Tendli Bhaat Maharashtrian Style | Tindora Bhaat
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.
Servings: 4 people
Equipment
- large thick bottomed pan/ large Kadhai/ Pressure cooker
Ingredients
- 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
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.
