Refreshing Tondali Bhaat (Tindli Pulav): A Summer Ivy Gourd Rice Recipe
35 minutes
966 reads
About Refreshing Tondali Bhaat (Tindli Pulav): A Summer Ivy Gourd Rice Recipe
Escape the heat with a taste of Maharashtra! This vibrant Tondali Bhaat (also known as Tindli Pulav or Ivy Gourd Rice) is a refreshingly light and flavorful rice dish, perfect for those warm summer days.Fragrant basmati rice is cooked with tender ivy gourd, sweet peas, and a medley of aromatic spices, creating a symphony of flavors in every bite. It's a simple, satisfying meal that comes together quickly.Traditionally served with cooling raita, yogurt, or buttermilk, Tondali Bhaat makes a delightful brunch, lunch, or light dinner. Prepare to be transported!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Rice and Water
- 1 cup Basmati Rice
- 2 cup Water
Vegetables
Spices and Flavorings
- 1 Tbsp Oil
- 1/2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 1/2 tsp Salt or to taste
- 1 tsp Sugar
- 1 1/2 Curry Leaves
Garnish
- 1 Tbsp Coconut fresh or desiccated, grated
Instructions
- Wash the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice. Soak the rice in water for 15-20 minutes. Chop the ivy gourd, onion, and green chillies.
- Heat the oil in a large pan or pot over medium heat. Add the mustard seeds and cumin seeds. Once they splutter, add the chopped onion and sauté until translucent.
- Add the ginger-garlic paste and green chilies. Sauté for about a minute until fragrant. Stir in the curry leaves.
- Add the drained, soaked rice to the pan and sauté for 3-5 minutes, coating the grains with the oil and spices. This helps to toast the rice and enhance its flavor.
- Add the turmeric powder, coriander powder, salt, and sugar. Stir well to combine.
- Add the chopped ivy gourd and green peas to the rice mixture. Stir gently to incorporate.
- Pour in the 2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover the pan tightly, and simmer for 10-15 minutes, or until the rice is cooked through and the water is absorbed.
- Once the rice is cooked, gently fluff it with a fork. Garnish with grated coconut. Serve hot with chilled raita, yogurt, or buttermilk.
Recipe Notes
Good To Know
- For extra crunch and authentic flavor, add a handful of roasted peanuts or cashews while sautéing the onions.
- If you prefer a deeper flavor, sprinkle a teaspoon of Maharashtrian goda masala or garam masala along with the veggies before adding the rice.
- To make this recipe vegan, use oil instead of ghee and pair the pulav with a coconut-based raita or spiced vegan yogurt.
- Leftover Tondali Bhaat can be used to make crispy rice patties—just shape into small discs, pan-fry until golden, and serve with chutney.
Expert Tips
- Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch and achieve fluffy pulao.
- Don't lift the lid while the rice is simmering to ensure even cooking and prevent the steam from escaping.
- For a richer flavor, use fresh green garlic instead of regular garlic.
Storage Instructions
- Store leftover Tondali Bhaat in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.
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Recipe Nutrition
Calories: 190kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1710mgSugar: 2g
Renu Chandratre
Articles: 12
8 Comments
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This looks incredible! I need to try it.
Absolutely delicious! Thanks for sharing.
Excellent recipe
Aromatic Tasty
Yummmm
I’m eager to make this recipe!
This looks so appealing! Thanks for sharing.
Absolutely mouthwatering! Great share.