Maharastrian Tendli Bhaat

Sunday, August 09, 2020

There are only couple of dishes I make with Ivy Gourd/Tondekai/ Tendli. I often make a Stir fry kind of a curry with Ivy Gourd, chickpeas & coconut. While, it is very tasty, I was bored of it & was wanting to try something different. 

I came across this Maharastrian style Tendli Bhaat. While we South Indians also make different kind of variety Rice, this one used a different spice mix & I quite liked it 

Maharastrian Tendli Bhaat

The Maharastrian Style Tendli Bhaat uses a spice mix made of Dry Coconut, Sesame Seeds, Coriander Seeds, Cardamom, Cinnamon & Cloves. 

There are several versions of this recipe. The one that I've followed is from Tarla Dalal's website. This is also a No Onion - No Garlic Recipe 

  Ivy Gourd/Tendli

It is very easy to put this together, which makes it a perfect weekday meal option. Making the Spice Powder only takes about 2 minutes. Slicing the Ivy Gourds took the maximum time. Once these 2 are ready, It takes about 5 minutes to put this together in the Pressure Cooker. 

Maharastrian Style Tendli Bhaat    

Serves 4

You Will Need: 

  • 3 cups of Tendli - chopped into long strips 
  • 1.5 cups Basmati Rice
  • 1/2 teaspoon Turmeric Powder 
  • 1 teaspoon Red Chilli Powder 
  • 3 tablespoon Cooking Oil
  • 1 teaspoon Mustard Seeds
  • 2 pinches of Asafoetida/Hing 
  • Salt as per taste
Spices To Grind

  • 2 tablespoons Dry Coconut(Kopra)/Desiccated Coconut Powder
  • 2 teaspoons Coriander Seeds
  • A small stick of Cinnamon 
  • 4 Cloves 
  • 2 Green Cardamoms 
  • 2 teaspoons Sesame Seeds 
  • 1 teaspoon Cumin Seeds 
To Garnish 
  • 2 tablespoons of Grated Coconut 
  • Fresh chopped Coriander 
Method:

In a Small Jar, Add all the ingredients mentioned in the To Grind List & grind into a fine Powder 

In a Pressure Cooker, Heat oil, Splutter Mustard Seeds, Add Asafoetida 

Add chopped Ivy Gourd & some salt. Add in the Spice Powder & mix well

Add Red Chilli Powder, Turmeric Powder & sauté for 3-4 minutes 

Add 2 cups of Water & Bring it to a boil . Add washed & soaked Basmati Rice, check for salt & give it a stir 

Close the lid & Pressure cook for 1 whistle 

Upon cooling, gently fluff with a fork & Garnish with grated coconut & chopper coriander 

NOTE:

The Original Recipe Uses Dry Coconut (Kopra) but i have used Desiccated Coconut Powder here 

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