Tendil Bhat, also known as Tendli Rice, is a delightful and flavorful dish from the western Indian state of Maharashtra. Tendli (also called ivy gourd or Tindora) is a small, green, and crunchy vegetable that pairs perfectly with rice to create a wholesome, satisfying meal. This dish is often enjoyed with a variety of lentil sides and chapatis, making it an excellent choice for lunch or dinner.
Here’s how you can make Tendil Bhat at home, a dish that is easy to prepare and packs a punch with aromatic spices and tangy flavors.
Ingredients:
- 1 cup rice (washed and soaked for 20-30 minutes)
- 1 cup Tendli (Ivy gourd), sliced thinly
- 1 tbsp oil (preferably coconut or vegetable oil)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2-3 dried red chilies
- 1 onion, finely chopped
- 1-2 green chilies, slit
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala (optional)
- 1 tbsp ginger-garlic paste
- 1/2 tsp asafoetida (hing)
- 1-2 tbsp tamarind pulp (optional, for a tangy kick)
- Salt to taste
- 1 1/2 cups water (adjust depending on the rice type)
- Fresh coriander leaves, chopped (for garnishing)
Instructions:
- Prepare the Rice:
- Start by washing the rice thoroughly and soaking it in water for about 20-30 minutes.
- Drain the rice and set it aside for later.
- Cook the Tendli:
- Heat oil in a large pan or kadhai over medium heat.
- Once the oil is hot, add mustard seeds, cumin seeds, and dried red chilies. Let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
- Now, add the sliced Tendli and cook for 4-5 minutes, stirring occasionally, until the vegetable softens and becomes slightly golden.
- Add the Spices:
- Sprinkle turmeric powder, red chili powder, coriander powder, and garam masala into the pan.
- Mix well, ensuring the Tendli is coated evenly with the spices. Let this cook for another 2-3 minutes.
- Cook the Rice:
- Add the soaked and drained rice to the pan and stir to mix everything together.
- Add water, salt, and tamarind pulp (if using) and bring it to a boil.
- Reduce the heat to low, cover the pan, and let the rice cook for about 10-15 minutes, or until the rice is fully cooked and the water is absorbed.
- Garnish and Serve:
- Once the rice is cooked, fluff it gently with a fork.
- Garnish with freshly chopped coriander leaves.
- Serve hot with raita, dal, or even a side of papad for added crunch.
Tips:
- You can add a few cashews or peanuts for an extra crunch.
- For a richer flavor, use ghee instead of oil to sauté the spices and vegetables.
- Adjust the spice levels according to your preference, adding more or less chili powder and green chilies.
- You can also prepare this dish in a pressure cooker for a quicker version.
Health Benefits:
Tendli, or ivy gourd, is low in calories and rich in fiber, making it great for digestion. It also contains vitamins like A and C, which contribute to overall health. This dish is light on the stomach and makes for a nutritious, balanced meal when paired with dal or yogurt.
Tendil Bhat is not only a staple in Maharashtrian homes but also a dish that is loved for its simplicity and flavors. Whether you’re craving something quick yet flavorful or looking to try a traditional Indian rice recipe, Tendli Rice will surely satisfy your taste buds.
Enjoy your homemade Tendil Bhat with your loved ones!
