Tendli Bhaat Recipe

Ingredients

• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• ½ teaspoon cumin (jeera) seeds
• 1 teaspoon garlic minced (optional)
• 1 teaspoon ginger minced
• 2 green chilies slit lengthwise
• 1 stalk curry leaves
• 10-12 cashews nuts
• 1 big pinch asafetida (hing)
• 1.5 cups tindora (ivy gourd) sliced
• 1 cup sona masoori rice rinsed
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1.5 tablespoon goda masala
• salt to taste
• 2 cups water

Garnish:

• 2 tablespoons coriander leaves
• 2 tablespoons fresh coconut

Steps

Instant Pot Method:

1. Press SAUTE on the Instant Pot and add ghee or oil. Once hot, add mustard and cumin (jeera) seeds and let them splutter.
2. Add the minced ginger, garlic, green chilies, curry leaves, cashews and asafetida. Stir and sauté for 30 seconds until the cashews are light brown.
3. Stir-fry the tindora (ivy gourd) for a few seconds after adding it.
4. Add rinsed rice, red chili powder, turmeric, goda masala and salt. Mix gently to coat the rice well with masalas.
5. Add water according to the rice variety, mix thoroughly and deglaze the pot.
6. Close the lid and set the pressure valve to SEALING.
7. Select MANUAL/PRESSURE COOK (High Pressure) and set 5 minutes.
8. At the beep, allow natural pressure release for 10 minutes and then manually quick-release. If short of time, use manual Quick Pressure Release (QR) instead.
9. Remove the lid away from you, garnish with fresh coriander and fresh coconut and gently mix.
10. The Tendli Bhaat is ready to enjoy with pickle, papad and raita.

Stovetop Pressure Cooker Method:

1. For the stovetop cooker, follow the same steps, close the lid and place the whistle. Cook for two whistles over a medium flame; the Tendli bhaat is ready to serve.