Tendli Bhaat (Tondli Bhat)

4.75 from 4 votes

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. Serve it with plain yogurt or raita.

Here are a few more Maharashtrian Recipes that you may like: Puran Poli, Green Chilli Thecha, Taak, Misal Pav, and Hurda Bhel.

Tendli Bhaat served in a bowl.
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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.

Its unique taste comes from freshly ground goda masala powder, a popular spice mix from Maharashtra widely used in everyday cooking.

Serve it alone for a comforting meal or a bowl of yogurt (dahi) or raita on the side. You can also pack it in school or office lunch boxes. Sprinkle some finely grated fresh coconut over it before serving.

Ingredients

Rice – This dish is traditionally made using Ambemohar rice, but you can use any non-sticky white rice.

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 – 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, and water.

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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.
4.75 from 4 votes

Tendli Bhaat Recipe (Tondli Bhat)

Maharashtrian Tendli Bhaat (Tondli Bhat) is a spicy rice preparation with ivy gourds added to it. It comes together in under 30minutes and makes for a quick meal or lunch box option.
Prep: 5 minutes
Cook: 25 minutes
Soaking Time: 30 minutes
Total: 1 hour
Servings: 4 people

Ingredients 

  • 1 cup Ambemohar rice (or any other short-grain non-sticky rice)
  • 4 tablespoons 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
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Instructions 

  • Rinse the rice with water 2-3 times until the water runs clear. Soak the rice in 3-4cups 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.

Notes

This dish is traditionally made using Ambemohar rice, but you can use any non-sticky white rice.
Adjust the red chili powder as per your taste.

Nutrition

Calories: 310kcal, Carbohydrates: 42g, Protein: 4g, Fat: 14g, Saturated Fat: 11g, Sodium: 22mg, Potassium: 134mg, Fiber: 1g, Sugar: 1g, Vitamin A: 200IU, Vitamin C: 3.4mg, Calcium: 31mg, Iron: 1mg
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