Tondali Bhaat /Tindli Pulav/Ivyguard Rice
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About Tondali Bhaat /Tindli Pulav/Ivyguard Rice
Tondali Bhaat, also known as Tindli Pulav or Ivyguard Rice, is an authentic Maharashtrian recipe that shines during the summer months. Made with fragrant basmati rice, fresh ivyguard, peas, and onions, this dish is both wholesome and vibrant—perfect for brunch, lunch, or dinner.
Quick and easy to prepare, Tondali Bhaat is typically served with cooling accompaniments like buttermilk, raita, or curd, making it a refreshing meal for warm days. Its delightful flavors and satisfying texture are sure to win you over. Give this classic recipe a try—you’re bound to love it!
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Recipe Time & More
Ingredients
- 1 cup Basmati Rice
- 2 cup Water
- 2 cup Ivy Gourd (Chopped, vertically chopped ivyguard)
- 1 cup Peas (grean)
- 1 tbsp Onion (finely chopped)
- 2 Green Chilli (chopped)
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds (Rai)
- 1 tsp Cumin Seed (Jeera)
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder (Haldi)
- 1 tsp Coriander (Dhania)
Masala
- 1.5 tsp Salt (or as per taste)
- 1 tsp Sugar
- 1.5 leaves Curry Leaves
- 1 tbsp Garnishing (or coconut grated tender coconut for)
Garnishing
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Instructions
- Wash rice and soak in water for approximately 15-20 minutes. Chopped IvyGuard, onion and green peas
- Heat oil in a pan and crackle mustard seeds and jeera .Add finely chopped onion and saute' for a while , add ginger garlic paste , chopped green chillies, curry leaves and soaked rice . Saute' for next 3-5 minutes
- Add Turmeric powder , Goda Masala (garam masala), salt, sugar , chopped IvyGuard and green peas . Mix well everything .
- Add 2-3 cups of water , mix well and cook covered for next 10-15 minutes on low heat . Check in between .
- Garnish with grated coconut and coriander . Serve hot with chilled raita, curd or buttermilk and enjoy endlessly to beat the heat .
Recipe Notes
Additional Tips
- For extra crunch and authentic flavor, add a handful of roasted peanuts or cashews while sautéing the onions—this not only enhances texture but also adds a subtle nutty aroma.
- If you prefer a deeper flavor, sprinkle a teaspoon of Maharashtrian goda masala or garam masala along with the veggies before adding the rice, lending a unique regional touch to the dish.
- To make this recipe vegan, simply use oil instead of ghee and pair the pulav with a coconut-based raita or spiced vegan yogurt on the side.
- Leftover Tondali Bhaat can be used to make crispy rice patties—just shape into small discs, pan-fry until golden, and serve with chutney for a delicious snack or breakfast.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 190kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.6g | Sodium: 1710mg | Sugar: 2g
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Renu Chandratre
Articles: 128 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.