Tendli Bhaat ( Jain Recipe)
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 18085 times
Ripe green tendlis, long grains of rice and aromatic spices cooked to perfection in a maharashtrian style. This dish is almost sure to leave the diners asking for more!
- Wash and soak the rice for about 10 minutes. Drain and keep aside.
- Heat the oil in a pan and add the mustard seeds. When they crackle, add the cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafoetida.
- Add the tendli and rice and saute for a few minutes.
- Add the turmeric powder, chilli powder, half the spice powder and salt and mix well. Saute for a another 2 minutes.
- Add 3 cups of hot water and cook on slow flame till the rice is tender.
- Add ¼ cup grated coconut and the remaining half of the spice powder. Cover and cook for about 2 minutes on a very slow flame.
- Serve hot, garnished with the coconut, coriander and the fried cashewnuts.
Nutrient values per serving
|Vitamin A||44.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||2.2 mg|
|Vitamin C||11.9 mg|
|Folic Acid||10.1 mcg|
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