Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice

Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice

This is my first attempt at a typical Maharashtrian dish. My daughter came up with the demand for Tendli Bhaat and here it is. Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice is a traditional no onion no garlic one pot meal. It is a delicacy and cooked during special occasions. Commonly served with a dollop of ghee and Buttermilk.

Created by using fresh, green tender, Tendli and Basmati Rice, it is a mouth-watering meal.  It tastes unquestionably heavenly with a lavish drizzle of ghee.

A little about Tendli

We usually make Tendli or Dondakaya curry here in Andhra. We also make a lip-smacking chutney with it. Tendli are best when they are firm and tender. The flesh inside should not be red and the seeds should be tiny. Mature tendli turns a reddish colour and is sweeter to taste. Tendli should be washed well and dried with a napkin. Chop both the edges and slit them lengthwise.

Nutrition facts

 Tendli comprises of beta-carotene, a chief vitamin A container from plant sources. Moreover it is also considered as a superb source of protein and fibre. It is also good for your gut. Many people turn up their noses against this awesome vegetable. But, isn’t it one of the best nutritious green vegetable?

Tendli Bhaat can be made with goda masala but nothing can match freshly ground masala. Fragrant rice is normally used for this bhaat. I couldn’t get it so I have used basmati rice.

Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice

INGREDIENTS

For the Masala (Spice Mix)

1 tbsp Coriander Seeds

2 dry red chillies

1 tsp sesame seeds

4-5 Black peppercorns

1 tbsp Cumin Seeds

1/4 inch Cinnamon Stick

1 tsp fenugreek seeds

4 cardamoms

For Tendli Bhaat | Vegan Ivy Gourd Rice

2 Cups Rice

4 tbsp ghee

200 gms Tendli/Ivy Gourd

2 tbsp Oil

1 tsp ginger

4 green chillies

2 bay leaves

1 tsp Mustard Seeds

Pinch of Gluten Free Asafoetida or Hing

2-3 tbsp peanuts

8-10 Curry leaves

1/4 Cup Fresh Grated Coconut + Extra for Garnish

Chopped Coriander for Garnish

1/4 tsp Turmeric

Salt to taste

5 Cups Water

1 tsp sugar

METHOD

For the Masala (Spice Mix)

Firstly, dry roast the ingredients on slow fire until fragrant. Let this cool completely. Make a coarse powder in the mixer.

For the Tendli Masale Bhaat

Later, wash and soak the rice for 30 minutes.

Next, heat a pan and add the oil.

Then add the mustard seeds and asafoetida  

Now add the chopped ginger, slit green chillies and the curry leaves. Next add the peanuts.

Subsequently add in the, tendli and give a quick stir.

Sauté until tendli is a little tender.

After this gently add the soaked rice. Stir and add the freshly ground masala and salt.

Gently give a stir so that the masala blends well.

Sauté for a minute and add the turmeric and grated coconut.

Finally add water and let the rice cook in the pan or rice cooker like I did.

Once it is done, drizzle the ghee, garnish with some fresh coconut and coriander. Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice is ready to be devoured.

Tendli and rice are a great twosome and together make a nutritious dietary one-pot meal that’s piquant and delicious.

Another Maharashtrian recipe I have tried is Sabudana Thalipeeth and Punjabi Rajma in Kolhapuri Masala.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.