Tendli Masale Bhaat is a traditional one pot Maharashtrian Style rice. This tendli bhaat is spiced with fresh homemade goda masala which makes it aromatic, spicy & absolutely flavourful and topped with cashew nuts and fresh coconut. Serve it with chilled yogurt raita to make a wholesome meal.
As you all know I hail from Mumbai, so as much as I love Bengali food I immensely enjoy Maharashtrian food as well. Today I am sharing one of my childhood favourites. Back in school my Marathi friends used to get this delicious vegetable rice in their dabbas. I remember it being so delicious, that after getting back home I asked my Maa to make this masala bhaat. And that’s how it all started. The thing that makes it ever so special is the fresh goda masala that is made from scratch.
Tendli stands for Tindora/ Ivy gourd and bhaat stands for rice. This flavourful one pot Maharashtrian rice can be made with different vegetables just like this VANGI BHAAT (Eggplant rice). But tendli masale bhaat being my favourite of all. Tendli bhaat is loaded with crunchy fried cashew nuts and topped with grated coconut making it even more irresistible.
What are the ingredients used for making Tendli Bhaat?
This is such a pantry loving recipe. Let’s check out the list to make this yummy masale bhaat with homemade aromatic goda masala.
- Tendli/ Tindora/ Kundru/ Ivy Gourd
- Rice (Basmati or any long grain rice)
- Fresh grated Coconut
- Green chillies
- Curry leaves
- Bay leaves
- Homemade Goda Masala (Desiccated coconut, black cardamom, green cardamoms, cinnamon, cloves, black peppercorns, dried red chillies, coriander seeds, cumin seeds)
- Bay leaves
- Dried red Chillies
- Chilli powder
- Turmeric powder
- Ghee preferably (You can also use oil)
- Cashew nuts
Tendli masala bhaat Maharashtrian style is is super easy to make and can be prepared in a jiffy.
Here are few delicious vegetarian recipe that you can try.
Tendli Bhaat Maharashtrian Recipe
Tendli Bhaat Maharashtrian Style | Tindora Bhaat
- large thick bottomed pan/ large Kadhai/ Pressure cooker
- 300 gms Tindora/Tendli/Ivy gourd washed and sliced
- 1 1/2 cup Basmati Rice washed and soaked for 15 minutes
- 2-3 Green chillies slit
- 1/2 cup Fresh coconut grated
- 10-15 Curry leaves
- 1 inch Ginger grated
- 2 Bay leaves
- 1 Dried red chilli
- 1 inch Cinnamon
- 3 Green Cardamoms
- 2-3 Cloves
- 1 tsp Mustard seeds
- 1/4 tsp Hing/ Asafoetida
- 1/2 tsp Turmeric powder
- 1/2-1 Chilli powder
- 1-2 tsp Jaggery (optional)
- Salt (as per taste)
- 2 tbsp Ghee
Goda Masala Powder
- 1 Dried red Chilli
- 1/2 tsp Black Peppercorn
- 1 Black cardamom
- 3 Green Cardamom
- 3 Cloves
- 1/2 inch Cinnamon
- 2 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1/4 cup Dried/ desiccated coconut
- Dry roast all the ingredients under goda masala on low to medium heat until you get a nice aroma of all the spices.
- Take it off the heat and let it cool for few minutes. Then grind it into a fine powder and keep it aside.
- Heat oil in a large thick bottomed pan on medium heat. When hot temper the oil with dried red chilli, bay leaf, cinnamon, cardamoms and cloves.
- When you get a love aroma of the spices add the mustard seeds, curry leaves, slit green chillies, ginger and hing. Saute for few seconds.
- Now toss in the tendli/tindora along with some cashew nuts and fry for 2 minutes.
- Next add the fresh grated coconut and the ground masala and give it a good mix.
- Add turmeric powder, chilli powder and mix everything well.
- Now stir in the rice along with jaggery and salt with the tendli and saute for 1-2 minutes.
- Add 3 cups of water or as needed, mix well bring it to a boil. Then reduce the heat and cover add cook on low heat for 20-25 minutes or until the rice and tendli/tondli is cooked through.
- Garnish with chopped coriander leaves, cashew nuts and grated coconut. And serve with raita.
I hope you enjoy this Tendli Bhaat Maharashtrian Style as much as we do.
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