Tindora Leaves Chutney with Brown Rice

The health benefits of eatng leafy greens are abundant. Tindora leaves are not commonly used in a kitchen, but can be found in the local vegetable market during the season. The tindora leaves are beneficial in reducing menstrual pain. Check out this recipe and try it at home to enjoy the delicious chutney as an accompaniment to your meal.

Chutney
Ingredients
10 tindora (ivy gourd) leaves
6 almonds, soaked overnight
1 tbsp black sesame seeds
6 cloves of garlic
4 green chillies
1 tbsp mustard oil
Himalayan salt to taste

Method
Clean and wash tindora leaves and remove the stem.
Set aside in cold water.
In a pan, add sesame seeds and roast on low heat for a while.
Once done, remove it and set aside.
Add garlic cloves, green chillies and almonds and roast well till it turns aromatic. Set aside.
Remove tindora leaves from water and leave in a strainer to drain excess water.
In a mixer grinder jar, add tindora leaves, roasted sesame seeds, roasted almonds, garlic cloves, green chillies and salt.
Grind it well it to achieve an ideal chutney texture.
Remove it in a glass bowl and add mustard oil.
Mix well and adjust seasoning as required.

Brown Rice
Ingredients
u00ef 100 g brown rice
u00ef water as required
u00ef salt to taste

Method
Wash and soak the rice in water for 30 minutes.
In a heavy bottom pan, bring the water and salt to a boil over high heat.
Add rice, stir and cook on medium-high heat for 20 to 25 minutes, until cooked.
Drain the rice in strainer, then quickly return to the pot and cover tightly for some time to let the steam finish cooking the rice.
Serve with tindora leaves chutney.