- 200-250 g tendli – sliced vertically
- 1.5 cup ambe mohur rice
- 3 cup water for cooking rice – soaked and rinsed
- 1 tbsp fresh yogurt (optional)
- 2 tbsp oil
- 1 tsp mustard
- 2 small tej patta
- ½ in ginger - chopped
- 1 - 2 green chilies - chopped
- 1 pinch asafoetida
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 3 tsp goda masala
- 10 - 12 whole cashews
- 2 - 3 tbsp coriander leaves - chopped
- 1 tbsp groundnuts
- salt to taste
Tendli bhaat is a truly spicy rice dish that is not only fun to eat, but very healthy. The inbuilt flavor of the dish does a wonderful job masking the bland flavor of the tendli, a type of vine gourd that is native to tropical climates. This dish is actually a bit more spice filled than your typical Indian cuisine. The rice is cooked using sautéed spices, but the entire dish is seasoned using an aromatic spice powder. This further enhances all the spices in the dish, making this a true watery mouthful.
Tendli, more commonly known as, ivy gourd is a fantastic addition to any healthy diet. It has been a staple of Ayurvedic medicine for thousands of years where it is primarily used as a treatment for diabetes. But the power of this plant doesn’t stop there. Ivy gourd also helps to prevent obesity due to naturally possessing an anti-adipogenic agent. It also is rich in iron which helps to combat fatigue and guarantee red blood cell production.
How to make Tendli Bhaat
Tendli is also known as the scarlet gourd.