Tendli Masale bhaat recipe is a traditional Maharashtrian one pot rice dish prepared using nutritious ivy gourd and goda masala.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, Maharashtrian

Ingredients

  • 2 tablespoons oil (or ghee)
  • 1 teaspoon mustard seeds
  • 1/2 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)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1.5 tablespoon goda masala
  • salt (to taste)
  • 2 cups water

Garnish:

  • 2 tablespoons coriander leaves
  • 2 tablespoons fresh coconut

Method

Instant Pot Method:

  1. Firstly, Press SAUTE on Instant Pot. Add ghee or oil and once it’s hot add mustard seeds and cumin (jeera) seeds, let them splutter.
  2. Next add minced ginger, garlic, green chilies, curry leaves, cashews, and asafetida. Stir and saute for 30 seconds till the cashews turn light brown in color.
  3. Add the tindora (Ivy Gourd) and stir fry for a few seconds.
  4. Next add rinsed rice, red chili powder, turmeric powder, goda masala, salt. Mix everything gently so the masalas coat with rice nicely.
  5. Add water (depending on your rice variety). Mix well and deglaze the pot.
  6. Close the lid on the pot, and turn the pressure valve to the SEALING position.
  7. Furthermore, Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
  8. 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 then do Quick Pressure Release (QR) Manually.
  9. Lastly, remove the lid away from you, garnish with fresh coriander leaves and fresh coconut. Gently mix everything together.
  10. Tendli Bhaat Recipe is ready to be enjoyed with pickle, papad and raita.

Stovetop Pressure Cooker Method:

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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.