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June 16, 2009

Tendli Bhat


Summer vegetables. Where I live, they’re usually Cucurbits. In every shape and size. From the large gourds and pumpkins to medium sized ridge gourds and smooth gourds to the tiny tindas and ivy gourds. Life can get very boring at times. We also get many varieties of beans. But you see, that’s what I like about winter – the colour. In summer, almost everything we’re able to cook is green. So, in order to make life a little interesting, I try different things with the same vegetables. This time I was mighty pleased with the result. Whipped up on a Saturday night when I really wasn’t in the mood for any heavy weight cooking. The bag of quartered ivy gourds in the fridge came in very handy.


¼ kilo Ivy Gourd, quartered lengthwise

1 cup Basmati Rice


Masala:

2 tbsp Coriander Seeds

¼ cup Coconut, scraped

2-3 Cloves

2-3” stick of Cinnamon

2-3 Red Chillies

2 tbsp Tamarind Paste

Salt to taste

1 tsp Oil


Tempering:

1 tbsp Oil

1 tsp Mustard Seeds

¼ tsp Asafoetida

8-10 Curry Leaves

Coriander Leaves for the garnish


Heat the oil and roast the coriander seeds for 2-3 minutes. Add the chillies, cloves, cinnamon and coconut and roast for a little longer. Grind this mixture to a paste adding the tamarind paste and salt.


In a pressure pan, heat the oil for the tempering, add the mustard seeds and the asafoetida. When the mustard seeds splutter, add the curry leaves and the ivy gourd pieces. Fry for a couple of minutes. Add the ground masala and fry for 2-3 minutes. Add the rice along with the salt and turmeric powder and mix thoroughly. Fry until the masala coates the rice grains and is a little dry. Add 1 3/4 cups of hot water. Cover and cook for 1-2 whistles.


When done, separate the rice grains with a fork. Serve hot with a raita/pachadi on the side.

23 comments:

Parita said...

i have heard a lot about tendli bhaat, is it a maharashtrian dish? looks quite tempting..

Happy cook said...

The rice dish looks so so delcious.
Just this plate of rice and pickles you have a very comforting meal.
Nothing can beats that feeling.

DEESHA said...

thatz a lovely color. never made a rice dish with tendli.

Chitra said...

Never used ivy gourd in rice.looks yum:)

Nithya Praveen said...

Perfect lunch for today:) They look very good.Thanks for sharing~!

Pooja said...

Oh this looks heavenly! I would love to have with raita!

Prathibha said...

That looks like Vaangi baath..looks yummy..

Kalai said...

Yummy! I love kovakkai and this is a great one pot meal. Nice one! :)

Rajitha said...

i love tendli...it is my fav veggie...unfortunately it has got such a bad rap in the south!...

Divya Vikram said...

That is one dish perfect for a lunchbox!

Pooja said...

i totally understand , i am also left with poor choice of veggies here.. it all depends on the season.. ur dish looks very tempting !

jayasree said...

Never made rice with kovakkai. Recipe sounds interesting. Looks delicious.

Pari said...

I completely empathize with you.. Have the same situation at home. Every day cooking has become quite monotonous. We also make a similar rice we call it 'Tondle Bhaath' . We add the traditional kala Masala in that.

RAKS KITCHEN said...

I know how exactly this rice will taste,the grinding part u have told,that i have tried for some other recipe :) Very flavorful!

Preeti Singh said...

It looks awesome and spicy...yummy.

Vaishali said...

Squashes and gourds are indeed one of the great joys of a summer vegetable market. I love tendli, when I can find it here, but would never have thought of adding it to rice. Love your recipe, and am surely going to try this.

Cynthia said...

Oh gosh, that plate of rice is so inviting!

Hema said...

oh.. i make tindora masala but never thought i could make a rice dish of it.. looks nice

Pauline said...

Mmm, that looks so good! I wish I had these ingredients in the house so I could make it.

maybelle's mom said...

Tendli bhaat is my absolute favorite. YUM. I might need to make some soon.

Swati said...

thanks for sharing this recipe.. i have a silly ques for you...for the tamarind paste did you soak tamarind and use the pulp or did you use the ready tamarind concentrate?

Raaga said...

Swati: You could use the readymade tamarind paste. I use something similar, but made at home, by my mom :)

Thanks all!

Deepa said...

Made the masala tindora bhaat today. Nice!