Tondli Bhaat

Name: How to Make Tondli Bhaat | Easy & Delicious Tondli Bhaat Recipe
Total time: 15 min
Yield: 3
Cuisine: maharashtrian

#LP26 Tondli Bhat is a traditional Maharashtrian specialty, celebrated for its unique blend of crunchy ivy gourd and aromatic Goda Masala.Commonly served at weddings and festive feasts, this flavorful one-pot meal is loved for bringing the authentic taste of Maharashtra to every plate

prep time 15 Mins

cook time 15 Mins

chef Mamta Shahu

Step 1

Heat oil or ghee in a heavy-bottomed pressure cooker.

Step 2

Add mustard seeds. Once they splutter, add cumin seeds,asafoetida, curry leaves, and green chilies.

Step 3

Add the sliced tondli to the pot. Sauté on medium heat for 3–4 minutes until they soften slightly and get light brown edges.

Step 4

Add Spices: Stir in the turmeric, red chili powder, and the Goda Masala. Sauté for 30 seconds until fragrant, being careful not to burn the spices.

Step 5

Add the soaked and drained rice to the pot. Gently mix with the vegetables and spices for 1 minute so the grains are coated in oil.

Step 6

Simmer: Pour in 2 cups of hot water and add salt.

Step 7

Close the lid and cook for 2 whistles on medium heat.

Step 8

Once cooked, fluff the rice gently with a fork. Garnish generously with grated fresh coconut and chopped coriander.

Calories 230 Kcal

Total Fat 7 g

Carbs 38 g

Protein 5 g

ESSENTIAL ITEMS

1 cup basmati rice (soaked for 20 minutes and drained)

250 gm tondli (ivy gourd), washed and sliced vertically into thin strips

2 tbsp oil or ghee

1 tsp mustard seeds

1 tsp cumin seeds

0.25 tsp asafoetida / hing

0.5 tsp turmeric powder

1 tsp goda masala (or garam masala)

1 tsp red chili powder

2 cups hot water

as per taste salt

10 curry leaves

2 green chilies, slit

1 inch ginger, grated

0.25 cup fresh coconut, grated (for garnish)

chopped handful of fresh coriander

Recipe by:

Mamta Shahu

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