Tendli Bhaat Recipe

Tendli Bhaat Recipe

30 min
2-3 People
15 min



Ah, the memories of childhood, where the aroma of spices filled the air and the clinking of pots and pans echoed in the kitchen. One such memory that always brings a smile to my face is the time I discovered the magic of Tendli Bhaat. Growing up in Maharashtra, I was fortunate to be surrounded by a rich culinary heritage, and Tendli Bhaat was a dish that truly captured the essence of Maharashtrian cuisine for me.


I remember the first time I watched my grandmother prepare Tendli Bhaat in her cozy kitchen. The sizzle of onions in hot oil, the earthy aroma of spices, and the vibrant colors of fresh tendli (ivy gourd) and rice coming together in perfect harmony—it was a sight to behold. And when I finally tasted the dish, every spoonful was a symphony of flavors, transporting me to a world of comfort and nostalgia.




Recipe of Tendli Bhaat (Tindora Rice)




For Garnish:

  • 1 tbsp Oil
  • ½ Onion, sliced
  • 5-6 Cashew nuts


For the Bhaat (Rice):

  • 1 tbsp Oil
  • 2 tsp Mustard Seeds
  • 2-3 Bay Leaves
  • 1 tbsp Ginger, chopped
  • 1 Green Chilli, chopped
  • ¼ cup Onions, sliced
  • 1 tsp Asafoetida (Hing)
  • 1 cup Tendli (Tindora), sliced
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • Salt, to taste
  • 2 tbsp Goda Masala (traditional Maharashtrian spice blend)
  • 6-7 Cashew nuts
  • 1 cup Rice, soaked
  • 2 cups Water
  • Coriander leaves, for garnish





  1. For Garnish:

    • Heat 1 tbsp oil in a pan. Fry the sliced onions until golden brown. Add cashew nuts and sauté for a few minutes. Remove from the pan and set aside for garnish.
  2. For the Bhaat (Rice):

    • In the same pan, add 1 tbsp oil. Add mustard seeds and bay leaves. Sauté for 2-3 minutes.
    • Add chopped ginger, green chilli, and sliced onions. Sauté for another 3-4 minutes.
    • Add asafoetida (hing) and sliced tendli (tindora). Mix well.
    • Add turmeric powder, red chilli powder, salt, and goda masala. Sauté for 2-3 minutes.
    • Then add cashew nuts, soaked rice, and water. Mix everything well.
    • Cover the pan and cook for 15 minutes or until the rice is cooked.
    • Once the rice is cooked, remove the lid. Garnish with the fried onions and cashew nuts.
    • Serve hot, garnished with fresh coriander leaves.


Enjoy your flavorful and aromatic Tendli Bhaat!




About the Recipe


Tendli Bhaat is a traditional Maharashtrian dish that combines tender tendli (ivy gourd) with fragrant rice, aromatic spices, and crunchy cashews to create a hearty and flavorful one-pot meal. This dish is not only delicious but also quick and easy to prepare, making it perfect for busy weeknight dinners or lazy weekends. The combination of spices like turmeric, red chili powder, and cumin adds warmth and depth to the dish, while the addition of cashews lends a touch of richness and crunchiness. Tendli Bhaat is typically garnished with fried onions and fresh coriander, adding layers of texture and flavor to the dish.



Cooking Tips


1. Sauté the Onions: Start by sautéing the onions until golden brown to build flavor in the dish.

2. Soak the Rice: Soaking the rice for 15-20 minutes before cooking helps ensure that it cooks evenly and becomes fluffy.

3. Use Fresh Ingredients: Opt for fresh tendli and aromatic spices to enhance the flavor of the dish.

4. Adjust Spices to Taste: Feel free to adjust the amount of spices according to your personal preference for heat and flavor.

5. Garnish with Fresh Herbs: Adding freshly chopped coriander leaves at the end adds a burst of freshness and color to the dish.



Pairing Guide


Tendli Bhaat pairs beautifully with a variety of accompaniments, complementing its flavors and textures. Here are some delicious pairing suggestions to elevate your Tendli Bhaat experience:


  • Yogurt Raita: Serve cool and creamy yogurt raita on the side to balance the spiciness of the dish.
  • Papad: Crispy papad adds crunch and texture to the meal, perfect for scooping up bites of Tendli Bhaat.
  • Lemon Wedges: Squeeze fresh lemon juice over the Tendli Bhaat before serving to add a tangy twist.
  • Pickles: Spicy mango or lime pickles add a zesty kick to the meal and complement the flavors of the dish.




Frequently Asked Questions about Tendli Bhaat


  1. What is Tendli Bhaat?
    • Tendli Bhaat is a traditional Maharashtrian dish made with tender tendli (ivy gourd) and rice, flavored with aromatic spices and garnished with fried onions and cashews.
  2. Can I use other vegetables instead of tendli?
    • Yes, you can substitute other vegetables like potatoes, carrots, or green peas for tendli in this recipe.
  3. Is Tendli Bhaat spicy?
    • The spiciness of Tendli Bhaat can be adjusted according to personal preference by varying the amount of red chili powder used in the recipe.
  4. Can I make Tendli Bhaat ahead of time?
    • Yes, you can prepare Tendli Bhaat ahead of time and reheat it before serving. Just make sure to store it properly in an airtight container in the refrigerator.
  5. Is Tendli Bhaat vegetarian?
    • Yes, Tendli Bhaat is a vegetarian dish as it does not contain any meat or animal products.
  6. What type of rice is best for Tendli Bhaat?
    • You can use any long-grain rice like basmati rice or sona masoori rice for Tendli Bhaat.
  7. Can I skip the cashews in this recipe?
    • Yes, you can omit the cashews if you prefer or substitute them with other nuts like almonds or peanuts.
  8. How do I know when the Tendli Bhaat is cooked?
    • The rice should be fluffy and tender, and the tendli should be cooked through but still slightly firm to the bite.
  9. Can I add coconut to Tendli Bhaat?
    • Yes, you can add grated coconut to Tendli Bhaat for added flavor and texture.
  10. Is Tendli Bhaat gluten-free?
    • Yes, Tendli Bhaat is gluten-free as it does not contain any wheat or gluten-containing ingredients.