tendli bhaat recipe | kovakkai rice recipe | tondli bhaat recipe

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Tendli bhaat or kovakkai rice recipe with step by step pics – spiced and tasty ivy gourd rice recipe from the Maharashtrian cuisine. Tendli is also known as kovakkai or tindora or ivy gourd or tondli in other languages.

tendli bhaat recipe, ivy gourd rice, kovakkai rice

I make masale bhaat often like the way I end up making Pulao. all I need is some goda masala and mixed veggies to make masale bhaat. Goda masala is a special spice blend that has distinct aroma and flavor and is used in many Maharashtrian recipes. If you do not have goda masala, then you can add garam masala, but the taste and flavor will change.

This tendli bhaat is similar to the way I make Masale bhaat. just that instead of mixed veggies or aubergines I add tendli. Tendli or tondli is the marathi word for ivy gourd and bhaat means rice. In hindi ivy gourds are called as tindora.

With mixed veggies this dish is called as masala bhaat and with small aubergines, its called Vangi bhaat.

This recipe of tendli or tondli bhaat Is fairly easy one pot recipe. Its also a no onion no garlic dish. Serve this spiced ivy gourd rice plain or with some curd or a raita or a pickle by the side.

Few more rice recipes for you!

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tendli bhaat recipe, kovakkai rice recipe, tondli bhaat recipe

tendli bhaat

5 from 3 votes
Kovakkai rice is a spiced and aromatic one pot rice recipe made with tendli or ivy gourds. A delicious rice recipe from the Maharashtrian cuisine.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine Maharashtrian
Course: Main Course

Servings 3 to 4
Units

Ingredients

  • 200 to 250 grams tendli (tondli or ivy gourd or kovakkai)
  • 1.5 cups ambe mohur rice or sona masuri or basmati rice
  • 3 cups water for cooking rice
  • 1 tablespoon fresh yogurt (curd) - optional
  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 2 small tej patta or 1 medium to large tej patta (indian bay leaf)
  • ½ inch ginger - chopped
  • 1 to 2 green chilies - chopped
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 3 teaspoon goda masala or add as required - you can add ½ teaspoon garam masala powder instead of goda masala
  • 10 to 12 whole cashews
  • 2 to 3 tablespoon chopped coriander leaves (cilantro leaves)
  • salt as required

Instructions

preparation for tendli bhaat

  • Rinse the rice for a couple of times with water. 
  • Then soak rice in water for 15 to 20 minutes. 
  • Later drain the water from the rice and keep aside.
  • When the rice is soaking, rinse and then slice the tendli in 2 or 4 vertical slices.
  • Before slicing them vertically, do thinly slice the top and bottom part of the ivy gourds.

making tendli bhaat or kovakkai rice

  • Heat 2 tbsp oil in a pressure cooker.
  • Add 1 tsp mustard seeds and crackle them. Then add 2 small bay leaves. Stir.
  • Now add 1 tsp finely chopped ginger and 1 tsp chopped green chilies. Saute till the raw aroma of ginger goes away.
  • Add the tendli slices and stir very well. Saute for 3 to 4 minutes on a low to medium flame.
  • Now add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 3 tsp goda masala and a pinch of asafoetida.
  • Stir very well and then add the rice.
  • Stir and saute the rice for a minute.
  • Now add 10 to 12 cashews and 1 tbsp fresh curd. Adding curd is optional and you can skip it. Instead of curd, you can also add 1 small chopped tomato. Mix the curd with the rest of the ingredients.
  • Then add 3 cups water and season with salt as required.
  • Stir very well and bring the rice mixture to a boil without a lid.
  • Then cover the pressure cooker with its lid and pressure cook rice on a medium flame for 2 whistles.
  • When the pressure settles down, open the lid and add 2 to 3 tbsp chopped coriander leaves.
  • Gently mix the coriander leaves with the rice.
  • Serve tondli bhaat plain or with a side raita or yogurt or with some pickle.

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Preparation to make kovakkai rice or tendli bhaat

1. Rinse the rice for a couple of times with water. Then soak rice in water for 15 to 20 minutes. later drain the water from the rice and keep aside.

rice for tendli bhaat recipe

2. When the rice is soaking, prep up by rinsing and then slicing the tendli in 2 or 4 vertical slices. Before slicing them vertically, do thinly slice the top and bottom part of the ivy gourds.

tondli for tendli bhaat recipe

Making kovakkai rice

3. heat 2 tbsp oil in a pressure cooker. add 1 tsp mustard seeds and crackle them. Then add 2 small bay leaves. Stir.

oil for tendli bhaat recipe

4. now add 1 tsp finely chopped ginger and 1 tsp chopped green chilies. Saute till the raw aroma of ginger goes away.

cumin for tendli bhaat recipe

5. add the tendli slices and stir very well. Saute for 3 to 4 minutes on a low to medium flame.

tendli for tendli bhaat recipe

6. Now add ¼ tsp turmeric powder, ½ tsp red chili powder, 3 tsp goda masala and a pinch of asafoetida/hing.

spices for tendli bhaat recipe

7. Stir very well and then add the rice.

rice for tendli bhaat recipe

8. Stir and saute the rice for a minute.

stir tendli bhaat

9. Now add 10 to 12 cashews and 1 tbsp fresh curd. Curd is optional and you can skip it. Instead of curd, you can also add 1 small chopped tomato. Mix the curd with the rest of the ingredients.

curd for tendli bhat recipe

Cooking kovakkai rice

10. Then add 3 cups water and season with salt as required.

water for tendli bhat recipe

11. Stir very well and bring the rice mixture to a boil without a lid.

making tendli bhat recipe

12. Then cover the pressure cooker with its lid and pressure cook on a medium flame for 2 whistles. You can also cook the rice in a pot. Then you may need to add 3.5 to 4 cups water.

cooking tendli bhat

13. When the pressure settles down, open the lid and add 2 to 3 tbsp chopped coriander leaves.

coriander for tendli bhat recipe

14. Gently mix the coriander leaves with the kovakkai rice.

preparing tendli bhat

15. Serve tondli bhaat plain or with a side raita or yogurt or with some pickle.

ivy gourd rice recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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10 Comments

  1. Hi Dassana,
    In past 6months I have referred many recipes from your blog and almost all have come out really well. Today I have prepared tendli bhat (exactly as per your recipe) and it is yummy.
    A big thank u for ur guidance.☺️5 stars

    1. Welcome Sneha. Glad to know this. Thanks for sharing positive feedback on recipes.

  2. Made this today! Loved it. The pictures posted in the recipe definitely helped. 🙂5 stars

  3. Hi Dassana,
    Hope you are doing well.

    Can I use vangi bhath powder instead of goda masala?

    Monica

  4. hi dassana,
    thanx for all the wonderful reciepes……..they r just mindblowing….i hve tried many of them especially idlis,coconut chutney,cutlet….all were superb……i will try this one also
    one request plz post reciepe of choclate brownie and choco lava cake5 stars

    1. welcome gayatri. thanks for sharing positive feedback on recipes. i will try to post these recipes.

  5. Hi
    I like your blog very much..I am silent admirer of your blog for long..I prepare almost all your dishes
    One thing I would like to know is that Can I use parwal in place of Tendli in Tendli bhaat??In kolkata we get loadzza of parwal but never heard of tendli and also what is the difference between these?

    1. thanks archana. you can use parwal. both parwal and tendli are different. though look wise they are similar, but the taste of both is different.