Maharashtrian Tondli Bhaat Recipe (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.
Servings 2 people
Equipment
- Pressure Cooker
Ingredients
- 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
- Soak 1 cup of Ambe Mohar Rice with 1 cup of water for atleast 20 minutes.
- In the meanwhile, wash, rinse and cut the ivy gourd lengthwise as shown below (slice the top and bottom ends first) and keep aside.
- After 20 mins of soaking, drain the water and keep aside
- Heat a pan or kadhai, add 1 tblsp oil and mustard seeds. Allow it to crackle
- Now add jeera or cumin seeds, hing, Cinnamon, bay leaves and saute well on medium heat for few seconds.
- Then add green chillies along with grated ginger. Saute for another few seconds before adding the sliced ivy gourd or Tondli. Mix well
- Now add the soaked and drained Ambe Mohar Rice, salt to taste, turmeric powder and Goda Masala powder.
- Mix everything well and switch off the flame before transferring to a vessel ideal for pressure cooking.
- Add 1 & 3/4th cup of water, Cover with a lid and pressure cook until the rice and vegetables are well done
- 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.
Notes
- 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 of the cooker 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.