Tendli Bhaat/ Ivy Gourd with Rice

Kundri or Tendli or Ivy Gourd is a veggie I love to eat during Indian Summers. I usually have as a dry vegetable with chopped onions and chopped green chillies but to make it with rice was outstanding. The rice was Pre cooked and later cooked with Kundri or Tendli. One can cook the rice with the Tendli too. Easy and extremely tasty.

Course – Main meal

Cuisine – Indian

Author – Madhu’s Kitchen

Serves – 2 people

Difficulty level – Easy

Preparation time -10 mins, Cooking time-20 mins


1 cup basmati rice

1/2 cup Kundri / Tendli / Ivy Gourd

1/2 cup coconut grated

1 medium onion chopped fine

2-3 green chillies slit

1/2 tsp cumin seeds

1/2 tsp garam masala powder

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 coriander powder

1/2 tsp cumin powder

4-5 Tbsp oil

Salt as per taste

Water to boil the rice


In a wok boil water and prepare the rice until 3/4th done. Set aside. Wash the Tendli and cut in halves. In a wok heat oil and add cumin seeds, slit green chillies and when it splutters, add Tendli. Fry for 2-3 mins. Add turmeric powder, red chilli powder, coriander powder, cut in powder. Add salt and stir well. Add 1/2 cup water and cover to cook. Once cooked add cooked rice and mix very well. Add grated coconut and serve hot

Tendli Bhaat / Ivy Gourd
Cut into halves
Add slit green chillies and cumin seeds to hot oil
Add Tendli and fry
Add spice powder and stir well
Add water and stir
Stir well
Add grated coconut
Add rice to it and stir well

2 thoughts on “Tendli Bhaat/ Ivy Gourd with Rice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s