Tendli Bhaat is a flavourful Maharashtrian rice dish made with ivy gourd (tendli or tindora) and an aromatic blend of spices. This one-pot meal combines the earthy flavours of rice with the tangy, slightly crunchy bite of tender ivy gourd, seasoned with a traditional masala mix that gives it its distinct taste. Tendli Bhaat is often enjoyed as a comforting lunch or dinner option and pairs wonderfully with cooling yogurt or raita. It’s an ideal recipe for those who love easy, wholesome meals with regional flair.
From festive occasions to everyday meals, this simple yet delightful dish showcases the beauty of Maharashtrian cuisine, highlighting the versatility of tendli and its ability to absorb and complement spices. Whether served on its own or accompanied by papad and pickle, Tendli Bhaat offers a balanced, nutritious option that’s both satisfying and packed with flavour.
Key Ingredients in Tendli Bhaat
- Tendli (Ivy Gourd): The star of the dish, tendli, provides a slightly crunchy texture that perfectly complements the soft, fluffy rice. Ivy gourd is known for its health benefits, including being rich in fiber and antioxidants.
- Rice: Basmati or any other fragrant rice works best for this dish. The rice grains absorb the spices beautifully, adding richness to each bite.
- Spices and Masalas: What makes Tendli Bhaat truly special is the unique spice blend. A combination of mustard seeds, cumin, hing (asafoetida), turmeric, and freshly ground masalas gives this dish its distinct Maharashtrian flavour. A hint of goda masala is sometimes added to enhance the warmth and depth of flavour.
How Tendli Bhaat Is Prepared
Tendli Bhaat is made by first sautéing the tendli along with whole spices. The rice is then added and cooked together with the spice mixture until all the flavours meld beautifully. A simple tempering of mustard seeds, curry leaves, and green chilies adds extra aroma and flavour to the dish.
Serving Suggestions
Tendli Bhaat can be served as a standalone meal, but it pairs well with a variety of side dishes like:
- Yogurt or Raita: A cooling cucumber or onion raita balances the heat from the spices.
- Papad: Crisp papad adds a delightful crunch to the meal.
- Pickle: A side of tangy mango or lime pickle enhances the overall flavour.
Perfect for Lunch Boxes and Busy Days
This quick and easy dish is perfect for lunch boxes or a simple weeknight dinner. With its nutritious ingredients and robust flavours, Tendli Bhaat is an excellent choice for anyone looking to prepare a wholesome meal without much hassle.
Health Benefits of Tendli Bhaat
This dish is not only delicious but also healthy. Tendli is known for its high fiber content, making it good for digestion. It is also low in calories and contains essential vitamins and minerals. Combined with rice and spices, it provides a wholesome and balanced meal that’s both nutritious and flavourful.
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Tendli Bhaat
Equipment
- 1 Pressure cooker
- 1 Mixie
Ingredients
To Grind Masala
- 2 tbsp Dry coconut Kopparai
- 1 tbsp Coriander seeds
- 2 tsp Cumin seeds
- 6 no Cloves
- 1/2 tsp Black Peppercorn
- 4 no Cardamom
- 2 inch Cinnamon
Other ingredients
- Ivy Gourd
- 2 tsp Oil
- 1 tsp Mustard
- 2 tsp Cashews
- 1/4 tsp Asafoetida
- few Curry leaves
- 1/4 cup Shredded coconut while cooking
- 3 tbsp Shredded coconut for garnishing
- As req Salt
- 1 cup Basmathi rice 25 gram
- 1.5 cup Water
Instructions
Making Masala
- Measure all the ingredients needed for the masala and set them aside.
- In a pan, dry roast the ingredients until fragrant.
- Once roasted, allow them to cool completely, then transfer to a blender or mixie jar and grind into a fine masala powder.
- The masala is ready.
Cooking Tendli Bhaat
- Slice the ivy gourd (tendli) lengthwise and set it aside.
- In a pressure cooker, heat some ghee and add mustard seeds, letting them splutter. Next, add cashews, asafoetida, and curry leaves, and sauté until golden and aromatic.
- Now, add the sliced ivy gourd and sauté it well.
- Stir in the shredded coconut and mix thoroughly. At this point, add the freshly ground masala and combine everything.
- Add the measured rice, salt, and mix well to coat the rice with the masala. Pour in the required amount of water and pressure cook.
- Cook on high heat until the first whistle, then reduce to low for the second whistle. Turn off the heat and let the pressure release naturally.
- Once the pressure settles, open the cooker and add some freshly shredded coconut. Gently mix the Tendli Bhaat, being careful not to break the rice.
- Serve hot with a side of raita.
INSTRUCTIONS
- Measure all the ingredients needed for the masala and set them aside.
- In a pan, dry roast the ingredients until fragrant.
- Once roasted, allow them to cool completely, then transfer to a blender or mixie jar and grind into a fine masala powder.
- The masala is ready.
- Slice the ivy gourd (tendli) lengthwise and set it aside.
- In a pressure cooker, heat some oil and add mustard seeds, letting them splutter. Next, add cashews, asafoetida, and curry leaves, and sauté until golden and aromatic.
- Now, add the sliced ivy gourd and sauté it well.
- Stir in the shredded coconut and mix thoroughly. At this point, add the freshly ground masala and combine everything.
- Add the measured rice, salt, and mix well to coat the rice with the masala. Pour in the required amount of water and pressure cook.
- Cook on high heat until the first whistle, then reduce to low for the second whistle. Turn off the heat and let the pressure release naturally.
- Once the pressure settles, open the cooker and add some freshly shredded coconut. Gently mix the Tendli Bhaat, being careful not to break the rice.
- Serve hot with a side of raita.