Tendli Bhaat, Maharashtrian Tendli Bhaat, Ivy Gourd Rice recipe
A delicious variety rice with sliced ivygourds/ Todali bath , makes a perfect lunch box dish too . This can be made as a festival dish too by adding some cashewnuts , coconut milk and additional masalas, or a simple everyday dish by making it with fewer aromatic masalas.
Servings Prep Time
4 15minutes
Cook Time
6minutes
Servings Prep Time
4 15minutes
Cook Time
6minutes
Instructions
  1. soak the basmati rice for about 15 minutes after washing it well .
  2. in pan add some ghee, sautee the sliced tindora, till it becomes crunchy but half cooked . set aside .
  3. In the same pan , add more ghee and sautee the whole spices ., add the drained basmati rice, sautee with spices , now add the sauteed tindora slices, mix well
  4. now add the sauteed tindora slices, mix well , add the masala powders one by one , add salt,add required amount of boiling water and cook till done either in a pan or in a cooker, .
  5. serve with garnished fresh grated coconut and coriander leaves .