Tendli Masala Bhaat is a traditional one pot Maharashtrian Style rice. This tendli bhaat is prepared in a jiffy with fresh homemade goda masala which makes it aromatic, spicy & absolutely flavourful. Serve it with chilled yogurt raita to make a wholesome meal.
large thick bottomed pan/ large Kadhai/ Pressure cooker
Ingredients
300gmsTindora/Tendli/Ivy gourdwashed and sliced
1 1/2cupBasmati Ricewashed and soaked for 15 minutes
2-3Green chilliesslit
1/2cupFresh coconutgrated
10-15Curry leaves
1 inch Gingergrated
2Bay leaves
1Dried red chilli
1inchCinnamon
3Green Cardamoms
2-3Cloves
1tspMustard seeds
1/4tspHing/ Asafoetida
1/2tspTurmeric powder
1/2-1 Chilli powder
1-2tspJaggery (optional)
Salt (as per taste)
2tbspGhee
Goda Masala Powder
1Dried red Chilli
1/2tspBlack Peppercorn
1Black cardamom
3Green Cardamom
3Cloves
1/2inchCinnamon
2tspCoriander seeds
1tspCumin seeds
1/4cupDried/ desiccated coconut
Instructions
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.
Notes
If you have tried this recipe, simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.