Crafted by using fresh, green Tendli and long rice, Tendli Bhaat is a treat for taste buds. It tastes absolutely heavenly with a dollop of ghee. Here is how to make it.
About This Recipe
Tendli Masale Bhaat is one of the traditional Maharashtrian recipes which I surely want you to try this Gudi Padwa! Crafted by using fresh, green Tendli and long rice, this Bhaat is a treat for taste buds.
Tendli means ivy gourd or as we say ‘tindora’ in Hindi and bhaat means rice in Marathi. Hence, Tendli Bhaat is lip-smacking assortment of rice and ivy gourd cooked along with Goda Masala or Garam Masala.
Tendli Masale Bhaat tastes absolutely heavenly along with a dollop of ghee or when complemented with Sol Kadhi or Aam Panna. Tondli and rice make a succulent assortment along with other spices and churn out utter magic!
I include Tendli regularly in my lunch menu as its very healthy. Firstly, Tendli has abundant amount of Vitamin C along with Vitamin A, Vitamin B1, Vitamin B2 which are vital for the health of our bones and for the overall well being of our body. Also, Tendli control blood sugar levels. As Tendli has laxative properties it cleans the bowel moments of the body as well.
So, you got all the right reasons to make Tondli Masale Bhaat, right? Go ahead and write down its recipe in your big food diary, try it for Gudi Padwa and relish something new, refreshing at the onset of the new year.
Tendli Masale Bhaat
- 4 tbsp Vegetable oil
- 1 tsp Cumin seeds
- ¼ tsp Heeng
- ½ tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Green chilli paste
- 1 tbsp Goda masala
- ½ tsp Garam masala
- 1 cup Onion
- 2 cups Tendli / Ivy Gourd (Sliced)
- 1 cup Long grain basmati rice
- 2 cups Water
- Wash the rice and soak in enough water for 30 minutes.
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds and heeng and let them crackle for a few seconds.
- Add turmeric powder, red chilli powder, ginger paste, garlic paste and green chilli paste and fry for a minute.
- Add goda masala and garam masala and fry for another minute.
- Now add onion and fry for 3-4 minutes.
- Add tendli and fry on high heat for 2-3 minutes.
- Drain the water from the rice and add rice in the pan.
- Add 2 cups of water and cover the pan.
- Cook the rice on low heat until all the water is absorbed and rice is done.
- Serve hot.