Tendli also known as Kundru is Ivy Gourd in English. Tendli bhaat is a very popular rice dish from Maharashtrian cuisine. It gets its unique flavour from the freshly ground goda masala powder which is used extensively to flavour many Maharashtrian dishes. This one pot meal can be relished with papad and pickle.
Tendli / ivy gourd - 250 gms Rice - 1 & 1/2 cups or as needed Onions - 1 Oil - 2-3 tbsps Desi ghee / clarified butter - 2 tbsps Roasted peanuts - few Goda masala - 2-3 tsps Coriander leaves - handful Red chilli powder - 1/2 tsp Salt - to taste Green chillies - 1 or 2 Grated ginger - 1 tbps Crushed garlic - 1 tbsp Grated coconut - 3 tbsps Asafoetida / hing - 2 pinches Mustard seeds - 1 tsp Cumin seeds - 1 tsp Curry leaves - few Turmeric powder - 1/2 tsp Cinnamon stick - 1" piece Green cardamoms - 3
1. Heat oil and add asafoetida, cumin seeds and mustard seeds.
2. Next add the cardamoms and cinnamon stick.
3. When they give out an aroma add the ginger, garlic and curry leaves.
4. Toss them a bit until the ginger garlic colour changes.
5. Now tip in the onions and green chillies. Saute them.
6. When the onion is golden brown add the ivy gourd strips.
7. Cover and let them cook.
8. When they are almost done add the salt, turmeric powder and half of the goda masala powder saving some for later when we add the rice.
9. Add 1/4 cup of water and simmer so that all the flavours are incorporated.
10. After the water is absorbed by the vegetables add handful of roasted peanuts, 1 tbsp of grated coconut and some fresh coriander leaves.
11. Now add the soaked and washed rice. Using the same measuring cup add little less than double quantity of water.
12. Add the remaining goda masala and salt. Check and adjust the spice level to your liking.
13. Cover the pan and cook on medium flame first. After the water dries up reduce the flame to low.
14. Add about 2 tbsps of ghee (clarified butter). Give it a gentle stir and place it for dum on a griddle (tawa) for few minutes on low flame.
15. Dish it out and garnish with some peanuts, grated coconut and coriander leaves.
16. You can enjoy it with some pickle, yogurt and thecha.
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This recipe is for A-Z challenge - Season 2
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is T
Recipe List of A-Z Challenge (Season 2)
A - Adraki Aloo (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar ke Phulke (Sorghum Flour Flatbreads)
K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)
L - Lehsun Ka Achar ( Garlic Pickle)
M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)
N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)
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