Tendli Bhaat Recipe (Maharashtrian Tondli Bhat)
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Tendli bhaat (tondli bhat) is a Maharashtrian rice dish made with ivy gourds and a few spices. Serve it with plain yogurt or a raita for a simple homestyle meal.
Quick Look: Tendli Bhaat
Soaking Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: Approx. 330 per serving
Dietary Info: Vegan. Can be easily made gluten-free (skip hing).
Skill Level: Easy
Tools Needed: Pan with a tight-fitting lid and a fork for fluffing.
Table of Contents
During our stay in Pune, I learned to make many Maharashtrian dishes from my cook, including puran poli, zunka, pithla, and tendli bhaat. Her cooking was wonderful, and so was her patience with me when I got it wrong the first few times.
What Is Tendli Bhaat?
Tendli (tondli) means ivy gourd, and bhaat means rice in Marathi. Tendli bhaat (also called tondli bhat) is a Maharashtrian one-pot rice dish made with ivy gourd, onions, and goda masala. It’s a close cousin of masale bhat, but with fewer spices and tendli as the vegetable.
This dish is a good way to use up a big batch of tendli without making the same dry tendli fry again.
Ingredients
- Rice – Traditionally, Ambemohar rice (a fragrant, short-grain Maharashtrian rice) is used, but any non-sticky short-grain rice works just as well if you can’t find it.
- Tendli – Look for small, firm, deep-green ones at an Indian grocery store. The bigger, paler ones tend to be seedier and more bitter.
- Goda Masala Powder – A Maharashtrian spice blend that gives this dish its signature flavor. Store-bought is fine; find it at an Indian grocery store or online.
- Spice Powders – In addition to goda masala powder, you will need turmeric powder, Kashmiri red chili powder, and garam masala powder. Adjust the red chili powder as per your taste.
- Others – You will also need oil, cumin seeds, asafetida (hing), ginger-garlic paste, onions, salt, and water. Use groundnut oil for a traditional taste. However, any cooking oil works fine.
How to prepare tendli
Rinse well under running water to remove any clinging dirt. Trim the top and bottom ends thinly and discard, since they remain tough even after cooking. Slice each piece in half lengthwise (or into quarters if thick), so they cook evenly.
How To Make Tendli Bhaat
Rinse and soak the rice. Wash 1 cup of Ambemohar rice 2–3 times until the water runs clear, then soak it in 3–4 cups of water for 30 minutes. This softens the grains so they cook evenly, preventing the outside from turning mushy before the center is done.
Heat the oil. Heat 4 tablespoons of oil in your pan over medium-high heat.
Temper the cumin and hing. Once the oil is hot, add 1 teaspoon cumin seeds and ¼ teaspoon asafetida, and let them crackle for 4–5 seconds.
Add the ginger-garlic paste. Stir in ½ teaspoon turmeric, 1 teaspoon Kashmiri red chili powder, and 2 teaspoons of ginger-garlic paste, and fry for 10–12 seconds, stirring constantly to prevent the paste from catching and turning bitter.
Add the goda masala and garam masala. Add 1 tablespoon of goda masala and ½ teaspoon of garam masala, then fry for another 10–12 seconds.
Cook the onions. Add 1 cup chopped onions and fry for 3–4 minutes, stirring frequently, until lightly browned.
Add the tendli. Stir in 250 grams of sliced tendli and fry for 2–3 minutes, until it just starts to soften at the edges.
Add the drained rice and water. Drain the soaked rice, add it to the pan along with 2 cups of water and 1 teaspoon salt, and stir gently so you don’t break the grains.
Cover and cook on low. Reduce the heat, cover tightly, and cook undisturbed for 20–25 minutes, until the water is fully absorbed and the rice is tender.
Rest, then fluff. Take the pan off the heat and let it sit covered for 5 minutes before gently fluffing with a fork. Serve hot.
Variations
Coconut finish: Stir in ¼ cup of fresh grated coconut just before serving for a Konkan-leaning version.
Spicier: Add one or two slit green chilies with the onions, or double the Kashmiri chili powder.
With peanuts: Add a handful of roasted peanuts along with the tendli.
Serving Suggestions
Serve tendli bhaat hot with a dollop of ghee on top for a rich taste. Plain yogurt or a raita on the side is the classic pairing. Solkadhi and taak also go well with it. It is also a good option for a lunchbox.
Storage Suggestions
Store leftover tendli bhaat in an airtight container in the fridge for 2 to 3 days.
Reheat in a pan or microwave with a small splash of water until nicely hot.
Freezing the cooked dish isn’t recommended, but you can freeze the raw, sliced tendli for up to a month, so you always have some ready to go. Thaw and pat it dry first before adding it to the recipe so it doesn’t add extra water to the pan.
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Tendli Bhaat Recipe (Maharashtrian Tondli Bhat)
Ingredients
- 1 cup Ambemohar rice (or any other short-grain non-sticky rice)
- 4 tablespoons oil (Use groundnut oil for a traditional taste. However, any cooking oil works fine.)
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoons ginger-garlic paste
- 1 tablespoon Goda masala
- ½ teaspoon garam masala powder
- 1 cup chopped onions
- 250 grams tendli (ivy gourd) (check notes)
- 2 cups water
- 1 teaspoon salt
Instructions
- Rinse and soak the rice. Wash the rice 2–3 times until the water runs clear, then soak it in 3–4 cups of water for 30 minutes. This softens the grains so they cook evenly, preventing them from turning mushy on the outside before the center is done.
- Heat the oil. Heat the oil in your pan over medium-high heat.
- Temper the cumin and hing. Once the oil is hot, add cumin seeds and asafetida, and let them crackle for 4–5 seconds.
- Add the ginger-garlic paste. Stir in turmeric, Kashmiri red chili powder, and ginger-garlic paste, and fry for 10–12 seconds, stirring constantly to prevent the paste from catching and turning bitter.
- Add the goda masala and garam masala. Add goda masala and garam masala, then fry for another 10–12 seconds.
- Cook the onions. Add onions and fry for 3–4 minutes, stirring frequently, until lightly browned.
- Now add the tendli. Stir in the tendli and fry for 2–3 minutes, until it just starts to soften at the edges.
- Add the drained rice and water. Drain the soaked rice, add it to the pan along with 2 cups of water and salt, and stir gently so you don’t break the grains.
- Cover and cook on low. Reduce the heat, cover tightly, and let it cook undisturbed for 20–25 minutes, until the water is fully absorbed and the rice is tender.
- Rest, then fluff. Take the pan off the heat and let it sit, covered, for 5 minutes before fluffing gently with a fork. Serve hot.
Turned out really well. Thanks.