Tendli Sabzi Gujarati Recipe

Tendli as i call it in my native language has been a regular vegetable at my mom’s place.  She would make the tendli upkari – a konkani recipe with chappatis and dal. It was so regular at my place that after some time I started getting bored of it.

Yet, when I was away from home, I do used to miss this vegetable. Such are our minds. When we have it, we get bored of it or take it for granted and when we do not have it, we miss it or long for it.

My mom would make upkaris of almost all the vegetables like cabbage upkari and I would simply love them. Tendli Upkari is great dish and now I know…. how much i miss it.

Tendli is also called Tindora in Hindi. Tendli is the Marathi and Konkani term. In English it is known as Ivy Gourd or Gherkins.

This Gujarati Tendli Recipe is made with potatoes. I got this recipe from a gujarati friend of my husband. Thanks to him and his mom, I now know a couple of gujarati recipes.

Ingredients for the Tendli Aloo Gujarati Recipe:

250 gms Tendli

1 large potato

1 green chili

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin seeds powder

1 sprig curry leaves

1/2 inch ginger chopped

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp red chili powder (optional)

1/2 cup water

1 tbsp ghee or oil

salt

Method to make the Gujarati Tendli Aloo Recipe:

• Clean the tendlis in water. Then wipe then with the kitchen towl and chop the tendli lenghtwise into 4 pieces. Wash, peel and dice the potatoes too.

• Slit the green chili.
• I have made this recipe in my small pressure cooker. It saves time, fuel and is easy for me. You could however cook this recipe in a heavy bottomed pan or kadai/wok too.
• Heat oil in the pressure cooker. Add the mustard seeds. When they pop add the cumin seeds. Now add the curry leaves, ginger, green chili and fry for a minute. Add all the dry powders along with the vegetables. Fry for 2 minutes, stirring in between.
• Add 1/2 cup of water and salt. Pressure cook for 3 mins.
• When done, and if water is still remaining, keep the cooker on the flame, so that the water dries up. If you want a little gravy, then you could keep the water.
• Have the tendli sabzi with gujarati rotlis, or phulkas/chapatis. Tendli goes well with plain parothas too. You could also have it as a side dish or as a side vegetable with dal and rice.

Tendli Sabzi recipe details below: