Tindora Masale Bhaath – Ivygourd Masala Rice

Tindora Masale Bhaath – Ivygourd Masala Rice

Kovaikkai Masale Bath:>

Tindora Masale Bath. Dondakkai Bath. Kovaikkai Saadham. Gherkins Spice Rice.


To Be Toasted Each Separately And Powdered Togather:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Black Sesame seeds 2 spoons

For Rice:

Long Grained Rice/Basmathi 1 cup
Ghee few spoons

For Pan-Frying:

Gherkins/dhondakkai/kovaikkai/tindora 1/4 kilo
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon/ lemon juice few spoons(i used lemon)
Ghee few spoons.

For Sesonning:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Dry redchilies 3.


In a pressure cooker, cook rice along with salt and few spoons of ghee. When it is done…spread the rice in a wide tray. Fluff the rice with fork. Allow this to cool down to room temperature.

In a wide, heavy bottomed skillet, heat oil. Stir-in sliced tindora…add salt, turmeric and lemon juice. Fry them till they are tender.

Now add powderd spices too. Let them get fried well. When the raw smell of the spices is gone and oil shows up on sides, remove from heat.

Now mix this spicy tindora with rice. Let the rice get well coated with spice-blend.

In a separate pan, heat ghee. Add sesonning ingredeients one by one. Wait till they pop and splutter.

Now run this sesonning over the rice. Mix them once again thoroughly. Using hands could be a good choice.

Serve warm as a main dish for lunch. Enjoy!


2 Responses so far.

  1. Pari Gandhi says:

    i remember that u made a lot of this and packed for dad’s lunch… but he did not carry this.. so i had to eat them to finish it

  2. Malar Gandhi says:

    Yeah…..I know! But you finished it!:)

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