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Maharashtrian Tendli bhaat is a traditional no onion no garlic masale bhaat or a one pot meal, typically made during gatherings or special occasions.

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.
5 from 7 votes
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Course: Main Course
Cuisine: Indian, Maharashtrian
Keyword: Gluten Free, No Onion No Garlic, One Pot Meal, Pressure Cooker Recipes, Rice, Vegan, Vegetables
Prep Time: 10 minutes
Cook Time: 10 minutes
Soaking Time: 20 minutes
Author: Renu Agrawal-Dongre

Ingredients

  • 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

Instructions

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

Notes

  • 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
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