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Sambhariya Tindora no Bhaat or Stuffed Ivy Gourd Pulao

Ivy gourds can be delicious when they are picked tender and prepped well. This pulao uses Doodh Malai rice, but this can be made with any non-sticky rice that holds its shape well on cooking. Long grained aromatic rice is preferred, but short-grains can add their own delight. Leftover rice with all their retrograded starches to make your gut happy are also excellent choices.
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Ingredients
  

  • 2 cups raw aromatic long-grained rice
  • 2 medium sized onions, finely chopped
  • 250 grams Ivy gourd/tindora
  • 1/2 cup finely chopped coriander
  • 4-5 tablespoon ghee
  • 2-3 tablespoon tamarind

For masala paste

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon sesame seeds
  • 1 inch cinnamon stick
  • 8 peppercorns
  • 3 cloves
  • 4 Kashmiri/Byadagi red chillis
  • 6 curry leaves
  • 1 cup shredded fresh coconut
  • Salt to taste

Instructions
 

  • Rinse the rice until water runs clear and soak it for 30 minutes.
  • Drain the rice. Heat 1 tablespoons ghee in a large kadai, add the rice and lightly toast them for 5 – 7 minutes. Keep aside.
  • Soak tamarind in ¼ cup water for 30 minutes, squeeze to extract the pulp and discard the remains.
  • To prepare the ivy gourds for stuffing, wash and wipe them dry. Trim the top and bottom of the gourds and slit them lengthwise but not all the way, take care not to split from the bottom.
  • To prepare the stuffing masala, lightly roast the coriander and cumin seeds, curry leaves and red chillis. Mix them with rest of the ingredients listed under the masala paste section and prepare the stuffing masala by grinding the ingredients listed under the masala paste section
  • Divide the ground masala paste in two, mix in tamarind extract to one part and stuff the prepared gourds with that masala.
  • Heat a tablespoon of ghee in a kadai, add the stuffed ivy gourds, cover and cook them till knife tender.
  • In a heavy bottom kadai, heat 2 tablespoons ghee, add the chopped onions and saute till pale pink in colour.
  • Add the toasted rice, 3 cups of warm water, salt and the remaining masala. Cover and cook till the water is absorbed.
  • When the rice is almost done, spread the cooked gourds over it and gently combine them with the rice.
  • Just before serving add the finely chopped coriander.
  • Serve hot with kadhi.