Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice
by Tarla Dalal
- हिन्दी में पढ़ें (Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice in Hindi)
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tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with amazing 33 images.
tendli bhaat recipe is a real spicy preparation of rice and tendi, which totally masks the sober nature of tendli transforming it into an exciting ingredient that will be loved by all. Maharashtrian tendli bhaat is a treat to the taste buds, which is derived from Maharashtra and falls under the category of their comfort foods.
ivy gourd rice is easy and quick to make. All you need to do is dump all the ingredients together and ivy gourd rice is ready! Every Maharashtrian household has their own style and method of making it and this is our version to it. Tendli stands for ivy gourd and bhaat stands for rice. Tendli and rice combination turns even heavenly when we add the prepare Maharashtrian masala to it.
This Tendli Bhaat actually has a double dose of spices! Not only is the rice cooked with sautéed spices, but it is also seasoned with an aromatic spice powder. The spice powder is quite special, because the regular spices like cinnamon and cloves are further enhanced by unique additions like sesame, caraway and coconut.
You can make ivy gourd rice for special occasions or also use it as a tiffin treat. It is a satisfying one-pot meal. Preparation for Tendli bhaat doesn’t make time nor does cooking. This is on my lunch box tiffin recipe atleast once a week. Also, I have a Maharashtrian friend who makes it as a gudi padwa recipe along with sol kadhi.
Adding half the spice powder when cooking the rice and tendli, and adding the remaining at the end, improves the aroma and flavour of the Maharashtrian tendli bhaat wonderfully. You could try the same tendli bhaat with other veggies, but tendli offers a special, crisp texture that is difficult to match!
Enjoy this Maharashtrian delicacy with curds and your favourite Aachar by the side.
Learn to make tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with detailed step by step recipe photos and video below.
- To make tendli bhaat, heat the ghee in a deep non-stick pan add the mustard seeds, when the seeds crackle, add the cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafetida and sauté on a medium flame for a few seconds.
- Add the tendli and rice and sauté on a medium flame for 2 minutes.
- Add the turmeric powder, chilli powder, half the spice powder and salt, mix well and sauté on a medium flame for another 2 minutes.
- Add 2 cups of hot water, mix well and cover with a lid and cook on medium flame for 7 to 8 minutes, while stirring occasionally.
- Add the coconut and the remaining half of the spice powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve the tendli bhaathot garnished with coconut and coriander.
Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice recipe with step by step photos
If you like tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | given below is the list to similar recipes :
To prepare a spice powder for tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | in a mixer jar add 2 cloves.
Add a small stick of cinnamon.
Add coriander seeds.
Add cumin seeds.
Add caraway seeds.
Add grated dry coconut. If you do not have dry coconut on hand, make use of desiccated coconut.
Add sesame seeds for a nutty flavour.
Ground into a spice powder without using any water.
To prepare tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | pick, clean and wash around 1 cup of rice thoroughly. In case it’s not available, make use of any short-grained rice.
Soak in enough water for at least 10 minutes. Cover with a lid and keep aside.
Drain the rice with the help of a strainer and keep aside.
Heat the ghee in a deep non-stick pan. You can also prepare the Maharashtrian tondli bhaat in a pressure cooker.
Once the ghee is hot, add the mustard seeds.
When the seeds crackle, add the cumin seeds.
Add cardamoms and cinnamon.
Furthermore, add cloves and fenugreek seeds.
Add green chillies. Adjust the quantity as per your spice preference.
Add curry leaves.
Mix well and sauté on a medium flame for a few seconds.
Add the tendli. Tendli/tindora is a good source of Vitamin C along with Vitamin A, Vitamin B1, Vitamin B2. Apart from using ivy gourd in preparing sabzis, this is an amazing way to enjoy those tiny fresh, green tindlis. Before slicing the tendli, wash them nicely give a nice rub to each piece so that the dirt is removed. Pat dry them with a clean kitchen towel. Chop off the top and the bottom ends and discard.
Mix gently and sauté on a medium flame for 2 minutes.
Add the turmeric powder.
Add chilli powder.
Add half the prepared spice powder. If in rush and do not wish to prepare this spice powder then make use of garam masala or goda masala.
Add salt, mix well so that the masala coats nicely to rice grains and sauté on a medium flame for another 2 minutes.
Add 2 cups of hot water. I generally follow the ratio of 1:2 i.e 1 cup of rice and 2 cups of water. Though different variety of rice requires different cooking time and water quantity. Do refer the instructions on the package before using.
Mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Add the coconut.
Add the remaining half of the spice powder.
Mix well and cook on a medium flame for 1 minute, while stirring occasionally. tendli bhaat | Maharashtrian tendli bhaat | ivy gourd rice | is ready to serve. To give it an added crunch, toss in some ghee roasted cashew nuts, raisins or peanuts.
Serve Tendli Masale Bhaat hot garnished with coconut and coriander. Topping up with a dollop of ghee elevates the flavor of Tendli Masale Bhaat recipe. This being a no onion no garlic recipe, Maharashtrian Tendli bhaat is generally made during gatherings or special occasions and served along with solkadhi, aam panna or taak.
Nutrient values (Abbrv) per serving
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