Wednesday, June 14, 2017

Tendli Bhat, Mahrashtrian Ivy Gourd Rice


          I have heard of this Tendli Bhat, a rice made with ivy gourd in the Mahrashtrian style, but never got a chance to try it until now. When I saw the recipe, I found that I had made an almost similar rice using cucumber as the main ingredient, Cucumber Masala Bhat. This is a simple one pot meal with rice and ivy gourd/ kovakkai as the main ingredients and is very flavorful with the fresh masala powder made with sesame seeds and dried coconut/ copra and other spices. Serve it with some papads or chips and raitha or curd for a simple and delicious meal..

Need To Have

  • Basmati Rice - 1 cup
  • Sliced Ivy Gourd - 1 + 1/2 cups
  • Mustard Seeds - 1/2 teaspoon
  • Asafoetida - 1/4 teaspoon
  • Green Chilly - 1, sliced
  • Curry Leaves - 15
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 1 teaspoon
  • Grated Coconut - 3 + 2 tablespoons
  • Chopped Coriander - 2 tablespoons
  • Salt to taste

To Powder

  • Copra/ Dried Coconut - 1/4 cup, grated
  • Cinnamon - 1/2" piece
  • Cloves - 2
  • Cumin Seeds - 1 teaspoon
  • Shah Jeera - 1/2 teaspoon
  • Coriander Seeds - 1 teaspoon
  • Sesame Seeds - 2 teaspoons

Original recipe here

Method


          Wash and slice the ivy gourd and keep. Wash and soak the basmati rice for at least 20 minutes.


          Powder together all the ingredients given under ' to powder ' and keep.


          Heat a tablespoon of ghee, add the mustard seeds, once it starts sputtering, add the green chilly,  curry leaves and asafoetida and mix.


          Add the ivy gourd and the drained rice and saute for 2 minutes, then add the turmeric powder, chilly powder and half the ground mixture and mix for 2 more minutes.


          Then add about 2 + 1/2 cups of water, salt, cover and cook, once it starts boiling, reduce the heat and cook till the rice is done and dry. Add 3 tablespoons of grated coconut, remaining ground powder, mix and cover and switch off the stove after a minute. Don't mix the rice at least for 15 to 20 minutes. Then garnish with the chopped coriander and the remaining 2 tablespoons of grated coconut and serve.


Note
You can use oil in the place of ghee, but ghee has its own flavor.
If you don't have copra/ dried coconut, then saute the fresh grated coconut till dry and use.
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4 comments:

  1. That looks like a perfect weekday lunch!

    ReplyDelete
  2. I love kovakkai! This rice looks so yummy & flavourful!

    ReplyDelete
  3. Haven't tried adding ivy gourd in rice...Looks delicious!

    ReplyDelete