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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.
Prep Time10 mins
Cook Time30 mins
Course: dinner, lunch, Main Course
Cuisine: Indian, Maharashtrian
Keyword: Maharashtrian tendli bhaat, Tendli bhaat, Tindora pulao, Tondli bhaat
Servings: 4 people
Author: [email protected] Bong


  • 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.


If you have tried this recipe, simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.