Tondli Bhaat – A Traditional Maharashtrian Rice Dish
Tondli Bhaat is one of those dishes that instantly brings the comforting flavours of a traditional Maharashtrian meal to the table. Made with tondli (ivy gourd), rice, and a fragrant spice blend known as Goda Masala, this dish is a perfect balance of spice, aroma, and warmth.
In Maharashtrian homes, Masale Bhaat often makes an appearance during festive occasions, weddings, or even as part of the traditional naivedya thali offered to the deities. Yet, it’s also something that can easily be made for a simple, satisfying lunch at home.
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About Tondli Bhaat
The beauty of Tondli Masale Bhaat lies in its simplicity. There’s no elaborate preparation involved, yet the outcome is a rich, flavourful rice that tastes as though it’s been lovingly cooked for hours. The key ingredient — Goda Masala — adds depth and a unique sweet-spicy aroma that makes this dish truly special.
What You’ll Love About This Recipe
- It’s a one-pot meal — easy to make and perfect for busy days.
- Uses everyday ingredients, yet tastes festive and indulgent.
- A wholesome vegetarian meal, ideal for lunchboxes or weekend lunches.
- Tastes great with yogurt, papad, or pickle on the side.
Recipe Card
Tondli Bhaat | Tondli Masale Bhaat
Ingredients
- 1 cup Ambemohar rice
- 1 cup Ivy gourds
- 2 tsp ghee
- 1/2 tsp mustard seeds
- a pinch of asafoetida
- ½ tsp turmeric powder
- few curry leaves
- 10 to 15 cashew nuts
- 1 tsp red chilli powder
- 2 tsp goda masala
- salt to taste
- 1 tsp jaggery powder
- 1 tbsp lemon juice
For masala powder
- 2 tbsp freshly grated coconut
- ¼ cup fresh coriander leaves
- 2 green chillies
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ inch cinnamon
- 3 cloves
- 2Â cardamoms
For garnishing
- freshly grated coconut
- chopped coriander leaves
Instructions
- Wash and soak the rice for 15 minutes. Drain and keep aside.Â
- Wash and chop Ivy gourds,lengthwise. Keep aside.
- Â To make a masala powder, into a mixer jar, add coriander leaves, coconut, Â coriander seeds, cumin seeds, cardamom,cloves, cinnamon, green chillies and blend without water.
- Heat ghee in a pot. Add mustard seeds, curry leaves, asafoetida and cashew nuts. Saute for few seconds.
- Add the prepared masala powder and saute.Â
- Next, add chopped ivy gourd, turmeric powder and mix well.
- Add the soaked rice and mix .
- Add red chilli powder, salt, goda masala and jaggery powder. Â Mix well.
- Add 2 1/3 cups of water and mix. Bring it to a boil on high heat.
- Cover and cook on low heat till the water is absorbed.
- Turn off the heat and leave the pot covered for 10 minutes.
- Fluff up the rice and add lemon juice. Â
- Garnish with fresh coconut and coriande rleaves.
- Serve hot with curds, papad and pickle.
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