Maharashtrian Tondli Bhaat Recipe (No Onion, No Garlic Recipe)
April marks the onset of many festivals in India so this is going to be a busy month with lots of cooking and delicious recipes shared on the blog. Traditional food during festivals is something the entire family looks forward to keeping their busy schedules aside. Since Gudi Padwa, the Maharashtrian New Year is celebrated in India on 6th April 2019, I thought of cooking and sharing a quintessential, authentic, traditional rice dish that forms part of most Maharashtrian celebrations – The Masale Bhaat made with Tondli or Tendli called Tondli Bhaat Recipe which is also a No Onion, No Garlic Recipe.
Tondli is called Ivy Gourd in English, Tondli in Marathi or even Tendli. It is also known as Tindora in Hindi, Gujarati and Kovakkai in Tamil. Tendli or Ivy Gourd is extremely good for health. It is also one of the vegetable prescribed to Diabetics. My Mother was a diabetic and her Doctor recommended this vegetable amongst others as part of her diet. Learn more about Ivy Gourd and its health benefits here.
I had blogged about the Shenga Masale Bhaat or Drumstick Masala Rice recently and some of the readers requested for No Onion No Garlic recipes along with Tondli Bhaat recipe so I thought of combining both the elements and blogging this recipe today, just in time for Gudi Padwa Festival, when traditional delicacies are best enjoyed.
Tondli bhaat is a one pot lunch recipe made in a pressure cooker, uses basic masala easily available at home and is perfect for summers when one looks for easy recipes that requires less time spent in the kitchen. Also, No Onion No Garlic meals or sattvick khana is enjoyed at home on certain days and such recipes come in handy. Needless to add here, this rice recipe is Gluten Free. I have used Ghee for serving as its done in traditional way, you can skip that and turn the recipe Vegan.
The Masale Bhaat recipe uses Goda Masala for flavour and taste. If you have not tried the recipe from the blog, then I urge you to do the same as it is one of the best home made spice blends that I make.
For the Tondli Masale Bhat recipe, I have used the Short grain rice variety, indigenous to Maharashtra called AmbeMohar which means Mango Blossom. The Rice is a fragrant variety and smells amazing after its cooked. Authentic Masale Bhat uses Ambe Mohar Rice Variety for its aroma and taste.
The Tondli Bhaat can be served with Khamang Kakdi or Kakdichi Koshimbir a Cucumber peanut salad from Maharashtra or with Mixed Vegetable Raita too. You can also serve the rice with Methi che Ambat Goad Varan (Sweet and Sour Dal) and some pickles, papad etc too. Please remember to wash down this delicious meal with a cooling glass of Mattha, the Maharashtrian Spiced Buttermilk.
I hope you enjoy the rice dish, just as we did at home. Please don’t forget to provide your feedback, in case you try this at home. Would be happy to know. Head over to the recipe below with step by step pics.
Recipe for Maharashtrian Tondli Bhaat Recipe with step by step pics
Prep Time – 20 mins
Cook Time – 20 to 30 mins
Serves 3 nos.
1 cup is 250 ml measurement
- 1 cup of AmbeMohar Rice (read recipe notes for other options)
- 200 gms of Tondli or Tendli / Ivy Gourd
- 1 cup water for soaking the rice + 1 & 3/4 cup for cooking the masale bhat
- 3 bay leaves
- 1/2 inch cinnamon pieces x 4
- 1 tblsp ginger grated / Adrak
- 1/2 tsp of turmeric powder or Haldi powder
- 2 tblsp of Goda Masala
- 1 tblsp oil + 1 tblsp Ghee while serving
- 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 tblsp Grated coconut for garnishing while serving
- 1 tblsp of coriander leaves for garnishing while serving
- Salt to taste
(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 AmbeMohar 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.
(11) 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.
- It took me 5 whistles to pressure cook this rice in a 10 litre pressure cooker.
- You can make the entire dish in a small pressure cooker. Use water accordingly to cook the rice as less water may burn the bottom and more would lead to mushy rice.
- I have used Himalayan Pink salt and home made Goda Masala for this recipe.
- In case you want to add onions, add the same while sauteeing the whole spices and before adding the ivy gourd or tondli.
- In case you do not have access to Ambe Mohar Rice, use any short grain rice variety or you can make this with Basmati Rice as well. Adjust water accordingly while pressure cooking so the rice doesn’t turn mushy.
If you love trying out regional recipes and especially cooking from Maharashtrian cuisine, then this recipe is definitely recommended to try at home.
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