Tendli Bhaat ( Jain Recipe)

by Tarla Dalal

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Ripe green tendlis, long grains of rice and aromatic spices cooked to perfection in a maharashtrian style. This dish is almost sure to leave the diners asking for more!

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Tendli Bhaat ( Jain Recipe) recipe - How to make Tendli Bhaat ( Jain Recipe)

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Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 4Makes 4 servings
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Ingredients

1 1/2 cups tendli , sliced horizontally
1 1/2 cups long grained rice (basmati)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
3 cardamoms (elaichi)
12 of cinnamon (dalchini)
5 cloves (laung / lavang)
1/4 tsp fenugreek (methi) seeds
2 green chillies , slit green chillies lengthwise
5 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 cup freshly grated coconut
1 tbsp oil
salt to taste

To Be Ground Into A Spice Powder
2 cloves (laung / lavang) , dry roasted
12 of cinnamon (dalchini)
1 tsp roasted coriander (dhania) seeds
1 tsp roasted cumin seeds (jeera)
1 tsp caraway seeds (shahjeera)
1/2 cup grated dry coconut (kopra)
2 tbsp sesame seeds (til)

For The Garnish
1/4 cup freshly grated coconut
2 tbsp chopped coriander (dhania)
2 tbsp fried cashewnuts (kaju)

Method

Wash and soak the rice for about 10 minutes. Drain and keep aside.
Heat the oil in a pan and add the mustard seeds. When they crackle, add the cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafoetida.
Add the tendli and rice and saute for a few minutes.
Add the turmeric powder, chilli powder, half the spice powder and salt and mix well. Saute for a another 2 minutes.
Add 3 cups of hot water and cook on slow flame till the rice is tender.
Add ¼ cup grated coconut and the remaining half of the spice powder. Cover and cook for about 2 minutes on a very slow flame.
Serve hot, garnished with the coconut, coriander and the fried cashewnuts.