Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice

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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

Tendli or Ivy Gourd

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

Dry Masala

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.

Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice
Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice
Print Recipe
Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice
Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice
Print Recipe
Ingredients
Servings:
Instructions
  1. For the Masala (Spice Mix)
  2. Firstly, dry roast the ingredients on slow fire until fragrant. Let this cool completely. Make a coarse powder in the mixer.
  3. For the Tendli Masale Bhaat
  4. Later, wash and soak the rice for 30 minutes.
  5. Next, heat a pan and add the oil.
  6. Then add the mustard seeds and asafoetida
  7. Now add the chopped ginger, slit green chillies and the curry leaves. Next add the peanuts.
  8. Subsequently add in the, tendli and give a quick stir.
  9. Sauté until tendli is a little tender.
  10. After this gently add the soaked rice. Stir and add the freshly ground masala and salt.
  11. Gently give a stir so that the masala blends well.
  12. Sauté for a minute and add the turmeric and grated coconut.
  13. Finally add water and let the rice cook in the pan or rice cooker like I did.
  14. 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.
  15. Tendli and rice are a great twosome and together make a nutritious dietary one-pot meal that's piquant and delicious.
Recipe Notes
  1. You can use brinjal or okra as well
  2. Dry Coconut can be used

Tempering Ingredients

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 58

  1. I am not a big fan of Tendli, and I had no idea that you could cook it like this and make it so delicious. That Tendli Bhaat looks simply delish! Always love your presentation and plating.

  2. I am not a big fan of Tendli, and I had no idea that you could cook it like this and make it so delicious. That Tendli Bhaat looks simply delish! Always love your presentation and plating.

  3. Swati Mathur says:

    I never tried this but as this looks easy to cook , I would love to try this to bring some variety in my cooking. When ever I read any of your recipe post and I could actually imagine you cooking.

  4. I personally not like Tendli and never tried it too. This recipe of Tendli Bhaat looks delicious. I would love to try it someday.

  5. I have had Tendli only as a fry, as an accompaniment to dal rice or roti-subzi. This one looks very tempting and worth a try!

  6. I love Maharashtrian dishes for its spicy recipes. I would definitely try this at home. Thanks for sharing it with us all.

  7. The Tendli bhaat looks yummilicious. I am surely going to try it soon with your recipe. I am a pure vegetarian and would love to prepare and have this one pot dish.

  8. Madhu Bindra says:

    I have never had tendli bhaat or even tendli chutney. I usually cook it as a regular sabji. But this looks really good. I am surely going to try it out.

  9. Shreemayee Chattoppadhyay says:

    I see Tendli in our vegetable market, yet never bought. Actually I don’t know how to cook. You’ve shared a simple recipe here. I’m going to bookmark this post to try it someday. Thanks for the recipe ☺️.

  10. Suhasini I.P. says:

    My mom doesnt use coconut in this bath. This used to frequently appear in my lunchbox during my school years.

  11. I do not love tendli so much but the rice looks really tempting Harjeet ji. Your each and every recipe is really delicious. Will try this one now.

  12. Anjali Gupta says:

    A definite would try recipe Harjeet, once I get hold of tendli from the market on the next veg shopping…Love the simple and honest way you have presented it. Would love to read about your food journeys. I do a lot of baking myself – cooking and experimenting for my family is never a chore for me – and baking is therapeutic! Agree on the feel you feel – so do I!!!!

  13. Jigna Vora says:

    This is so perfect as i already have some Tendli waiting in the fridge. Sounds like a delicious evening meal. Will try it tommorrow night 🤞

  14. Jigna Vora says:

    An interesting recipie involving tendli…
    The ingredients are so diverse you can just tell by reading how delicious its going to turn out…also a huge shoutout for the writting…its like reading a sunrise…flawless 🙂

  15. Raunica says:

    Have always liked the sabzi preparation but did not know this form. Its a whole meal in one and apparently nutritious at that too. Should be giving this one a try soon.

  16. Ritu Bindra says:

    I don’t particularly enjoy tendli, but this looks so inviting. Would have to prepare it without the peanuts but I hope it would take as good. Learning something new each time I visit your blog 🙂

  17. I’ve always loved tendlichi bhaji and even tendli chokha bihari style but never made tendli bhaat. I’m definitely going to try this recipe. Seems like a interesting recipe.

  18. We call Tendli as “Kundri”…. I don’t like this vegetable at the top but my mumma use to cook this…. After reading this post I got learn many new benifit of Tendli…..
    I was unaware of this dish….. Thanks for sharing this information with us……

  19. Aditi Kapur says:

    I have never had Tendli (don’t even know what they call it in North India…kundru maybe). I just see the vegetable with vegetable vendors and ignore it.
    But, the way you’ve put up this recipe, I think of trying it:)

  20. Waah,Tendli ka aisa use to kabhi socha hi nahi…you make it look so delicious and tempting…jabki main tendli khati hi nahi 🙂

  21. I so love all your recipe ideas. I followed you for a2z and totally loved it

  22. Simrit Bedi says:

    I have never water tendli…but this recipe looks really nice and interesting.. will definitely try for sure

  23. Abha Singh says:

    I made chutney using tendli in andhra style and it was delicious. I had never tried other recipes as my husband don’t like tendli. I am definitely going to try this one. Thanks for sharing.

  24. Such an informative post & im really excited to try this recipe out and include tendli as a regular in our daily meal menu. Saving it for future use.

  25. Monidipa Dutta says:

    I live in Mumbai but I have never tried tendli rice. I am not a tendli fan too. But this recipe looks really good. I will try it at home…

  26. Harjeet ji, your post has brought so many college memories. This was one of the fav dish my friend Madhu used to get and I used to especially go to her place for having this. Shall make it using your style and keep you posted soon.

  27. Arti Singh says:

    That was very nice recipe , infact i didnt knew it is called Tendli , will definitely try this next time

  28. Maharashtrian dishes are love. I have eaten tendli bhaat cooked by my friend here, though I liked it a lot I couldn’t ask for recipe somehow, thanks for sharing it Harjeet, surely give it a try.

  29. It’s a family favourite for us but our spice mix doesn’t have sesame. I will try this. Thanks for sharing

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