Maharashtrian Tendli Bhaat (Tondli Bhat) is a spicy rice preparation with ivy gourds added to it. It comes together in under 30 minutes and makes for a quick meal or lunch box option (vegan, can be easily made gluten-free).
Here are a few more Maharashtrian recipes that you may like – Puran Poli Sweet, Green Chilli Thecha, Taak, Misal Pav, Hurda Bhel, Kolhapuri Egg Curry, Shankarpali, Shengdana Amti, and Batata Vada.
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About Tendli Bhaat
Tendli means “ivy gourd” and Bhaat means “rice” in Marathi. Tendli Bhaat (Tondli Bhat) is a popular Maharashtrian rice dish prepared with tendli (ivy gourds), onions, goda masala, and a few more simple ingredients.
It gets its unique taste from the freshly ground goda masala powder, a popular spice mix from Maharashtra that is widely used in everyday cooking.
Serve it on its own for a comforting meal or along with a bowl of yogurt (dahi) or raita on the side. You can also pack it in school or office lunch boxes.
Tendli Health Benefits
- Tendli has an abundant amount of Vitamin C along with Vitamin A, Vitamin B1, and Vitamin B2 which are vital for the health of our bones and for the overall well-being of our body.
- Tendli helps in controlling blood sugar levels and treating diabetes.
- Tendli has laxative properties and it cleans the bowel moments of the body.
- It also helps treat jaundice and helps treat mouth ulcers.
Ingredients
Rice – This dish is traditionally made using Ambemohar rice. But feel free to use any non-sticky white rice that you have.
Ivy Gourd – Tendli or ivy gourd is easily available at the local Indian grocery stores.
Goda Masala Powder – Goda masala is available in Indian grocery stores or online portals like Amazon.
Spice Powders – Apart from goda masala powder, you will also need a few other spice powders such as turmeric powder, Kashmiri red chilli powder, and garam masala powder.
Adjust the red chili powder as per your taste.
Others – You will also need vegetable oil, cumin seeds, asafetida (hing), ginger garlic paste, onions, and water.
Serving Suggestions
Tendli Bhaat tastes delicious on its own, but you can also serve a bowl of plain yogurt (dahi) or raita on the side with a fried or roasted papad.
You can sprinkle some finely grated fresh coconut over it before serving.
Try my favorite raitas to serve with bhaat – Bhindi Raita, Mooli Raita, Beetroot Raita, Boondi Raita, and Sprouted Chickpea Raita.
Storage Suggestions
Tendli Masale Bhaat will easily last for 3-4 days when stored in an air-tight container in the refrigerator. Reheat it in a pan or microwave until nice and hot before serving.
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Recipe Card
Maharashtrian Tendli Bhaat Recipe (Tondli Bhat, Rice with Ivy Gourd)
Ingredients
- 1 cup Ambemohar rice (or any other short-grain non-sticky rice)
- 4 tablespoons vegetable oil
- 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) (cut into half vertically)
- 2 cups water
Instructions
- Rinse the rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 30 minutes.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and asafetida and let them crackle for 4-5 seconds.
- Add turmeric powder, Kashmiri red chili powder, and ginger-garlic paste, and fry for 10-12 seconds, stirring continuously.
- Add goda masala and garam masala and fry for another 10-12 seconds.
- Now add the onions and fry until they turn slightly brown in color (3-4 minutes), stirring frequently.
- Add tendli to the pan and fry for 2-3 minutes.
- Drain the water from the rice and add the rice to the pan.
- Add 2 cups of water and stir gently.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until all the water is absorbed by the rice and the rice is tender.
- Remove the pan from the heat and let it rest for 5 minutes.
- Remove the lid and fluff the rice gently with a fork. Serve hot.
Meghana
Turned out really well. Thanks.