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Tendli Bhaat (Ivy Gourd Rice)

 Published 2021-Oct-18   Updated 2021-Oct-18

- Submitted by Trupti

(Tondali Bhat, Tondli Bhat, Kovakkai Sadam, Ivy Gourd Rice)

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Tendli Bhaat is an authentic Maharashtrian preparation and a must have in marriages, Munja (Thread ceremony) or any festivals. It’s a wholesome meal too that can be packed for lunch box.

Recipe For Tendli Bhaat

Ingredients

  • Basmati Rice - 2 cups
  • Tendli (Ivygourd) – 100 gms
  • Dry Coconut – 3 to 4 tbsp
  • Coriander Seeds – 1 tbsp
  • Cumin Seeds (Jeera) – 1 tsp
  • Cinnamon Stick (Dalchini) – 2 inch piece
  • Peppercorns – 15
  • Cloves – 4-5
  • Hot Water – 4 cups
  • Salt – to taste
  • Fresh grated coconut – 3-4 tbsp (for garnish)
  • Coriander Leaves (handful) – for garnish (chopped)

For Tempering

  • Oil – 2-4 tbsp
  • Mustard Seeds (Mohari) – ½ tsp
  • Cumin Seeds (Jeera) – 1 tsp
  • Turmeric Powder (Haladi) – ¼ tsp
  • Asafoetida (Hing) – 1/8 tsp
  • Green Chilies – 4-5 (slit)
  • Curry Leaves (Kadipatta) – 12-15
  • Cashew Pieces - 15

Method

  1. Wash the basmati rice in running water and soak in a seive. Any variety of rice with nice aroma can be used.
  2. Grate 3-4 tbsp of dry coconut and dry roast on low flame in a kadai till golden brown and aromatic.
  3. In the same kadai, dry roast 1 tbsp dhane (coriander seeds), 1 tsp jeera (cumin seeds), 2 inch piece dalachini (cinnamon stick), 15 peppercorns, 4-5 cloves and grind roughly on incher mode. Once cooled, the masala is ready.
  4. Wash 100 gms Tendli (Ivy gourd) and slice it length wise.
  5. Take a big pot or even pressure cooker and heat 2-4 tbsp oil. Make tadka of 1/2 tsp mohari (mustard seeds), 1 tsp jeera (cumin seeds), 1/4 tsp haladi powder (turmeric powder), 3-4 pinch hing (asafoetida), 12-15 kadipatta (curry leaves, 4-5 slit green chilies, 15 half kaju (cashew) pieces and allow everything to splutter.
  6. Add sliced Tendli (Ivy gourd) and give a good stir. Now add the soaked rice and stir properly for 1-2 minutes.
  7. Add 4 cups of hot water, fresh masala that was prepared and required salt. Give a good stir.
  8. Cover with a lid and on a medium heat allow it to cook. Cook till all the liquid is absorbed and the rice is cooked soft.
  9. Garnish with fresh scrapped coconut, finely chopped coriander leaves and a dollop of home made tup (ghee).

Serving Suggestion

  • Generally Tendli Bhaat is served with Matha/kadi and jalebi.

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 Published by on and last updated on 2021-10-18.