Tendli bhaat

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , , |

This Maharashtian recipe of rice and tendli simmered with spices makes a great meal by itself.

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Serves 4.

1 1/2 cups tendli, sliced horizontally
1 cup long grained rice
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
3 cardamoms
12 mm. (1/2″) piece cinnamon
5 cloves
1/4 teaspoon fenugreek seeds (methi)
2 green chillies, slit
5 curry leaves
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1/4 cup grated coconut
1 tablespoon ghee
salt to taste
To be ground into a spice powder
2 cloves, roasted
12 mm. (1/2″) piece cinnamon
1 teaspoon coriander seeds, roasted
1 teaspoon cumin seeds (jeera), roasted
1 teaspoon caraway seeds (shah jeera)
1/2 cup grated dry coconut (kopra)
2 tablespoons sesame seeds (til)
For the garnish
1/4 cup grated coconut
2 tablespoons chopped coriander
2 tablespoons cashewnuts, fried
1. Wash and soak the rice for about 10 minutes. Drain and keep aside.
2. Heat the ghee and add the mustard seeds. When they crackle, add the cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafoetida.
3. Add the tendli and rice and saute for a few minutes.
4. Add the turmeric powder, chilli powder, half the spice powder and salt and mix well. Saute for a further 2 minutes.
5. Add 2 cups of hot water and cook on slow flame till the rice is tender.
6. Add 1/4 cup grated coconut and the remaining half of the spice powder. Cover and cook for about 2 minutes on a very slow flame.
7. Serve hot, garnished with the grated coconut, coriander and the fried cashewnuts.
You can also use brinjals instead of tendli in this recipe to make VANGI BHAAT and peas to make VATANA BHAAT.

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