Tendli Bhaat
A simple Maharashtrian-style rice dish where tender ivy gourd is cooked with soft rice, onion, peanuts, and warm spices. It is comforting, lightly spiced, and works beautifully as part of an everyday lunch or dinner plate.
For 4 servings
- prep · ~20 min
Soak the rice and prep the vegetables.
1.Rinse the rice well until the water runs mostly clear.2.Soak the rice in fresh water for 20 minutes, then drain.3.Slice the tendli thinly and keep the onion, green chili, and ginger ready.TIPThin, even slices of tendli cook faster and mix better with the rice. - boil · ~15 min
Cook the rice.
Add the drained rice, 2 cups water, and half of the salt to a pot. Cook until the rice is just tender and the grains stay separate, then fluff gently and keep aside.
- temper · ~3 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and asafoetida, then stir for a few seconds.4.Add peanuts and cook until lightly crisp and aromatic.TIPKeep the heat medium so the spices bloom without burning. - saute · ~12 min
Cook the onion and tendli.
1.Add onion, green chili, and ginger to the pan and cook until the onion turns soft and light golden.2.Add turmeric powder, red chili powder, and godha masala.3.Add the sliced tendli and the remaining salt, then mix well.4.Cook for 8 to 10 minutes, stirring now and then, until the tendli is tender but not mushy. - mix · ~3 min
Fold in the rice.
Add the cooked rice to the pan and toss gently so the masala coats the grains without breaking them. Cook for 2 to 3 minutes on low heat until everything is well combined.
- garnish
Finish with coconut, coriander, and lemon juice.
Turn off the heat and sprinkle grated coconut and coriander leaves over the bhaat. Add lemon juice and mix lightly.
- serve
Serve the tendli bhaat hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the rice just until tender and spread it briefly to cool so the grains stay separate when mixed.
- 2Slice the tendli thin and evenly; thick pieces stay undercooked while thin slices absorb the masala better.
- 3Fry the peanuts before adding the vegetables so they stay crunchy in the finished bhaat.
- 4Let the onion turn light golden, not dark brown, or it can overpower the mild goda masala.
- 5Add lemon juice only after switching off the heat to keep its fresh tang and avoid bitterness.
- 6If using leftover rice, reduce the salt in the rice itself and toss very gently to prevent breaking.
- 7This bhaat keeps well for lunchboxes; cool slightly before packing so the coconut garnish does not turn soggy.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and dry-roast the peanuts separately; you still get crunch with a lighter everyday version.
veganVegan
The dish is already vegan if your asafoetida is pure and not blended with wheat or other additives.
jainJain
Skip onion and ginger, increase green chili slightly, and rely on goda masala, coconut, and lemon for flavor.
milletMillet
Replace rice with cooked little millet or foxtail millet for a nuttier, more wholesome one-pot style meal.
Why this is on our healthy list.
Vegetable-rich comfort meal
Tendli adds a good portion of vegetables to the rice, making the dish more balanced and satisfying than plain bhaat.
Healthy fats and crunch
Peanuts and fresh coconut contribute satisfying fats and texture, which can make the meal feel fuller and more nourishing.
Digestive spice support
Ginger, cumin, mustard seeds, and asafoetida are traditional digestive spices that make this rice dish feel lighter to eat.
Frequently asked questions
Yes. Use cooled rice with separate grains, then fold it in gently and heat only until combined so it does not turn sticky.
