Tendli Bhaat Recipe

Rice has its way with different cultures and cuisines. The same grain can be had as biryani, risotto, paella and this delicious tendli bhaat that we are going to make. Tendli – also known as baby watermelon, ivy gourd, kovakka and kundru – is essentially a tropical vine consumed in various form all over the globe.

The tendli bhaat, as the name suggests, is a rice dish cranked up with tendli. The preparation is a delight for all the spice-loving palates as it constitutes two doses of pungent masala. One while cooking the rice; and the second while seasoning it. Follow this recipe to put your buds on fire with some delicious tendli bhaat.

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Tendli-n On!

A spicy Maharashtrian rice and ivy gourd preparation.

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Prep Time

20 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 1 cups ½sliced tendli ivy gourd
• 1 cup long grained rice soaked for 10 minutes and drained
• 1 tbsp ghee
• tsp ½mustard seeds rai/ sarson
• tsp ½cumin seeds jeera
• 3 cardamoms elaichi
• 1 small stick cinnamon dalchini
• tsp ¼fenugreek seeds methi
• 2 slit green chilies
• 5 leaves Curry kadi patta
• tsp ¼asafetida hing
• tsp ½turmeric powder haldi
• tsp ½chili powder
• cup ¼grated coconut
• salt to taste
• For Spice Powder
• 1 small stick cinnamon dalchini
• 1 tsp coriander seeds dhania
• 1 tsp Cumin seeds jeera
• 1 tsp caraway seeds shahjeera
• 1/ cup grated dry coconut kopra
• 2 tbsp Sesame seeds til
• for garnish
• 2 tbsp Grated coconut
• 2 tbsp Chopped coriander dhania

Prep Time 20 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 1 cups ½sliced tendli ivy gourd 1 cup long grained rice soaked for 10 minutes and drained 1 tbsp ghee tsp ½mustard seeds rai/ sarson tsp ½cumin seeds jeera 3 cardamoms elaichi 1 small stick cinnamon dalchini tsp ¼fenugreek seeds methi 2 slit green chilies 5 leaves Curry kadi patta tsp ¼asafetida hing tsp ½turmeric powder haldi tsp ½chili powder cup ¼grated coconut salt to taste For Spice Powder 1 small stick cinnamon dalchini 1 tsp coriander seeds dhania 1 tsp Cumin seeds jeera 1 tsp caraway seeds shahjeera 1/ cup grated dry coconut kopra 2 tbsp Sesame seeds til for garnish 2 tbsp Grated coconut 2 tbsp Chopped coriander dhania

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Instructions

1. Grind the ingredients for the spice powder in a homogenous powder.
2. Heat ghee in a deep non-stick pan and add the mustard seeds.
3. When the seeds crackle, add the cumin seeds, cardamom, cinnamon, clove, fenugreek seeds, green chilies, curry leaves and asafetida and sauté on a medium flame for a few seconds.
4. Add the tendli and rice and sauté on a medium flame for 2 minutes.
5. Add the turmeric powder, chili powder, half the spice powder and salt. Mix well and sauté on a medium flame for another 2 minutes.
6. Add 2 cups of hot water. Mix well and cover with a lid and cook on medium flame for 7 to 8 minutes, stirring occasionally.
7. Add the coconut and the remaining half of the spice powder. Mix well and cook on a medium flame for 1 minute, stirring occasionally.
8. Serve hot, garnished with coconut and coriander.