Maharashtrian Tendli Bhaat | Ivy Gourd Rice (No Onion No Garlic)

Maharashtrian Tendli bhaat is a traditional no onion no garlic masale bhaat or a one pot meal, typically made during gatherings or special occasions.
Course Main Course
Cuisine Indian
Keyword Gluten Free, No Onion No Garlic, Rice, Vegan, Vegetables
Prep Time 10 minutes
Cook Time 10 minutes
Soaking Time 20 minutes
Author Renu Agrawal-Dongre


  • For the Masala
  • 2 tbsp Desicatted Coconut/Dry coconut
  • 1 tbsp Coriander Seeds
  • 4-5 Black peppercorns (Kali Mirch)
  • 1 Black Cardamom (Elaichi)
  • 3-4 Cloves Lavang/Long
  • 1 tsp Cumin Seeds (Jeera)
  • 1/4 inch Cinnamon Stick (Dalchini)
  • For Tendli Masale Bhaat
  • 1 Cup Rice
  • 100 gms Tendli/Tondli/Ivy Gourd
  • 2 tbsp Oil
  • 1 tsp Mustard Seeds (Rai)
  • a pinch of Gluten Free Asafoetida (Hing) **Please see Notes
  • 2-3 tbsp or 7-8 Broken Cashew (Kaju)
  • 8-10 Curry leaves
  • 1/4 Cup Fresh Grated Coconut + Extra for Garnish
  • Chopped Coriander for Garnish
  • 1/4 tsp Turmeric (Haldi)
  • Salt to taste
  • 1 +3/4 -2 Cups Water


  1. Masala (Spice Mix)
  2. Dry roast the ingredient one by one on slow until fragrant or they change colour.
  3. Let this cool completely.
  4. Grind it into a fine powder.
  5. Tendli Masale Bhat
  6. Wash and Soak the rice for 20-30 minutes.
  7. In a pressure cooker, add the oil.
  8. Once hot add in the asafoetida and mustard seeds.
  9. Let the mustard seeds crackle. Now add in the curry leaves and cashew.
  10. Stir fry it for 8-10 seconds until the cashew starts changing colour.
  11. Now add in the fresh coconut, tendli and give a quick mix.
  12. Add in the rice, freshly grounded masala and salt.
  13. Mix in everything very gently so that the masala is coated nicely. Be gentle or else you will break the rice.
  14. Let this cook for a minute or two. This helps in the masala getting cooked and also getting it coated to the rice.
  15. Now add in 1+3/4 or 2 cups of Water (Depending on your rice).
  16. Give everything a quick mix and pressure cook for 1-2 whistle or as per your pressure cook setting.
  17. Once the pressure settles , serve it garnished with some fresh coconut and coriander. One can add a dollop of ghee too and enjoy.

Recipe Notes