tendli bhaat recipe, kovakkai rice recipe, tondli bhaat recipe
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5 from 3 votes

tendli bhaat

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 Time15 mins
Cook Time15 mins
Total Time30 mins
Course: main course
Cuisine: maharashtrian
Servings: 3 to 4
Author: Dassana Amit

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.