Rice has its way with different cultures and cuisines. The same grain can be had as biryani, risotto, paella and this delicious tendli bhaat that we are going to make. Tendli – also known as baby watermelon, ivy gourd, kovakka and kundru – is essentially a tropical vine consumed in various form all over the globe.
The tendli bhaat, as the name suggests, is a rice dish cranked up with tendli. The preparation is a delight for all the spice-loving palates as it constitutes two doses of pungent masala. One while cooking the rice; and the second while seasoning it. Follow this recipe to put your buds on fire with some delicious tendli bhaat.
Print Recipe Tendli-n On!
A spicy Maharashtrian rice and ivy gourd preparation.
Grind the ingredients for the spice powder in a homogenous powder.
Heat ghee in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the cumin seeds, cardamom, cinnamon, clove, fenugreek seeds, green chilies, curry leaves and asafetida and sauté on a medium flame for a few seconds.
Add the tendli and rice and sauté on a medium flame for 2 minutes.
Add the turmeric powder, chili powder, half the spice powder and salt. Mix well and sauté on a medium flame for another 2 minutes.
Add 2 cups of hot water. Mix well and cover with a lid and cook on medium flame for 7 to 8 minutes, stirring occasionally.
Add the coconut and the remaining half of the spice powder. Mix well and cook on a medium flame for 1 minute, stirring occasionally.
Serve hot, garnished with coconut and coriander.