Learn How To Make Maharastrian Style Tendli Bhaat | Ivy Gourd Rice In An Instant Pot 

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. 

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 

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 7 minutes to put this together in the Instant Pot 

Click Here For The Pressure Cooker Version 

Freshly Ground Spice Powder

How To Make Tendli Bhaat In The Instant Pot 

Serves 4

You Will Need: 

• 3 cups of Tendli/Ivy Gourd/Tondekai - chopped into long strips 
• 1.5 cups Basmati Rice
• 2 and a Quarter Cups of Water 

• 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 
• 1/2 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 

Add 2 & a Quarter Cups of Water into a pot & heat it over the stovetop

In 6 Qt or a 3 Qt Instant Pot Select the Sauté _ Normal mode, 

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

Cancel the Sauté Mode. Deglaze the Pot. 

Close the lid & Pressure cook on High Pressure for 3 Minutes 

Do A NPR for 4 minutes & later release the remaining Pressure  

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

NOTE:

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

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Instant Pot Tendli Bhaat

Yield: 4-5

Author: Deepthi Shankar

Ingredients

• 3 cups of Tendli - chopped into long strips
• 5 cups Basmati Rice
• 2 and a Quarter Cups of Water
• 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
• 1/2 teaspoon Cumin Seeds
• To Garnish
• 2 tablespoons of Grated Coconut
• Fresh chopped Coriander

Instructions

1. In a Small Jar, Add all the ingredients mentioned in the To Grind List & grind into a fine Powder
2. Add 2 & a Quarter Cups of Water into a pot & heat it over the stovetop
3. In a 6 Qt or a 3 Qt  Instant Pot Select the Sauté _ Normal mode,
4. Heat oil, Splutter Mustard Seeds, Add Asafoetida
5. Add chopped Ivy Gourd & some salt. Add in the Spice Powder & mix well
6. Add Red Chilli Powder, Turmeric Powder & sauté for 3-4 minutes
7. Add 2 cups of Hot Water & Bring it to a boil . Add washed & soaked Basmati Rice, check for salt & give it a stir
8. Cancel the Sauté Mode. Deglaze the Pot.
9. Close the lid & Pressure cook on High Pressure for 3 Minutes
10. Do A NPR for 4 minutes & later release the remaining Pressure
11. Upon cooling, gently fluff with a fork & Garnish with grated coconut & chopper coriander
12. NOTE:
13. The Original Recipe Uses Dry Coconut (Kopra) but i have used Desiccated Coconut Powder here

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