Tendli Bhaat Maharashtrian Tendli Bhaat

‘Tendli’ means ivy gourd, and ‘bhaat’ means rice in Marathi. This healthy one-pot rice dish can be served for lunch or dinner with plain curd or raita of your choice. You may also like my other one-pot recipes Karnataka Style Bisi Bele Bath, Quinoa Bisi Bele Bath, and Methi Leaves Bhaat. Every Maharashtrian household will have this goda masala powder (spice blend made using dry coconut, cinnamon, dry red chilies, stone flower, sesame seeds, and other ingredients) used like garam masala for Maharashtrian dishes. I have used store-bought Goda Masala for this recipe. Goda masala is an absolute must in masale bhaat with tendli. It gives a unique flavor and aroma to the dish. Check out the famous Mumbai Pav Bhaji recipe made in the Instant Pot from my blog.

Ingredients

Tindora (ivy gourd): Wash and cut into thin strips. Rice: Traditionally, medium grain rice, like sona masoori rice, or Indrayani rice, is used. You can also use basmati rice. Oil: Use any vegetable cooking oil. Mustard & Cumin seeds: added for tempering. Ginger and garlic: I have used minced ginger and garlic. Green chilies: I have used two green Thai chilies. Curry leaves: are added to enhance the flavor. Dry spices: I used turmeric powder, red chili powder, and goda masala. You can increase or decrease the spices according to your choice. Goda Masala is the star ingredient; it’s available in Indian grocery stores, or you can make it at home. Cashews: They give a nice crunch to the dish. If you have a nut allergy, skip it. Garnish: I have used coriander leaves and fresh shredded coconut.

How to Make Tendli Bhaat in Instant Pot

Firstly, Press SAUTE on the Instant Pot. Heat ghee or oil, add mustard seeds and cumin (jeera) seeds, and let them splutter. Next, add minced ginger, garlic, green chilies, curry leaves, cashews, and asafetida. Stir and saute for 30 seconds till the cashews turn light brown. Add the tindora (Ivy Gourd) and stir fry for a few seconds. Next, add rinsed rice, red chili powder, turmeric powder, goda masala, and salt. Mix everything gently, so the masalas coat with rice nicely. Add water (depending on your rice variety). Mix well and deglaze the pot. Close the lid on the pot, and turn the pressure valve to the SEALING position. Furthermore, Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes. When the instant pot beeps, let the pressure release naturally for 10 minutes, and then quick release the pressure manually. If you do not have time, do Quick Pressure Release (QR) Manually. Lastly, remove the lid away from you, garnish with fresh coriander leaves and fresh coconut. Gently mix everything. Serve this Instant Pot Tendli Bhaat Recipe with pickle, papad, and raita.

Stovetop Pressure Cooker Method

Follow the same steps, close the pressure cooker lid, and place a whistle—Cook for two whistles on medium flame. Maharashtrian Tendli bhaat in the cooker is ready to serve.

Serving Suggestions

Serve Tendli Bhaat with some pickle, papad, raita, or kosambari (a type of salad). I also like to pair it with curd rice or sol kadhi for gatherings.

How to make Goda Masala at Home?

You can easily make Goda Masala at home. Also, Every family has its own recipe with variations in spices used. Goda masala is also known as Kala masala in some parts of Maharashtra. For the Goda Masala (Spice Mix):

1 tablespoon Dry coconut/Desiccated Coconut 2 teaspoons Coriander Seeds 4-5 Black peppercorns (Kali Mirch) 1 or 2 Dry Red Chillies 2 green Cardamom (Elaichi) 3-4 Cloves (Lavang/Long) 1 teaspoon Cumin Seeds (Jeera) ½ inch Cinnamon Stick (Dalchini) 1 teaspoon Sesame seeds 1 small piece of stone flower (dagad phool) - optional

Method:

Dry roast the spices one by one on medium-low heat until fragrant or they change color. Let this cool completely. Once cooled, grind it into a fine powder and store it in an airtight container.