Tendli Bhaat Recipe (Maharashtrian Tondli Bhat)
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.
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) check notes
- 2 cups water
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 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.
Notes
To prepare tendli, rinse well under running water to remove any clinging dirt. Trim the top and bottom ends thinly and discard them, as they remain tough even after cooking. Slice each piece in half lengthwise (or into quarters if thick), so they cook evenly. Pat dry before adding to hot oil, or the tempering will spit.
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
