/2 tsp Fenugreek seeds / Menthe
1 tsp Cumin seeds / Jeerige
4 Cloves
3/4 - 1 inch sized Cinnamon / Chekke / Dalchini
1/4 cup grated Coconut
1 tsp Oil

Recipe for Masala/Powder:

Put red chillies, black gram seeds, mustard seeds, bengal gram seeds, cumin seeds, fenugreek seeds, cloves, cinnamon and 1 tsp oil in a pan. Fry them in medium flame until they give nice aroma. Add grated coconut and fry them together in medium/low flame for about 3-4 mins until it turns light golden in colour.

Put fried masala and coconut in a mixer and grind them together without adding any water as shown in the picture below. This can be stored in an airtight container.

Wash the rice in water for about 2-3 times, cook it by adding sufficient amount of water and keep it aside.
Remove the edges of ivy gourd and chop them into medium sized long pieces as shown in the picture below.

Put tamarind and little amount of water in a bowl. Squeeze it properly and keep it aside.
Put mustard seeds, broken cashew nuts, black gram seeds, bengal gram seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves, turmeric powder, chopped ivy gourd and fry them for about 3-4 mins. Add tamarind water, jaggary, salt, required amount of water and cook them well by covering the lid.

Once the water content is almost dried, add the ground masala and mix them well. Keep this in low flame for about 2-3 mins. 

Add rice, ghee and mix well. Keep the rice in low flame for about 2-3 mins.

Serve hot along with any Raita.