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Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice

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Course Main Dish
Cuisine Indian, Maharashtrian

Ingredients
  

  • 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 green cardamoms
  • 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
  • 2-3 tbsp peanuts
  • 8-10 curry leaves
  • 1/4 cup Fresh Grated Coconut + Extra for Garnish
  • 1 sprig Chopped Coriander for Garnish
  • 1/4 tsp Turmeric
  • 5 cups Water
  • 1 tsp sugar

Instructions
 

  • 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.

Notes

  1. You can use brinjal or okra as well
  2. Dry Coconut can be used
Tempering Ingredients
Keyword Maharashtrian Tendli Bhaat | Vegan Ivy Gourd Rice