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    Tendli Bhaat

    Uploaded by

    Aditya
    This Maharashtrian recipe is for tendli bhaat, a one pot rice dish made with tendli or ivy gourd, rice, spices and cashews. The tendli is sauteed with mustard seeds, bay leaves, ginger and chili then rice, water and seasonings are added and pressure cooked.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Tendli Bhaat

    Uploaded by

    Aditya
    7 views3 pages
    This Maharashtrian recipe is for tendli bhaat, a one pot rice dish made with tendli or ivy gourd, rice, spices and cashews. The tendli is sauteed with mustard seeds, bay leaves, ginger and chili then rice, water and seasonings are added and pressure cooked.

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    tendli bhaat

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    This Maharashtrian recipe is for tendli bhaat, a one pot rice dish made with tendli or ivy gourd, rice, spices and cashews. The tendli is sauteed with mustard seeds, bay leaves, ginger and chili then rice, water and seasonings are added and pressure cooked.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    7 views3 pages

    Tendli Bhaat

    Uploaded by

    Aditya
    This Maharashtrian recipe is for tendli bhaat, a one pot rice dish made with tendli or ivy gourd, rice, spices and cashews. The tendli is sauteed with mustard seeds, bay leaves, ginger and chili then rice, water and seasonings are added and pressure cooked.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    tendli bhaat - ivy gourd rice

    tendli bhaat - spiced and aromatic one pot rice recipe made with tendli or ivy gourds. a delicious rice recipe
    from the maharashtrian cuisine.

    Course main
    Cuisine Maharashtrian

    Prep Time 15 minutes


    Cook Time 15 minutes
    Total Time 30 minutes

    Servings 3 to 4
    Author dassana

    Ingredients
    200 to 250 grams tendli (tondli or ivy gourd)
    1.5 cups ambe mohur riceor sona masuri or basmati rice
    3 cups water for cooking rice
    1 tablespoon fresh yogurt (dahi or curd) - optional
    2 tablespoon oil
    1 teaspoon mustard seeds (rai)
    2 small tej patta or 1 medium to large tej patta (indian ba
    y leaf)
    ½ inch ginger (adrak) - chopped
    1 to 2 green chilies (hari mirch) - chopped
    1 pinch asafoetida (hing)
    ¼ teaspoon turmeric powder(haldi)
    ½ teaspoon red chili powder (lal mirch powder)
    3 teaspoon goda masala or add as required - you can add ½ teaspoon gar
    am masala powder
    instead of goda masala
    10 to 12 whole cashews (kaju)
    2 to 3 tablespoon chopped coriander leaves(dhania patta)
    salt as required

    Instructions
    1. rinse the rice for a couple of times with water. then soak rice in water for 15 to 20 minutes. later
    drain the water from the rice and keep aside.
    2. when the rice is soaking, prep up by rinsing and then slicing the tendli in 2 or 4 vertical slices.
    3. heat 2 tbsp oil in a pressure cooker.
    4. add 1 tsp mustard seeds and crackle them. then add 2 small bay leaves. stir.
    5. now add 1 tsp finely chopped ginger and 1 tsp chopped green chilies. saute till theaw
    r aroma of
    ginger goes away.
    6. add the tendli slices and stir very well. saute for 3 to 4 minutes on a low to medium flame.
    7. now add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 3 tsp goda masala and a pinch of
    asafoetida.
    8. stir very well and then add the rice.
    9. stir and saute the rice for a minute.
    10. now add 10 to 12 cashews and 1 tbsp fresh curd. adding curd is optional and you can skip it.
    instead of curd, you can also add 1 small chopped tomato. mix the curd with the rest of the
    ingredients.
    11. then add 3 cups water and season with salt as required.
    12. stir very well and bring the rice mixture to a boil without a lid.
    13. then cover the pressure cooker with its lid and pressure cook rice on a medium flame for 2
    whistles.
    14. when the pressure settles down, open the lid and add 2 to 3 tbsp chopped coriander leaves.
    15. gently mix the coriander leaves with the rice.
    16. serve tondli bhaat plain or with a side arita or yogurt or with some pickle.

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