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Ingredients

1/2 cup Quinoa
1/2 cup Ivy gourd/ Kovakkai/ Tondli
1 tbsp Ghee
1 tsp Cumin seeds
1/2 tsp Garam masala
1/2 tsp Goda masala
3 Cloves
1" piece Cinnamon
1 tsp Chilli powder
1 tbsp Fresh grated coconut
1 tbsp Coriander leaves

Quinoa Tondli Bhaat / Quinoa ivy gourd

Cuisine:
  • Medium

Ingredients

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Many ask me if I have any new resolutions for the new year. The answer is negative. I just want to continue what I have started 2 years back. We started a journey to loose the excess weight and lead a healthy life. I am hoping that I am successful in that this year too. We started consciously not buying things which are not necessary for us so that we don’t discard things unnecessarily. This way I can do my bit of saving our mother earth. Let us all learn to recycle more. If we are not able to give better earth to our next generations, we can at the least save what is with us now. This weight loss program demanded us to switch to low calorie and high protein, We substituted quinoa for white rice. So from then on My trials with quinoa started with quinoa tondli bhaat.

QUINOA TONDLI BHAAT

Tondli bhaat is a rice dish from the state of Maharastra. Yes, you are right. In recent times I have been trying out a lot of Maharashtrian recipes. This spicy rice preparation mainly uses tondli/tendli or ivy gourd. Generally, I make dry subzi with ivy gourd and this recipe was a nice addition to the existing recipes. This recipe is inspired by tondli bhaat that Radha had posted using rice instead of quinoa. The recipe looked doable with quinoa and I cooked this quinoa tondli bhaat.

quinoa tendli bhaat

The other Maharashtrian recipes are Bhendi bhaji Maharashtrian style and Green peas ambti and the other quinoa preparation on this blog is Quinoa Pongal.

Steps

1
Done

Clean and wash the quinoa. Soak it for 15 minutes

2
Done

In a pressure pan, add the ghee and then add the whole spices and saute for 1 minute in low flame

3
Done

Now add the sliced ivy gourd and turmeric powder and saute for 3-4 minutes

4
Done

Add the chilli powder, garam masala and goda masala and saute for 1 minute

5
Done

Now add the drained quinoa and 1 cup water with the necessary salt. Close the lid, put the weight and cook on medium flame for 3 whistles. Switch off the fire

6
Done

Let the pressure settle completely. Then take a fork and fluff it up. Sprinkle fresh coconut and coriander and serve warm with raita of your choice

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14 Comments Hide Comments

beautifully done Veena…good idea using quinoa..healthy start to the new year . thank you for sharing your recipe with quinoa .

Yes it’s good to make changes , but hard to follow – good luck with this year !
Tendli Bhat is very delicious , replacing quinoa with rice is a great way to enjoy a healthy meal . Lovely pots , and pics !

We both started at the same time Veena. Two years of healthy eating is such a great accomplishment. This version of tondli bhaat with quinoa looks so good. Nice adaptation.

Love the use of quinoa instead of rice in this very traditional dish. One good thing about quinoa is that it is very versatile and adapts well to any kind of cuisine. Pinned to try this recipe soon.

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Veena

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previous
Purslane dal / Paruppu keerai masiyal
Quinoa flakes upma
next
Quinoa flakes upma / Quinoa flakes poha

14 Comments Hide Comments

beautifully done Veena…good idea using quinoa..healthy start to the new year . thank you for sharing your recipe with quinoa .

Yes it’s good to make changes , but hard to follow – good luck with this year !
Tendli Bhat is very delicious , replacing quinoa with rice is a great way to enjoy a healthy meal . Lovely pots , and pics !

We both started at the same time Veena. Two years of healthy eating is such a great accomplishment. This version of tondli bhaat with quinoa looks so good. Nice adaptation.

Love the use of quinoa instead of rice in this very traditional dish. One good thing about quinoa is that it is very versatile and adapts well to any kind of cuisine. Pinned to try this recipe soon.

Add Your Comment

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