|1/2 cup Quinoa|
|1/2 cup Ivy gourd/ Kovakkai/ Tondli|
|1 tbsp Ghee|
|1 tsp Cumin seeds|
|1/2 tsp Garam masala|
|1/2 tsp Goda masala|
|1" piece Cinnamon|
|1 tsp Chilli powder|
|1 tbsp Fresh grated coconut|
|1 tbsp Coriander leaves|
Many ask me if I have any new resolutions for the new year. The answer is negative. I just want to continue what I have started 2 years back. We started a journey to loose the excess weight and lead a healthy life. I am hoping that I am successful in that this year too. We started consciously not buying things which are not necessary for us so that we don’t discard things unnecessarily. This way I can do my bit of saving our mother earth. Let us all learn to recycle more. If we are not able to give better earth to our next generations, we can at the least save what is with us now. This weight loss program demanded us to switch to low calorie and high protein, We substituted quinoa for white rice. So from then on My trials with quinoa started with quinoa tondli bhaat.
Tondli bhaat is a rice dish from the state of Maharastra. Yes, you are right. In recent times I have been trying out a lot of Maharashtrian recipes. This spicy rice preparation mainly uses tondli/tendli or ivy gourd. Generally, I make dry subzi with ivy gourd and this recipe was a nice addition to the existing recipes. This recipe is inspired by tondli bhaat that Radha had posted using rice instead of quinoa. The recipe looked doable with quinoa and I cooked this quinoa tondli bhaat.
Clean and wash the quinoa. Soak it for 15 minutes
In a pressure pan, add the ghee and then add the whole spices and saute for 1 minute in low flame
Now add the sliced ivy gourd and turmeric powder and saute for 3-4 minutes
Add the chilli powder, garam masala and goda masala and saute for 1 minute
Now add the drained quinoa and 1 cup water with the necessary salt. Close the lid, put the weight and cook on medium flame for 3 whistles. Switch off the fire
Let the pressure settle completely. Then take a fork and fluff it up. Sprinkle fresh coconut and coriander and serve warm with raita of your choice
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