Tendli Bhat (Ivy Gourd Rice )

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Tondli Bhat is a variation of masale bhat, which is one of my personal favourite dish from Maharashtrian cuisine.In my childhood days masale bhat was served during weddings along with jalebi and mixed vegetable bhajiyas.

This is a one pot meal, more like pulav.The special spice which gives this rice the authentic taste is special blend of spices known as GODA MASALA, which is easily available in market.

Ingredients :

2 cups Rice.

4 cups Hot water.

1 cup Tondli (cut into 4 pieces lengthwise)

1 medium Potato (deskinned and chopped into big pieces )- Optional

1/4 cup Green Peas-Optional.

2 tbsp Gheee.

2 Tamal patra.(Bay leaves)

1/2 tsp Rai.

1/2 tsp Jeera.

1/8 tsp Hing.

1 tsp Chilli Powder.

1 and 1/2 tsp Goda Masala.

1/4 tsp Haldi powder.

2 tbsp Vatan (Ref Glossary)

2 tbsp chopped  Tomato or 2 tbsp Curds.

Salt to taste.

For Garnish :

1/4 cup freshly grated Coconut

2 tbsp Chopped  Fresh Coriander leaves.


Wash and soak rice in water for 30 minutes. Drain and keep aside.

Chop tondli and potatoes and keep aside soaked in water.


Heat ghee in a thick bottom vessel, add rai,Jeera and hing,stir fry 30 secs.If using tomatoes,add chopped tomatoes saute for a minute.


Add chopped tondli,peas and potatoes.cover and cook for 2 minutes.


Add  red chili powder,haldi powder and goda masala,mix well.


Reduce heat,Add rice and salt ,mix.


Add 4 cups of hot water and bring to a boil.Add Vatan,if using curd instead of tomatoes, add now and mix well.


Reduce flame ,cover and cook till rice is done.


Remove in a serving bowl. Garnish with freshly grated coconut and chopped coriander leaves.

Serve hot.

Happy Cooking !!!


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