Recipe: Tendli Bhaat

Tendil is a Marathi word for Ivy Gourd and bhaat translates to rice. An absolute delight from the Maharashtra cuisine, this recipe is a unique twist to our favorite pulao. It is a flavorful and light blend of rice, mixed veggies and spicy masalas with a distinct aroma and texture.

Sanjeev Kapoor Khazana

1. Trim the eye of the ivy gourd and cut them into strips. transfer them in a bowl of water.

2. Grind together ginger, green chillies and coriander leaves to a coarse paste.

3. Heat 2 tbsp ghee in a deep pan, add asafoetida, turmeric powder and mix well. add rice and sauté for a minute.

4. Add ground paste, goda masala, cashew nuts, salt and mix and continue to sauté for 1-2 minutes. add 3½ cups hot water, mix, add jaggery, mix and cook till the mixture comes to a boil.

5. Cover and cook for 5-6 minutes. add remaining ghee and ½ cup hot water, cove and place the pan on a tawa and cook on low heat for 8-10 minutes. switch the heat off.

6. Add lemon juice, mix and add coconut and coriander leaves.

7. Transfer into a serving plate and serve hot.