A spoon digging into a bowl of Tendli Masala Bhaat | Ivy Gourd Masala Rice
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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!
Course Main Course, rice, Side Dish
Cuisine Indian, Maharashtrian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Priya Lakshminarayan

Ingredients

  • 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

Instructions

  • 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.