Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice recipe with step by step photos
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To be ground into a spice powder for tendli bhaat-
To prepare a spice powder for tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | in a mixer jar add 2 cloves.
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Add a small stick of cinnamon.
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Add coriander seeds.
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Add cumin seeds.
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Add caraway seeds.
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Add grated dry coconut. If you do not have dry coconut on hand, make use of desiccated coconut.
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Add sesame seeds for a nutty flavour.
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Ground into a spice powder without using any water.
How to make Tendli bhaat-
To prepare tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | pick, clean and wash around 1 cup of rice thoroughly. In case it’s not available, make use of any short-grained rice.
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Soak in enough water for at least 10 minutes. Cover with a lid and keep aside.
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Drain the rice with the help of a strainer and keep aside.
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Heat the ghee in a deep non-stick pan. You can also prepare the Maharashtrian tondli bhaat in a pressure cooker.
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Once the ghee is hot, add the mustard seeds.
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When the seeds crackle, add the cumin seeds.
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Add cardamoms and cinnamon.
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Furthermore, add cloves and fenugreek seeds.
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Add green chillies. Adjust the quantity as per your spice preference.
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Add curry leaves.
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Add asafetida.
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Mix well and sauté on a medium flame for a few seconds.
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Add the tendli. Tendli/tindora is a good source of Vitamin C along with Vitamin A, Vitamin B1, Vitamin B2. Apart from using ivy gourd in preparing sabzis, this is an amazing way to enjoy those tiny fresh, green tindlis. Before slicing the tendli, wash them nicely give a nice rub to each piece so that the dirt is removed. Pat dry them with a clean kitchen towel. Chop off the top and the bottom ends and discard.
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Add rice.
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Mix gently and sauté on a medium flame for 2 minutes.
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Add the turmeric powder.
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Add chilli powder.
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Add half the prepared spice powder. If in rush and do not wish to prepare this spice powder then make use of garam masala or goda masala.
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Add salt, mix well so that the masala coats nicely to rice grains and sauté on a medium flame for another 2 minutes.
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Add 2 cups of hot water. I generally follow the ratio of 1:2 i.e 1 cup of rice and 2 cups of water. Though different variety of rice requires different cooking time and water quantity. Do refer the instructions on the package before using.
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Mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
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Add the coconut.
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Add the remaining half of the spice powder.
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Mix well and cook on a medium flame for 1 minute, while stirring occasionally. tendli bhaat | Maharashtrian tendli bhaat | ivy gourd rice | is ready to serve. To give it an added crunch, toss in some ghee roasted cashew nuts, raisins or peanuts.
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Serve Tendli Masale Bhaat hot garnished with coconut and coriander. Topping up with a dollop of ghee elevates the flavor of Tendli Masale Bhaat recipe. This being a no onion no garlic recipe, Maharashtrian Tendli bhaat is generally made during gatherings or special occasions and served along with solkadhi, aam panna or taak.