Tondli Bhaat (Maharashtrian Style) | Tendli Masale Bhaat
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). This tondli bhaat is also referred to as tondli cha bhaat, tondli cha masale bhat, tendli pulao, tindora rice. This is a vegan, beginner-friendly, no onion & no garlic satvik recipe.
Ingredients
- 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
Instructions
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.
Video
Notes
More Related Recipes
Maharashtrian Recipes
Plant-Based & Vegan Recipes
Beginner-Friendly Recipes
Product links to buy
Basmati Rice
Maharashtrian Goda Masala
Garam Masala Powder
Red Chilli Powder
Coriander Powder
Turmeric Powder
Instant Pot
Pressure Cooker
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