Tondli bhaat is a popular spicy rice dish made with ivy gourd (tendli/tondli).
This rice preparation is also called as tondli masale bhaat (tendli masale bhaat),tendli pulao, or tindora rice.
This is a vegan, beginner-friendly, no onion & no garlic satvik recipe.
About Tondali Bhaat (Tendli Bhaat)
Tondli bhaat or as we call it tondlicha bhaat is a traditional Maharashtrian recipe that is a simple, easy-to-make rice preparation made with tondli (ivy gourd) along with Maharashtrian special goda masala.
This makes a best one-dish meal along with some pickle or raita.
Tondli bhaat is often served at weddings, thread ceremonies, gatherings and also on many special occasions.
This recipe uses a special blend of Maharashtrian spice called goda masala which has a nutty sweet taste. This goda masala is easily available at any Indian grocery store and on Amazon.
We normally use store-bought goda masala but this masala can be made at home too.
This recipe is quite similar to traditional Masale bhaat which is also an authentic Maharashtrian recipe. You will find more vegetables in Masale Bhaat, unlike tondli bhaat.
This rice is best served with phodnicha taak ( buttermilk) or with solkadi ( a tasty delicious beverage made out of kokam and coconut milk).
Tondli cha bhaat is a delicious one-pot comfort food that comes together in under 40 minutes.
This rice can be easily packed for a lunch box along with curds and pickles. Itโs quite filling.
To make this rice, small grain rice is often used such as ambe mohar instead of basmati. I personally like to use basmati for this recipe. There is no hard and fast rule here but small grain rice goes well with this type of preparation.
This tondali bhaat is often made in Maharashtrian households, each of them having its own unique recipe for making it.
Recipe Video
ingredients
Tondli (Tendli)/ Ivy Gourd โ We will need 200 grams of tondli that we will cut length-wise.
Rice โ I have used basmati rice in making this tondli bhaat but you can use whichever rice is available to you. The best rice that goes for this preparation is ambe mohar rice.
Green peas โ I have added one-fourth cup of green peas as it gives a nice volume, texture and flavour to this rice. You may skip it if you donโt like it.
Spices โ We will require some whole spices and some powdered spices. The main spice powder that we will require which is authentic to Maharashtrian cuisine is the goda masala. In case you do not have goda masala, you can use garam masala instead.
Other spices include coriander powder, red chilli powder, and turmeric powder.
Water โ I have used 8 cups of water for 4 cups of rice. Water should always be double to the quantity of rice. Also the quantity of water depends upon the rice quality and how old or new the rice is. Hence add water accordingly.
Oil โ I use sunflower oil to make this tondlicha bhaat. Use any vegetable oil to make this rice.
Frequently Asked Questions
What should I add instead of goda masala?
You can add garam masala powder in case you do not have goda masala.
Serving Suggestions
Tondlicha bhaat is often served with buttermilk, pickle and papad. You may also serve this will solkadi. While serving make sure to garnish the rice with lots of freshly scrapped coconut and coriander powder.
Storage Options
This rice stays good for 3 days in the refrigerator. Store in a container with a lid. Thaw and reheat in a pressure cooker, instant pot or oven before serving.
Related Recipes
How to make Traditional Maharashtrian Tondli Bhaat
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Recipe Card
Tondli Bhaat (Maharashtrian Style) | Tendli Masale Bhaat
Ingredientsย ย
- 4 cups Rice
- 200 grams Tondli (Tendli/Ivy Gourd)
- 1/4th cup Green Peas
- 1 Onion, finely chopped
- 2 Green Chillies
- 1 inch Ginger
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 4 Cloves
- 2 Green Cardamon Pods
- 1/2 inch Cinnamon Stick (Dalchini)
- 10 Black Pepper Corn
- 1 Bay Leaf
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1/4th teaspoon Hing (asafoetida)
- 1 tablespoon Coriander Powder
- 3 tablespoons Goda Masala (OR Garam Masala)
- 1 cup Freshly Scrapped Coconut (to garnish)
- 1 cup Coriander Leaves (to garnish)
- 6-7 Cashews (Kaju), optional
- 2 tablespoons Oil
- 8 cups Water, to cook the rice
Instructionsย
Prepping
- Wash and pat dry tondli. Cut lengthwise (vertically) or in roundels (as per your choice).
- Wash rice thoroughly under running tap water till water runs relatively clear. Keep the washed rice aside.
- Using mortar-pestel, roughly cursh ginger & green chillies to gether to get a coarse paste.
Making Of Tondli Bhaat
- In a thick bottom pan, heat 2 tablespoons of oil.
- Once hot, add mustard seeds, jeera seeds, black peppercorns, cloves, dalchini ( cinnamon), cardamon, bay leaf and saute for 5 seconds.
- Add cashews and roast them till they are golden brown in colour.
- Add hing and finely chopped onions.
- Saute onions for 3 -4 minutes. Add ginger-green chilli paste.
- Saute till raw smell of ginger-chilli paste fades away.
- Add green peas and tondli. Mix well.
- Cover and let the green peas & tondli cook for 5 minutes, just to soften a bit.
- Add spices, red chilli powder, turmeric powder, coriander powder and goda masala powder.
- Add 1/4th cup of water to prevent spices from burning.
- Add washed rice and mix well.
- Add water and salt to taste.
- Cover and cook till rice and tondli are perfectly done. Keep on checking inbetween
- Maharashtrian Tondli Bhaat is ready.
- While serving garnish with freshly scrapped coconut and chopped coriander leaves.
- Serve with pickle, papad, raita or buttermilk.
