Tendli Bhaat
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.
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.