26 Feb Tendli bhaat
Tendli Bhaat is a traditional Maharashtrian rice delicacy made with ivy gourd (tendli/tindora), rice, and a fragrant spice mix called Goda Masala. It is often prepared for festivals, weddings, and special occasions, served with a dollop of ghee, papad, and raita. The dish is mildly spiced, aromatic, and wholesome — a perfect balance of nutrition and comfort.
Ingredients
- 1 cup sona masoori rice / ambemohar rice
- 1 cup tendli (ivy gourd), slit lengthwise
- 1 medium onion, sliced (optional)
- 2–3 tbsp oil or ghee
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1–2 green chillies, slit
- 8–10 cashew nuts
- 1 tsp turmeric powder
- 1½ tsp red chilli powder
- 1½ tbsp Goda Masala (Maharashtrian spice blend)
- 2½ cups water (for cooking rice)
- Salt to taste
- Fresh coriander and grated coconut , for garnish
- Ghee (optional, for serving)
COOK TIME
25 minutes
CALORIES
15 minutes
PROTEIN
6
FATS
25 minutes
CARBOHYDRATES
15 minutes
SERVES
6
Instructions
- Wash rice and keep aside for 20 mins.
- Heat oil/ghee in a thick-bottomed pan or pressure cooker. Add mustard seeds, cumin seeds, cashews, green chillies, and sauté. Add the chilli and turmeric powders.
- Add sliced onion (if using) and fry until soft.
- Add tendli, salt. Sauté 3–4 minutes.
- Stir in rice and roast lightly with masala for a minute.
- Add water, Goda masala, and mix well. Cook covered until rice is fluffy and tendli is cooked.
- Garnish with fresh coriander, grated coconut. Serve hot with ghee, raita, or pickle.
Highlights
Tendli adds fiber, antioxidants, and micronutrients.
Goda Masala gives a unique sweet-spicy-earthy flavor.
Festive yet balanced: carb-rich rice, moderate protein, healthy fats from cashews .
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