One pot dishes are so convenient any time of the day. Being a South Indian most of my dishes revolve around rice, so a lot of one pot dishes I make are with rice. If I have leftover rice, it gets transformed into some kind of one-pot rice dish the next day. I’m sure all South Indians would probably say the same thing. Talking about rice lovers, I had an American co-worker who didn’t like rice at all and I couldn’t even imagine what it would be like without eating rice.
Today’s rice dish is a new combination for me. I’ve never made a rice dish with bittergourd before. I saw the recipe on a Telugu Cooking show and the combination of bittergourd, sesame seeds and rice sounded very interesting. I was pleasantly pleased how good the dish turned out to be and was even more happy when the husband really really liked it.
- 2 cups Rice - cooked (I used basmati, but any cooked rice that is not mushy will work here)
- ¼ cup Sesame seeds
- 2 chilies Dry red
- - 3 cloves Garlic
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 8 ~ 10 Curry leaves
- 3 chilies Green - slit
- to taste Salt
- Boil or microwave kakarakaya along with salt and 2tbsp yogurt until tender. Squeeze out the water and set aside until ready to use.
- Dry roast sesame seeds and dry red chilies until lightly golden. Turn off the heat and add garlic cloves. Let the mixture cool a little bit and then grind into a powder along with some salt.
- Heat 2tbsp oil in a pan; add mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves and boiled bittergourd and cook until bittergourd starts to turn lightly browned around the edges.
- Add the cooked rice, ground sesame powder and salt. Mix well and cook for 2 minutes. Serve hot.