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A fragrant one-pot Maharashtrian rice dish featuring tender ivy gourd, freshly grated coconut, and the unique, aromatic blend of Goda masala. It's a comforting and flavorful meal perfect for any day.
For 4 servings
Prepare Rice and Coconut Paste
Sauté Aromatics and Tendli
Combine Masalas and Rice
A fragrant one-pot Maharashtrian rice dish featuring tender ivy gourd, freshly grated coconut, and the unique, aromatic blend of Goda masala. It's a comforting and flavorful meal perfect for any day.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 488.56 calories per serving with 8.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook the Bhaat
Rest and Garnish
Add a handful of roasted peanuts or cashews along with the tendli for a crunchy texture and added richness.
Incorporate other vegetables like diced potatoes, green peas, or carrots along with the tendli for a mixed vegetable bhaat.
To make this recipe vegan, simply substitute ghee with a neutral vegetable oil like sunflower or peanut oil.
If you don't have Goda masala, you can use a mix of garam masala and a pinch of cinnamon and clove powder, though the taste will be different.
Ivy gourd (tendli) is a good source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and promotes a feeling of fullness.
This dish contains a variety of spices like turmeric and cumin, which have anti-inflammatory and antioxidant properties. Coconut provides healthy fats and minerals.
Tendli Bhaat offers a good balance of carbohydrates for energy, fiber from vegetables, and fats, making it a wholesome and satisfying meal.
Yes, Tendli Bhaat is a relatively healthy one-pot meal. It's balanced with carbohydrates from rice, fiber from tendli (ivy gourd), and healthy fats from coconut and ghee. The spices used also offer various health benefits.
One serving of Tendli Bhaat (approximately 1.5 cups or 340g) contains around 450-500 calories, depending on the amount of ghee or oil used.
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and pungent aroma from ingredients like stone flower, coconut, and sesame seeds. While you can substitute it with garam masala, the authentic taste of the dish comes from Goda Masala.
Mushy rice is usually caused by too much water or over-stirring. Ensure you use the correct rice-to-water ratio (typically 1:2 for pot, 1:1.75 for pressure cooker) and avoid stirring after the water comes to a boil.
Absolutely. For a 'Jain' or 'Satvik' version, you can skip the onion and garlic. The dish will still be flavorful due to the coconut paste and Goda masala.
Store leftover Tendli Bhaat in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or heat in a pan on the stovetop until warmed through.
This recipe goes great with these complete meals
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