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
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 5 minutes to put this together in the Pressure Cooker.
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
- 1/2 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
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
Yield: 4
MAHARASTRIAN TENDLI BHAAT | IVY GOURD RICE
Ingredients
- 3 cups of Tendli/Ivy Gourd/Tondekayi - 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
- 1/2 teaspoon Cumin Seeds
To Garnish
- 2 tablespoons of Grated Coconut
- Fresh chopped Coriander
Instructions
- 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
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