Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice
  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