Tindora | kovakkai 10 Potato 1 (optional) Basmati rice 1/2 cup Dry coconut(koparai) 3 tblsp Red chili 1 Dhaniya |coriander seeds 2 tsp Cumin seeds |jeeragam 1 tsp Bay leaf 1 Cloves |krambu 2 Turmeric powder 1/4 tsp Garam masala | Goda masala a pinch Cashew nuts 4-5 Coriander leaves for garnish Salt to taste Oil 1 tblsp Ghee 1 tsp Fresh coconut 1 tsp
Wash the rice and soak this in 1 and 1/4 cup of water. Cut the kovakkai|tindora lengthwise. If using potatoes peel the skin and cut them too in the same size. Dry roast the coriander seeds, dry coconut, red chilli till golden brown. Add the cumin seeds and switch off the flame. Grind this into a smooth paste by adding little water.
In a pressure cooker add oil and add the bay leaf and cloves. Add in the ground paste and saute in a low flame for few minutes. Add the cut tindora and potato(if using) and mix evenly.
Add in the rice and water to this and add salt. Add the goda masala. (if adding) Cover the pressure cooker and let it be in medium low flame. After 1 whistle put it in a very low flame for 10 minutes and switch off the flame.
roast the cashew nuts in ghee and add it to the rice. Garnish with coriander leaves and freshly grated coconut.
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