Ready to Eat- Ridge Gourd Rice

Ready to Eat- Ridge Gourd Rice

After a hectic day I did not feel like making Chappatis and a side dish to go with them. The easy alternative was to make rice. I saw a lone Ridge gourd in my refrigerator and decided to use it with the rice.
I must admit they were not out of the world but were quick to prepare and different from the usual “Pulao” that we have.

Ingredients:
• 1 cup Basmati rice
• 2 cups water
• 1 cup shredded ridge gourd (with skin)
• 1 tablespoon of oil
• 1 teaspoon of butter (adds taste)
• 1/2 teaspoon cumin seed (jeera)
• 1/2 teaspoon black mustard seed (rai)
• 1 Big Onion
• Garlic Paste (3/4 cloves)
• 2-3 red peppers whole
• 2 Bay leaves (tej patta)
• Salt to taste
• Small piece of cinnamon stick about 1/2 inch (dal chini)
• 1 teaspoon of lemon juice

Method:
Over Medium heat, take a saucepan, add oil and butter to it. Test the heat by adding one cumin seed to oil; if the cumin cracks the oil is ready. Add mustard seeds, once the mustard seeds crackle, add bay leaves, cinnamon stick and whole red chilli. Now add the onion and garlic paste. Fry them while stirring continuously till the oil separates from the masala. Add rice and stir fry for a couple of minutes. Now add the shredded Ridge gourd, lemon juice, salt and water. Let this come to a boil. Cover with a lid and let this cook for 10 to 15 minutes until the rice is soft and water has evaporated.
Enjoy your meal with curd/pickle. You can replace Ridge gourd with spinach too.

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