This Tendli bhaat recipe is a traditional Maharashtrian style one-pot rice dish prepared using ivy gourd ('tendli' or 'tondli' in Marathi, 'kundru' or 'tindora' in Hindi, 'tondekai' in Kannada and 'kovakkai' in Tamil) and goda masala in an instant pot pressure cooker or stovetop.
Today, I am sharing a popular rice dish from Maharashtra known as Tendli Bhaat. 'Tendli' means ivy gourd, and 'bhaat' means rice in Marathi.
It is prepared in a similar way to masale bhaat, another popular Maharashtrian rice dish. Both recipes use goda masala powder as the key spice blend, a unique Maharashtrian mix made with dry coconut, cinnamon, dry red chilies, stone flower, sesame seeds, and other ingredients. Much like garam masala in other cuisines, goda masala adds a unique flavor and aroma to the dish.
I learned about this tendli bath dish from a neighbor from Maharashtra. It is a simple and flavorful one-pot meal that combines ivy gourd (tendli), rice, and aromatic spices. I used store-bought Goda Masala for this recipe.
This healthy dish is perfect for lunch or dinner and pairs well with plain curd or raita of your choice. You may also like my other one-pot Indian rice recipes, like Karnataka style bisi bele bath, methi bhath, and vangi bhath (brinjal rice).
Check out the famous Mumbai pav bhaji recipe made in the Instant Pot from my blog.
Ingredients
- Tindora (ivy gourd): Wash and cut into thin strips.
- Rice: Traditionally, medium grain rice, like sona masoori rice, or Indrayani rice, is used. You can also use basmati rice.
- Mustard & Cumin seeds: added for tempering.
- Ginger and garlic: I have used minced ginger and garlic.
- Green chilies: I have used two green Indian chilies.
- Dry spices: I used turmeric powder, red chili powder, and goda masala. Goda Masala is the star ingredient; it's available in Indian grocery stores, or you can make it at home.
- Cashews: They give a nice crunch to the dish. If you have a nut allergy, skip it.
- Oil: Use any vegetable cooking oil. You can also use homemade ghee.
- Garnish: I have used coriander leaves and fresh shredded coconut.
How to Make Tendli Bhaat in Instant Pot
Firstly, Press SAUTE on the Instant Pot. Heat 2 tablespoons oil (or ghee), add 1 teaspoon mustard seeds and ½ teaspoon cumin (jeera) seeds, and let them splutter.
Next, add 1 teaspoon minced ginger, 1 teaspoon minced garlic (optional), 2 green chilies, 1 stalk curry leaves, 10-12 cashews, and 1 pinch of asafetida. Stir and saute for a minute till the cashews turn light brown.
Add 1.5 cups sliced tindora (ivy gourd) and stir fry for a few seconds.
Next, add 1 cup of rinsed sona masuri rice, ½ teaspoon red chili powder, ½ teaspoon turmeric powder, 1.5 tablespoons goda masala, and salt to taste. Mix everything gently, so the masalas coat with rice nicely.
Add 2 cups of water (depending on your rice variety). Mix well and deglaze the pot.
Close the lid on the pot, and turn the pressure valve to the SEALING position.
Furthermore, Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
When the instant pot beeps, let the pressure release naturally for 10 minutes, and then quick release the pressure manually. If you do not have time, do Quick Pressure Release (QR) Manually.
Lastly, remove the lid away from you, garnish with 2 tablespoons fresh coriander leaves and 2 tablespoons of fresh coconut. Gently mix everything.
Serve this Instant Pot tendli bhaat with pickle, papad, and raita.
Stovetop Pressure Cooker Method
Follow the same steps as Instant Pot, close the pressure cooker lid, and place a whistle—Cook for two whistles on medium flame. All other steps remain the same.
Serving Suggestions
Serve Tendli bhaat with some pickle, papad, cucmber raita, or kakdi kosambari (a type of cucumber salad). I also like to pair it with curd rice or sol kadhi for gatherings.
How to make Goda Masala at Home?
You can easily make Goda Masala at home. Also, Every family has its own recipe with variations in spices used. Goda masala is also known as Kala masala in some parts of Maharashtra.
For the Goda Masala (Spice Mix):
- 1 tablespoon Dry coconut/Desiccated Coconut
- 2 teaspoons Coriander Seeds
- 4-5 Black Peppercorns (Kali Mirch)
- 1 or 2 Dry Red Chillies
- 2 Green Cardamom (Elaichi)
- 3-4 Cloves (Lavang/Long)
- 1 teaspoon Cumin Seeds (Jeera)
- ½ inch Cinnamon Stick (Dalchini)
- 1 teaspoon Sesame Seeds
- 1 small piece of Stone Flower (dagad phool) - optional
Method:
- Dry roast the spices one by one on medium-low heat until fragrant or they change color.
- Let this cool completely. Once cooled, grind it into a fine powder and store it in an airtight container.
Tips to make Maharashtrian Tendli Masale Bhaat
- Goda masala gives an authentic taste to the dish, but you can use vangi bhaat masala powder, garam masala, or pav bhaji masala for a variation.
- Goda Masala is readily available at Indian grocery stores or even on Amazon. In case you don't find it, You can easily make it at home with readily available ingredients in the pantry.
- Vegans can replace ghee with oil.
- I have skipped onion and garlic and made a No Onion, No garlic version of tendli masale bhaat. However, you can add onions and garlic too.
FAQs
If you cannot find tindora or tendli, you can replace it with any vegetable of your choice, like potato, eggplant, or bell peppers.
Traditionally tendli masale bhaat recipe is made with Indrayani rice, popular Maharashtrian grain. Most South Indian rice recipes are made with sona masuri rice (short grain rice), but basmati works well.
More Instant Pot Indian Rice Recipes
Tendli Bhaat Recipe
Ingredients
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- ½ teaspoon cumin (jeera) seeds
- 1 teaspoon garlic minced (optional)
- 1 teaspoon ginger minced
- 2 green chilies slit lengthwise
- 1 stalk curry leaves
- 10-12 cashews nuts
- a big pinch asafetida (hing)
- 1.5 cups tindora (ivy gourd) sliced
- 1 cup rice rinsed
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1.5 tablespoon goda masala
- salt to taste
- 2 cups water
Garnish:
- 2 tablespoon coriander leaves
- 2 tablespoon fresh coconut
Instructions
Instant Pot Method:
- Firstly, Press SAUTE on Instant Pot. Add ghee or oil and once it’s hot add mustard seeds and cumin (jeera) seeds, let them splutter.
- Next add minced ginger, garlic, green chilies, curry leaves, cashews, and asafetida. Stir and saute for 30 seconds till the cashews turn light brown in color.
- Add the tindora (Ivy Gourd) and stir fry for a few seconds.
- Next add rinsed rice, red chili powder, turmeric powder, goda masala, salt. Mix everything gently so the masalas coat with rice nicely.
- Add water (depending on your rice variety). Mix well and deglaze the pot.
- Close the lid on the pot, and turn the pressure valve to the SEALING position.
- Furthermore, Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
- When the instant pot beeps, let the pressure release naturally for 10 minutes and then quick release the pressure manually. If you do not have time then do Quick Pressure Release (QR) Manually.
- Lastly, remove the lid away from you, garnish with fresh coriander leaves and fresh coconut. Gently mix everything together.
- Tendli Bhaat Recipe is ready to be enjoyed with pickle, papad and raita.
Stovetop Pressure Cooker Method:
- Follow the same steps, close the pressure cooker lid, and place a whistle—Cook for two whistles on medium flame. Maharashtrian Tendli bhaat in cooker is ready to serve.
Video
Notes
Tips
- Goda masala gives an authentic taste to the dish, but you can use vangi bhaat masala powder, garam masala, or pav bhaji masala for a variation.
- Goda Masala is readily available at Indian grocery stores or even on amazon. In case you don't find it, You can easily make it at home with readily available ingredients in the pantry.
- Vegans can replace ghee with oil.
- I have skipped onion and garlic and made No Onion No garlic version of tendli masale bhaat. However, you can add onions and garlic too.
Nutrition
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Raksha
This came out great. Thanks for the recipe. I used the Basmati Sella Rice and it cooked perfectly in instapot
Bhavana Patil
Hi Raksha, thanks for trying another recipe from my blog. I am very thankful to you for writing a detailed comment about the ingredients used. Thanks once again. I hope you will try more recipes from and blog, and do comment your feedback.