Tendli/Ivy Gourd Masala Bhaat

Step by step instructions to make simple Tendli/Ivy Gourd Masala Bhaat, Maharashtrian style. With the addition of lentils, this rice is one wholesome treat!
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Course: Main Course, rice, Side Dish
Cuisine: Indian, Maharashtrian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 1 cup of Tondli/Ivy Gourd cut in long strips
  • 1 large onion - chopped
  • 2 large tomatoes - finely chopped
  • 1/2 cup tur dal
  • 1 cup basmati rice
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 cloves
  • 2-3 peppercorns
  • 4-5 garlic cloves - minced
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tbsp cilantro paste
  • 2 tbsp  Homemade Garam Masala
  • Salt
  • 1 tbsp ghee/clarified butter
  • 1/3 cup chopped cilantro


  • Wash the rice and tur dal well. Cook them both together in 3 cups of water along with bay leaf, cinnamon stick and peppercorns in a rice cooker.Once done, give it a good mix to separate the grains.
  • In a pan, add the ghee.
  • Once it has melted. temper the cumin and mustard seeds. Then 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.
  • It's time to add the tondli and Homemade Garam Masala. Saute them for 4-5 minutes.
  • The tondli needs to well cooked and become soft. Now add the cooked rice and dal to it. Mix it all well.
  • Check salt and add if necessary. Sprinkle cilantro before serving. Serve this Tondli/Ivy Gourd Rice hot with Roasted Garlic & Tomato Raita or Minty Cucumber Raita.