Maharashtrian Tondli Bhaat (No Onion, No Garlic Recipe)
Tondli Bhaat is a Maharashtrian One pot Rice Recipe made with Tendli, Tindora or Ivy Gourd. A No Onion No Garlic Main course made with traditional Ambe Mohar Rice and home made goda masala. Made for Sunday lunch, festivals, family gatherings and weddings.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Ambemohar Rice (1 cup is 250 ml measurement. Read notes below)
- 200 gms Tondli, Tendli, Tindora or Ivy Gourd (washed and sliced lengthwise)
- 2 3/4 cups Water (1 cup water for soaking the rice + 1 3/4 cup for cooking the masale bhat)
- 3 nos. Bay Leaves
- 4 nos. Cinnamon (1/2 inch cinnamon pieces x 4)
- 1 tbsp Ginger (Grated) or Adrak
- 1/2 tsp Turmeric Powder or Haldi Powder
- 2 tbsp Goda Masala
- 1 tbsp Oil (use any neutral oil or Groundnut oil)
- 1 tbsp Ghee or clarified butter
- 1/2 tsp Mustard Seeds or Rai
- 1/2 tsp Jeera or Cumin Seeds
- A pinch of hing or asafoetida
- Few green chillies roughly chopped
- 1 tbsp Grated Coconut for garnishing while serving
- 1 tbsp Coriander leaves finely chopped for garnishing
- salt to taste
Instructions
- 1
Soak 1 cup of Ambe Mohar Rice with 1 cup of water for atleast 20 minutes.
- 2
In the meanwhile, wash, rinse and cut the ivy gourd lengthwise as shown below (slice the top and bottom ends first) and keep aside.
- 3
After 20 mins of soaking, drain the water and keep aside
- 4
Heat a pan or kadhai, add 1 tblsp oil and mustard seeds. Allow it to crackle
- 5
Now add jeera or cumin seeds, hing, Cinnamon, bay leaves and saute well on medium heat for few seconds.
- 6
Then add green chillies along with grated ginger. Saute for another few seconds before adding the sliced ivy gourd or Tondli. Mix well
- 7
Now add the soaked and drained Ambe Mohar Rice, salt to taste, turmeric powder and Goda Masala powder.
- 8
Mix everything well and switch off the flame before transferring to a vessel ideal for pressure cooking.
- 9
Add 1 & 3/4th cup of water, Cover with a lid and pressure cook until the rice and vegetables are well done
- 10
Drizzle a spoon of ghee or sajuk Tup, sprinkle grated coconut, coriander leaves over the cooked rice when serving with Raita, Dal or plain curd.