Tondli bhaat is a traditional Maharashtrian rice dish made with ivy gourd, also known as tondli, tendli, or tindora. Cooked with rice and Maharashtrian goda masala, this flavourful one-pot meal is also called tondli masale bhaat, tendli pulao, or tindora rice.
This version is vegan, beginner-friendly, and made without onion or garlic. It’s a comforting meal for lunch or dinner, and it can also be packed in a lunchbox with curd and pickle.
What Is Tondli Bhaat?
Tondli bhaat, also called tondlicha bhaat, is a Maharashtrian rice preparation made with tondli (ivy gourd) and goda masala. The spice blend gives the rice its distinctive Maharashtrian flavour.
It’s often served at weddings, thread ceremonies, family gatherings, and special occasions. Since the rice and vegetables cook together, tondli bhaat also makes a satisfying one-dish meal at home.
What Makes Maharashtrian Tondli Bhaat Special?
Goda masala is the key seasoning in this recipe. It’s a traditional Maharashtrian spice blend with a warm, nutty, slightly sweet flavour. You can find it at many Indian grocery stores, or make it at home.
Tondli bhaat is similar to Maharashtrian masale bhaat, but the two are not quite the same. Masale bhaat often includes a wider variety of vegetables, while tondli bhaat centres on ivy gourd.
Which Rice Works Best for Tondli Bhaat?
Small-grain rice such as ambe mohar is commonly used for this preparation. I use basmati rice, too, and it works well. There’s no strict rule about the rice variety, so use what you have available.
The amount of water can vary depending on the type and age of the rice. Follow the quantity in your recipe card and adjust as needed for the rice you’re using.
Ingredients for Tondli Bhaat
Tondli (tendli or ivy gourd) is the main vegetable in this rice. The recipe uses 200 grams, cut lengthwise.
Rice gives the dish its base. I use basmati rice, though ambe mohar or another rice variety can also be used.
Green peas are optional. I add ¼ cup for extra texture and flavour, but you can leave them out if you prefer.
Goda masala is the main spice blend and gives the rice its traditional Maharashtrian taste. If you don’t have goda masala, garam masala can be used instead.
Coriander powder, red chilli powder, and turmeric powder add flavour and colour to the rice. The exact quantities are listed in the recipe card.
Water is used to cook the rice. The original recipe uses 8 cups of water for 4 cups of rice, but the amount may need to be adjusted depending on the rice.
I use sunflower oil to make tondli bhaat. You can use another vegetable oil if that’s what you have at home.
Tips for Making Tondli Bhaat
Use the rice you have
Ambe mohar is a traditional choice for this type of preparation, but basmati also works. Use the rice you prefer and adjust the water according to its cooking needs.
Don’t skip the goda masala if you want the traditional flavour
Goda masala gives tondli bhaat its characteristic Maharashtrian taste. Garam masala is a useful substitute when goda masala isn’t available, though the flavour will be different.
Add peas only if you like them
Green peas add texture and a little extra volume, but they’re optional. The dish can be made without them.
Garnish before serving
Freshly grated coconut and coriander powder are used as a garnish in this recipe. Add them when serving for the finishing touch.
Serving Suggestions
Tondlicha bhaat is often served with simple sides that complement its spices.
With phodnicha taak
Serve it with tempered buttermilk for a refreshing accompaniment.
With solkadi
Solkadi, made with kokum and coconut milk, is another traditional pairing.
With curd, pickle, and papad
For a simple everyday meal, serve tondli bhaat with curd, pickle, and papad. It also works well as a lunchbox meal with curd and pickle packed separately.
How to Store Tondli Bhaat
Store leftover tondli bhaat in a covered container in the refrigerator and consume it within 3 days. Reheat it thoroughly before serving, adding a little water if needed to loosen the rice.
Frequently Asked Questions
What can I use instead of goda masala?
You can use garam masala if you don’t have goda masala. The flavour will be a little different, but it’s a practical substitute.
Can I make tondli bhaat with basmati rice?
Yes. Ambe mohar is commonly used for this preparation, but basmati rice also works. Adjust the water according to the rice you use.
Is tondli bhaat made without onion and garlic?
Yes. This version is made without onion and garlic and is described as a satvik-style recipe.
Can I skip the green peas?
Yes. Green peas are optional, so you can leave them out.
Is tondli bhaat vegan?
Yes. This recipe uses vegetable oil and is vegan as written. Serve it with a vegan accompaniment if you want to keep the whole meal vegan.
In This Post
Related Recipes
Tondli bhaat is a comforting Maharashtrian rice dish that brings together ivy gourd, rice, and the distinctive flavour of goda masala. Make it for a simple one-pot meal, or serve it with buttermilk, solkadi, curd, pickle, or papad for a more complete meal.
How to make Traditional Maharashtrian Tondli Bhaat
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Recipe Card
Tondli Bhaat (Maharashtrian Style) | Tendli Masale Bhaat
Ingredients
Method
- 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.
- 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.
