Tendli Bhaat or Ivy Gourd rice recipe is a Maharashtrian delicacy. This flavored rice recipe calls for a special goda masala and is delicious to taste!
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What Is Tendli Bhaat
Tendli means Ivy gourd and Masala Bhaat means flavored rice. Tendli Bhaat has a unique flavor because of a special spice blend called Goda masala. It's a Maharashtrian delicacy and nearly every household has its own way of making this lip-smacking ivy gourd rice recipe.
Traditionally, this tendli recipe is Satvik which means that it's made with no onion or garlic. But over time there have been many variations in which they are added. Tendli and rice pair very well with one another in this recipe and together make a power-packed wholesome meal.
Tendli, Tondli, Ivy Gourd, scarlet gourd, Kundru, Tindora, Kowai fruit, Dondakaya Avakaya, or kovakkai is a popular green color vegetable used in Indian cooking. We, Indians use ivy gourd a lot in our day-to-day cooking and create simple and easy recipes like Shahi Tendli and Lasooni Tendli with it. They are also used to make pickles.
Why make this
- This flavored rice recipe is mildly spiced with Indian seasonings
- It's aromatic, spicy, and delicious
- Vegan and gluten-free
- It's a one-pot meal
- Great way to use leftover cooked rice
- Simple, quick, and easy tendli/ivy gourd recipe
Ingredients needed 🧾
Tendli - They are finger-sized green vegetables with white flesh and many tiny tender seeds inside.
They need to be thoroughly washed and patted dry. Then you need to chop and discard the two ends of it. No need to peel it. You can either slice them in rounds or cut them lengthwise.
You can easily find them in any Indian grocery store with fresh produce. You can also get the frozen ones that are precut.
Other veggies - onions and tomatoes are two of the basic veggies you will need in this recipe.
Spices and herbs - ginger paste, garlic paste, mustard seeds, cumin seeds, cloves, cinnamon, peppercorn, bay leaf, garam masala, and cilantro are what you will need.
Rice - You can use any leftover cooked rice. Just ensure the grains are separate and not sticky. If cooking from scratch, use any rice variety except the sticky kind.
I have used Basmati rice in this recipe. You can also use Sona Masoori or Surti Kolam rice. Jasmine rice will not work here. Maharashtrians use short grain rice such as Ambe Mohar.
Goda masala - This is a special spice blend used in Marathi cuisine. It is different from garam masala because of the spices used. It has a nutty, sweet, and mildly spicy flavor.
You can find goda masala in any Indian grocery store or even on Amazon. You can also easily make it at home. This masala gives this rice dish its authentic taste.
How to make it 🔪
- Rinse the rice well under running water. Soaking is not necessary but you can soak it for 15 minutes. Then cook it either in a rice cooker, pressure cooker, or Instant Pot. Chef Tip - Once the rice is done, let it cool down a bit, and then fluff it with a fork to separate the grains.
- Wash and clean the tendli. Chop and discard the top and bottom ends of it. Then cut them into thin long strips as shown in the picture above.
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- In a pan, add vegan ghee. Once it has melted. temper the cumin and mustard seeds. Then add the bay leaf, peppercorn, cinnamon, and cloves.
- Then add and fry the garlic and ginger paste.
- Add the onions and saute them for a minute or two till they turn translucent.
- Add the tomatoes and salt. Cook it for another minute till they are soft and pulpy.
- Then add the goda masala, and garam Masala. Saute them for 2 minutes.
- Now add the tendli and mix. Cover and cook for 8-10 minutes. It needs to become soft. Keep stirring in between.
- Now add the cooked rice to it. Mix it all well. Check and adjust the seasonings as needed.
- Garnish with cilantro and coconut (if adding). Mix and take it off the flame.
Serving suggestions 🍽
Serve this Tendli/Ivy Gourd Masala Bhaat warmly with Koshimbir, Burani Boondi raita, or Beetroot raita along with roasted papad. A dollop of vegan ghee on top goes a long way. Sol kadhi, a Kokum Beverage is a popular accompaniment with this rice.
Traditionally, this Ivy Gourd rice is served at weddings, and on special/festive occasions. Instead of serving it with regular chaas, enjoy a Masala chaas Popsicle after the meal.
Top recipe tips 💭
If you like some crunch, garnish it with roasted and crushed peanuts, pistachios, cashews, or almonds. You can make this recipe using other vegetables like eggplants (Vangi Bhaat), potatoes, jackfruit, cauliflower, parwal, etc. If you are making it for vrat or want to make it satvik, skip adding onion and garlic.
Recipe FAQs 📖
You can find goda masala in any Indian grocery store or even on Amazon. You can also easily make it at home.
If the goda masala you use is not spicy enough then add a teaspoon of chilly powder or 2-3 minced green chillies with it.
If you don't find or have goda masala, you can use garam masala. However, the flavors will vary. You may also use Vangi bath powder if you have it.
I have used Basmati rice in this recipe. You can also use Sona Masoori or Surti Kolam rice. Jasmine rice will not work here.
Maharashtrians use short grain rice such as Ambe Mohar instead of Basmati. You can use any leftover cooked rice. Just ensure the grains are separate and not sticky.
This flavored rice can be made ahead of time. Once made, you can store it in the fridge for 4-5 days. Do not garnish it with coconut if doing so. Add it fresh.
Tendli Masala Bhat can also be frozen for 2-3 months. Thaw it overnight in the fridge and then warm it up in the microwave or in a skillet.
Yes, it can be made in the Instant Pot. Add the ingredients one after the other. Saute at every step.
Then cook in manual or pressure mode for 5 minutes. When the Instant Pot beeps, let the pressure release naturally for 10 minutes.
Release the pressure manually. Lastly, garnish Tendli bhaat with cilantro and coconut.
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Recipe 📖
Tendli Masala Bhaat
Equipment
- 1 pan
Ingredients
- 1 cup basmati rice
- 1 cup Tendli/Ivy Gourd
- 1 onion
- 2 tomatoes
- 1 bay leaf
- 1 cinnamon stick
- 2-3 cloves
- 2-3 peppercorns
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ tbsp Garam Masala
- 1 tablespoon goda masala
- Salt
- 1 tablespoon vegan ghee
- ¼ cup chopped cilantro
- 2 tablespoon shredded coconut optional
Instructions
- Cook rice before hand. Allow it to cool down and fluff it with a fork.
- Cut the tendli into thin long strips after washing it well.
- In a pan, add vegan ghee. Once it has melted. temper the cumin and mustard seeds. Then add the bay leaf, peppercorns and cloves.
- Then add and fry the garlic and ginger paste.
- Add the onions and saute it for a minute or two.
- Add the tomatoes and salt. Cook it for another minute till they are done.
- Then add the goda masala, and garam Masala. Saute them 2 minutes.
- Now add the tendli and mix. Cover and cook for 8-10 minutes. It needs to become soft. Keep stirring in between.
- Now add the cooked rice to it. Mix it all well. Check and adjust the seasonings as needed.
- Garnish with cilantro and coconut (if adding). Mix and take it off the flame.
lunenburgmama says
This looks good. It looks tasty and fulfilling.
Jessie says
This sounds like an awesome combination of flavors, I will have to give this a try!
Sandi says
Looks like a new recipe to try out! Can't wait to try it.
Morgan Eisenberg says
This is right up my alley. I've never had it before but I loooove all of the ingredients! So much flavor!
pegasuslegend says
We love rice and eat it often, I love new recipe to try and this one is a great way to start with!
Madi says
What an incredible dish to try out! I had never heard of it before but it sounds so flavorful and delicious!
Priya says
Thank you so much. You must give this recipe a try. 🙂