Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, tendli bhaat ivy gourd. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Tendli Bhaat Ivy Gourd is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Tendli Bhaat Ivy Gourd is something that I have loved my entire life.
Tendli stands for ivy gourd and bhaat stands for rice. Tendli and rice combination turns even heavenly when we add the prepare Maharashtrian masala to it. You can make ivy gourd rice for special occasions or also use it as a tiffin treat.
To begin with this recipe, we have to first prepare a few ingredients. You can have tendli bhaat ivy gourd using 20 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Tendli Bhaat Ivy Gourd:
- Take 100 gm Kundri / Ivy Gourd washed and halved
- Get 100 gm basmati rice
- Make ready 1 inch cinnamon stick
- Prepare 2-3 cloves
- Take 2-3 green cardamoms
- Get 1/2 tsp mustard seeds
- Get 2-3 green chilli slit
- Make ready 1/2 tsp turmeric powder
- Take 1/2 tsp red chilli powder
- Get For Spice Powder
- Make ready 1/2 cup grated coconut
- Make ready 1/2 tsp Shahi jeera/cumin seeds
- Prepare 1/2 tsp whole coriander seeds
- Take 2-3 cloves
- Make ready 1-2 green cardamoms
- Get 2 Tbsp oil
- Get 1/2 cup water
- Get to taste Salt
- Prepare 1 Tbsp grated coconut to garnish
- Make ready 1 spring coriander leaves to garnish
Tendli is also known as kovakkai or tindora or ivy gourd or tondli in other languages. I make masale bhaat often like the way I end up making Pulao. all I need is some. Tendli or Tondli means Ivy Gourd in English. Also known as scarlet gourd, Tindora, Kowai fruit, Dondakaya Avakaya, kovakkai etc etc.
Steps to make Tendli Bhaat Ivy Gourd:
- Wash and halve the Kundri / Ivy Gourd. Set aside.
- Roast the ingredients under ‘Spice Powder’ section for a min and in a blender make a powder. Set aside
- In a wok heat oil and add mustard seeds. When it splutters add slit green chillies and cardamom seeds, cinnamon stick, cloves and stir for 1 mins. Add halved Kundri / Ivy Gourd and fry for 2-3 mins
- Add red chilli powder, turmeric powder and stir. Add water and cover to cook for 3-4 mins
- In a wok boil water and add the rice to cook 3/4. Set aside
- To the wok where the Kundri / Ivy Gourd is cooked add the ‘Spice Powder’ and stir for 4-5 mins
- Add cooked rice and stir very well. Add salt and stir once more
- Plate it and garnish with grated coconut and coriander leaves. Enjoy hot
Maharashtrian Tendli bhaat is a traditional no onion no garlic masale bhaat or a one pot meal, typically made during gatherings or special occasions. Learn How To Make Tendli Ki Sabzi Recipe aka Ivy Gourd Vegetable Recipe from Chef Ruchi Bharani, only on Rajshri Food. Filed Under: Lunch, one pot meal, Rice varieties Tagged With: masale bhat, masale bhat recipe in marathi, tendli bhaat, tendli bhaat with goda masala, tendli bhaji recipe in marathi, tendli recipe maharashtrian style. Masale Bhaat is another traditional rice variety of Maharasthra which I have started preparing only after coming to Mumbai. Tendli bhaat is a truly spicy rice dish that is not only fun to eat, but very healthy.
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