Tindora Vaangi Bhaat

No. of servings:  4
Preparation Time:  10 mins	Cook Time:  25 mins

Tindora is an understated and versatile vegetable that can be used in a variety of ways!  This quick and delectable rice dish is a combination of flavors and textures as tindora brings its own unique texture to it.  Great for larger gatherings too as it can be made and kept ready.

Ingredients:

• Chopped tindora - 2 cups
• Rice - 2 cups 
• Water - 4 cups
• Tamarind paste - 1.5 tsp
• Jaggery (or) brown sugar - 0.5 tsp
• Vaangi bhaat masaala/powder - 3 tsp
• Urad daal, channa daal powder (roasted and powdered) - 1 tsp
• Mustard seeds - 0.5 tsp
• Cumin seeds - 0.5 tsp
• Urad daal, Channa daal - 1 tsp each
• Curry leaves - 2 stalks (optional)
• Lemon zest and juice - 1 large
• Salt
• Coriander leaves - 1 fistful
• Grated coconut (dry or fresh)

Method:

• Wash and set the rice to cook, with enough salt and a few drops of oil ('Pressure' mode for 3 mins. in IP)
• Chop the tindora into desired size pieces 
• Heat sufficient oil in a pan and season with mustard seeds, cumin, urad daal, channa daal and curry leaves ('Saute' mode in IP)
• Scoop this away into a cup
• Add a little more oil and in it, saute the chopped tindora
• When they start to change color (about 4-5 minutes), add tamarind, salt and jaggery
• After the tindora softens adequately, add half of the vaangi bhaat powder, mix well and turn off the heat
• Spread the rice in a wide bowl and let it cool down a little bit (10 mins).  Be sure to give this time or the rice will become a mushy lump 
• On the rice, sprinkle the urad daal, channa daal powder and the remaining vaangi bhaat powder
• Mix these powders with the rice first
• Add the tindora mixture, mustard seed seasoning, grated coconut and lemon zest and juice (if using) 
• Mix with a gentle hand to avoid lumpy rice
• Garnish with coriander leaves and serve

Tips and Tricks:

• Adding salt and oil to the rice keeps the rice grains separate and not become sticky
• Just a little hint of jaggery or brown sugar is sufficient to balance out the flavors.  It is advised to always use a little jaggery alongside tamarind for bone health
• Keeping the seasoning of daals separately and adding to the rice keeps the crunch of the roasted daals
• Mixing half of the powders to the rice gives the dish an extra kick as each grain of rice will be coated with the flavors

Pictures: 

Final Outcome: