Tendli Bhaat / Ivy-gourd Rice

Tendli Bhaat / Ivy-gourd Rice

Prep Time: | Cook Time: | Serves: 4 | Author: Rohini Ramanathan

Ivy-gourd is a tropical vine and grows primarily in tropical climates. It is commonly found in Indian states. It is grown for its edible fruits and tender shoots. It is also commonly known as Tindora / Tendli / Kovakkai.

Ivy-gourd is rich in beta-carotene. It may also be used in treating diabetes, constipation, wounds, and other conditions. But, there is no good scientific evidence to support this. Ivy-gourd contains chemicals that may reduce blood sugar levels and may also help heal skin wounds, reduce inflammation and rebuild skin tissues. This reference is taken from WebMD.

In India, ivy-gourd is eaten as dry sabzi/curry (cooked along with spices and/or coconut), and Sambar (Vegetable Lentil Soup) that goes with Rice. So, I came up with the idea of making this recipe for my daughter’s school lunch box. This recipe has simple yet flavorful spices and coconut that make the rice dish delicious. Tendli Bhaat is a Maharashtrian ecstasy. Now, let us see how to prepare this dish! I hope you will enjoy this recipe as much as our family does.

Ingredients

Uncooked Basmati Rice – 1.5 cups

Tindora / Ivy-Gourd – 250 grams

Salt – as needed

Water – 2 cups

Fresh / Frozen shredded coconut – 2 tbsp

Turmeric Powder – 1 tsp

Cilantro – 2 tbsp (finely chopped)

To Roast and Grind

Desiccated / Fresh / Frozen Coconut – 2 tbsp

Coriander Seeds – 1 tbsp

Black Pepper – 1/2 tsp

Cardamom pods – 3

Cumin Seeds – 1 tsp

Cinnamon Sticks – 1 inch

Kashmiri Chilli / Byadgi Chilli – 1

To Temper

Mustard Seeds – 1 tsp

Cashew Nuts – 1 tbsp (roughly chopped)

Curry Leaves – 1 sprig

Oil – 2 tbsp

Method

To Make Spice Powder

  1. Heat oil in a pan and dry roast all the ingredients listed under “To Roast and Grind” except for coconut. Roast for 5 mins until you get a nice aroma.
  2. Remove the ingredients and allow them to cool down on a plate.
  3. Next, add the desiccated / Fresh / Frozen Coconut and dry roast until it is golden brown in color. This would take at least 10 mins. Keep the flame on medium so that the coconuts don’t get burned. If using frozen coconut, just take a small quantity on a microwave-safe plate or bowl and heat it up for 30 seconds for it to thaw.
  4. Once everything is cooled down, blend it together into a coarse powder. Keep it aside for a while.

To Prepare Rice Using Instant Pot

  1. Thoroughly wash and dry Tindora and slice them lengthwise. Keep it aside.
  2. Turn on Saute -> More mode on Instant Pot. Wait for it to turn hot.
  3. Once Hot, Add oil and wait for 1 minute. Then add mustard seeds and allow them to splutter.
  4. Next, add cashew nuts and curry leaves. Saute until cashew nuts turn golden brown.
  5. Next, add the sliced tindora and saute for 2 mins.
  6. Add turmeric powder, salt, and ground masala. Mix everything well until combined.
  7. Turn off the saute mode. Wash and add the rice to the tindora mixture.
  8. Add 2 cups of water and close the instant pot lid and keep the vent sealed.
  9. Click on Pressure Cook mode – > High Pressure / More and set the timer for 2 mins.
  10. Once the cooking completes, wait for the pressure to be released naturally (NPR) or Quick Release (QR) pressure after 5 mins.
  11. Fluff up the rice and add chopped cilantro and shredded coconut and mix it well. Serve warm.

To Prepare Rice in Stove Top

  1. Thoroughly wash and dry Tindora and slice them lengthwise. Keep it aside.
  2. Cook Basmati rice as you do regularly. Once it’s cooked allow it to cool down and fluff it up.
  3. Heat a heavy-bottomed pan and add oil to it. Once hot, add mustard seeds and let them splutter.
  4. Next, add cashew nuts and curry leaves. Saute until cashew nuts turn golden brown.
  5. Next, add sliced Tindora and saute for 2 mins.
  6. Add turmeric powder, salt, and ground masala. Mix everything well until combined.
  7. Sprinkle some water and keep the pan covered for 10 mins. This will help the tindora cook.
  8. Check after 10 mins. If needed cook for 2 more mins.
  9. Once it’s cooked, lower the heat setting to low-medium and add the cooked rice.
  10. Mix everything well until the masalas are combined.
  11. Garnish with cilantro and shredded coconut. Mix well and serve warm.

Picture of the lunch box that I packed for my kiddo.

Notes

  1. Roasted and Ground masala will approximately be around 3-4 tbsp. You can add all the masala powder that you get or reduce it as per liking . I personally love the flavor and so add everything to the rice.
  2. You can use regular Sona Masoori Rice in place of Basmati Rice.

If you have tried this recipe, leave a comment below or share it with us on our Facebook / Instagram and tag #yumtumbhojana. We would love to see your post!

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