Tendli Bhaat, Microwave Recipe

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 10 cookbooks This recipe has been viewed 34300 times

Tendli or ivy gourd is found almost all over the country. In fact, it is available even abroad, under the name of gherkins. But, every community has a favourite way of cooking it.

Telugu people make stuffed tendli curry, while tamilians cook it with a simple tempering. The konkan people like to match it with fresh, raw cashews, while the Maharashtrains like it with rice.

Rice and tendli are cooked with assorted spices and grated coconut, resulting in a sumptuous meal. You can even try making this with brinjals instead of tendli. Serve hot garnished with cashewnuts, and simply tuck in to this Maharashtrian special.

Add your private note

Tendli Bhaat, Microwave Recipe recipe - How to make Tendli Bhaat, Microwave Recipe

Tags

Maharashtrian Bhaat (Rice)One Dish Vegetarian Meals Microwave Microwave Lunch Pulao Rice

Soaking time: 15 minutes Preparation Time: 15 mins Cooking Time: 21 mins Total Time: 51 mins 4Makes 4 servings
Show me for servings

Ingredients

To Be Ground Into A Spice Powder
1 small stick cinnamon (dalchini)
2 tsp coriander (dhania) seeds
1 tsp caraway seeds (shahjeera)
1/2 cup grated dry coconut (kopra)
1/4 cup sesame seeds (til)

Other Ingredients
1 1/2 cups sliced tendli
1 cup long grained rice (basmati)
1 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
3 cardamoms
12 cinnamon (dalchini)
5 cloves (laung / lavang)
1/4 tsp fenugreek (methi) seeds
2 slit green chillies
5 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1/4 cup grated coconut

For The Garnish
2 tbsp fried cashewnuts (kaju)

Method

Soak the rice in enough water for 15 minutes. Drain and keep aside.
Put the ghee in a microwave safe bowl and microwave on high for 30 seconds.
Add the mustard seeds and microwave on high for 30 seconds.
Add the cumin seeds, cardamom, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafoetida, mix well and microwave on high for 30 seconds.
Add the tendli, rice and 1¾ cups of water, mix gently and microwave on high for 15 minutes, while stirring twice in between after every 5 minutes.
Add the turmeric powder, chilli powder, half the spice powder and salt, mix gently and microwave on high for 2 minutes.
Add the coconut and the remaining spice powder, mix gently and microwave on high for 2 minutes.
Serve hot garnished with fried cashewnuts.