There are a few dishes that are state-specific or family-specific. I grew up enjoying many dishes that were not on the menu card at my friend’s places. Being a Maharashtrian but growing up in Uttar Pradesh, I got to enjoy both North Indian dishes and Maharashtrian delicacies. After I got married, I brought those memories to my in-law’s place and then into my USA kitchen. One such dish is Tondli Masale Bhaat. 

In Marathi, tondli is for ivy gourd. So, to simplify, I am talking about ivy gourd rice.:) I know. I can imagine your expressions. But believe me, this Tondli Bhaat or kundaru rice tastes so yummy that you will never turn your back to kundru whenever you spot it at the grocery store. Tondli Masale Bhaat is a traditional Maharashtrian no onion no garlic one pot meal. This Maharashtrian Tondli bhaat is typically made during gatherings or special occasions. It is generally served with a dollop of ghee and accompanied by solkadhi (Kokum Beverage) or taak (Buttermilk). 

In today’s version, we will be using onion and garlic. But you can skip it if you do not eat garlic or onion. It will not compromise with the taste. 

Which masala is used to make tondli masale bhaat

The only masala that is used for Tondali bhaat rice is goda masala. If you do not find it, then you can use regular garam masala. But the authentic taste will come from goda masala. You can enjoy it with raita and papad or chips and yes, a spoonful of ghee. To me, it is my go-to option for a one-pot meal on weeknight dinner.

Let’s start with the ingredients first to make this yummy comfort food – Tondali Masale Bhaat.

You will need:

(I have used Instant Pot for making this recipe. But here I am giving you the pressure cooker version) 

1. Tondli – 1 cup
2. Onion – 1/2 big or 1 small
3. Basmati Rice – 2 cups
4. Cashews – optional
5. Ghee-2 tablespoons
6. Bay leaves – 2
7. Goda Masala- 2 tablespoons
8. Salt-to taste
9. Turmeric powder – 1/4teaspoon
10. Ginger-grated-1/2 teaspoon
11. Garlic – minced – 1/2 teaspoon
12. Lemon juice
13. Cilantro
14. Water – 3 cups and a little extra

Let’s make it:

1. Wash the rice and keep it aside. Then, you can drain the water out of it.
2. Wash and cut the tondli in four lengthwise.
3. Julienne the onion. 
4. In a pressure cooker, add some ghee. Add freshly grated ginger, garlic, bay leaf, turmeric. 
5. Sauté and immediately add onion. 
6. Sauté it for some time and add until the onion starts getting slightly brownish.
7. Now add tondali (kundru) and cashews. Continue sautéing. 
8. Now add rice. Mix it well. Add Goda masala and salt.
9. Add water. Mix well. 
10. Cover the lid and give one whistle. 
11. Once the pressure is released, open and sprinkle lemon juice, cilantro. Add a spoonful of ghee. 
12. Serve it with onion-tomato-cucumber raita, pickle, and papad or chips.

Note:

If you are making it in the instant pot, from step 4, set it on the saute mode. And for step 10, change it to pressure cook for 9 minutes on sealing mode. Then, let it naturally release the pressure. 

If you want to make Goda Masala at home then here it is Goda Masala Recipe, How to make Goda Masala

Enjoy!!