Tindora Masale Bhath

Tindora Masale Bhath / Rice is a traditional rice variety of Maharashtra. I learnt it from a friend of mine. Mild spiced rice dish which can be accomplished with raita or just eat it plain.
Prep Time
10 Mins
Cooking Time
20 Mins
2-3 People
Basmati Rice
Sliced Tindora
Sliced Onion
Sliced Tomatoes (optional)
Sliced Potatoes (optional)
Slit Green Chillies
Finely Chopped Ginger and Garlic
Goda Masala / Garam Masala
Salt / Sugar
Cumin Seeds
Lime / Lemon Juice
1 Cup
1 Cup
¼ Cup
¼ Cup
¼ Cup
½ Tbsp.
1 Tbsp.
To Taste
1 Tsp.
1-11/2 Tbsp.
To Taste
To Garnish
Grated Fresh Coconut
Roasted Cashews
Chopped Coriander Leaves

1.     Onion finely sliced, ivy gourd should be slit lengthwise to 4 pieces. Potato and tomato also sliced elongated.
2.     Cook rice separately in a pressure cooker and set aside. Fluff the rice with a fork and make sure that each grain is separate.
3.     Heat oil in a pan. Add cumin seeds and season. To this add chopped ginger garlic, sliced onion and slit green chillies. Sauté for 3-4 minutes.
4.     Add sliced ivy gourd / tindora and potato and sauté for 5-6 minutes. To this add sliced tomatoes and give a mix. Sauté for another 5 minute. Add the masala powder, salt and sugar give a quick mix and cook for another 5-6 minutes more and switch off the heat.

5.     Let it cool down for few minutes. Now mix the mixture with the cooked rice, add lime / lemon juice and mix well.
6.     Garnish with fresh grated coconut, chopped coriander leaves and roasted cashews and serve.


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