Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice


Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice

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7 REVIEWS ALL GOOD



A real spicy preparation of rice and tendi, which totally masks the sober nature of tendli transforming it into an exciting ingredient that will be loved by all.


This Tendli Bhaat actually has a double dose of spices! Not only is the rice cooked with sautéed spices, but it is also seasoned with an aromatic spice powder. The spice powder is quite special, because the regular spices like cinnamon and cloves are further enhanced by unique additions like sesame, caraway and coconut.


Adding half the spice powder when cooking the rice and tendli, and adding the remaining at the end, improves the aroma and flavour of the dish wonderfully. You could try the same recipe with other veggies, but tendli offers a special, crisp texture that is difficult to match!


Enjoy this Maharashtrian delicacy with curds and your favourite Aachar by the side.

Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice recipe - How to make Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice

Soaking time:  10 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
    Method
  1. Heat the ghee in a deep non-stick pan add the mustard seeds, when the seeds crackle, add the cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafetida and sauté on a medium flame for a few seconds.
  2. Add the tendli and rice and sauté on a medium flame for 2 minutes.
  3. Add the turmeric powder, chilli powder, half the spice powder and salt, mix well and sauté on a medium flame for another 2 minutes.
  4. Add 2 cups of hot water, mix well and cover with a lid and cook on medium flame for 7 to 8 minutes, while stirring occasionally.
  5. Add the coconut and the remaining half of the spice powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  6. Serve hot garnished with coconut and coriander.
Nutrient values (Abbrv) per serving
Energy285 cal
Protein5.9 g
Carbohydrates38.6 g
Fiber4.4 g
Fat12.2 g
Cholesterol0 mg
Sodium21.6 mg

Reviews

Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice
 on 27 Apr 18 12:32 AM
5

This recipe tastes simply awesome! Even the ingredients measurements given are perfect. Instead of adding methi seeds in waghar or tadka, i just added them to spices to be ground into a paste. Also, i dry roasted all the ingredients to be ground very little before grinding them into paste. It enhanced the flavour.
Tarla Dalal
28 Apr 18 04:07 PM
   Hi sandhya, Thanks for the feedback and your suggestion. Do try more of our recipes and let us know how you enjoyed them.
Edited after original posting.
Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice
 on 06 Jul 17 08:24 AM
5

Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice
 on 24 Apr 17 10:30 AM
5

Absolutely yummy recipe....thankyou !!
Tarla Dalal
24 Apr 17 03:25 PM
   Hi Asmita, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice
 on 01 Aug 16 09:20 PM
5

Very nice of the recipes in tendli masala rice .I like it
Tarla Dalal
02 Aug 16 08:42 AM
   Hi Santosh, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice
 on 01 Aug 16 09:19 PM
5

Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice
 on 12 Apr 16 02:33 PM
5

Good use tendli. Nice and tasty rice.
Tendli Bhaat
 on 20 Jul 15 04:45 PM
5

Tendli bhaat.. A spicy variation of rice.. A different preparation, which is a treat to oneself.. the coconut mixture added to the rice.. gives a nice aroma.. and does take much time to prepare.. loved it..