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aloo tendli recipe with step by step photos. this gujarati tendli sabzi recipe is made with potatoes. i got this tendli recipe from a gujarati friend of my husband. thanks to him and his mom, i now know a couple of gujarati recipes.

tendli is also called tindora in hindi. tendli is the marathi and konkani term. in english it is known as ivy gourd. it is also known as kovakkai in tamil language.

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. few more tendli recipes on the blog are:

• bharwan tendli
• tendli bhaat
• tendli bhaji recipe
• kovakkai fry recipe
• tindora chana masala.

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.

if you are looking for more gujarati recipes then do check Alu Vadi/Patra, Instant Rava Dhokla, Undhiyu, Methi Theplas and Khaman Dhokla Recipe.

 aloo tendli recipe card below:

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tendli recipe | aloo tendli recipe

prep time

25 mins

cook time

25 mins

total time

50 mins

 

gujarati aloo tendli sabzi recipe - ivy gourd and potatoes dish from the gujarati cuisine.

course: side dish

cuisine: gujarati

servings: 4

author: dassana amit

ingredients (1 cup = 250 ml)

• 250 grams tendli (tindora or ivy gourd or kovakkai)
• 1 large potato (aloo)
• 1 green chili (hari mirch)
• ½ teaspoon turmeric powder (haldi)
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon cumin seeds powder (jeera powder)
• 1 sprig curry leaves (kadi patta)
• ½ inch ginger (adrak), chopped
• ½ teaspoon mustard seeds (rai)
• ½ teaspoon cumin seeds (jeera)
• ¼ teaspoon red chili powder (lal mirch powder), optional
• ½ cup water
• 1 tablespoon ghee or oil
• salt as required

how to make recipe

chopping tendli:

1. clean the tendlis in water. then wipe them with the kitchen towel and chop the tendli lengthwise into 4 pieces. 

2. wash, peel and dice the potatoes too. slit the green chili.

making tendli recipe:

1. heat 1 tablespoon ghee or oil in the pressure cooker. add ½ teaspoon mustard seeds (rai).

2. when the mustard seeds crackle, then add ½ teaspoon cumin seeds (jeera).
   

3. now add 1 sprig curry leaves (kadi patta), ½ inch chopped ginger (adrak), 1 slit green chili (hari mirch) and fry for a minute.

4. add the chopped tendli and potatoes.

5. add ½ teaspoon turmeric powder (haldi), 1 teaspoon coriander powder (dhania powder), 1 teaspoon cumin seeds powder (jeera powder) and ¼ teaspoon red chili powder (lal mirch powder) if using. addition of red chilli powder is optional.

6. stir well. add ½ cup of water and salt as required.

7. pressure cook for 2 whistles or till both aloo and tindora are cooked.

8. check if there is any water still remaining. if yes, then keep the cooker on the flame and simmer the gravy for some minutes. so that the water dries up. also the aloo tendli should be completely cooked.

9. however if you want a little gravy, then you could keep the water and no need to simmer the aloo tendli gravy. 

10. since i like to this aloo tendli as a side dish with roti, i prefer aloo tendli sabzi with no water.

11. you can serve aloo tendli with gujarati rotlis or chapatis. 

12. this aloo tendli sabzi also goes well with plain parathas. you could also have it as a side dish or as a side veggie dish with dal and rice.

recipe notes

- you can also make this dish in a kadai.

how to make aloo tendli recipe:

1. clean 250 gram tendlis (tindora or ivy gourd or gherkins) in water. then wipe them with the kitchen towel and chop the tendli lengthwise into 4 pieces. wash, peel and dice 1 large potato too.

2. i have made tendli aloo 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 1 tablespoon ghee or oil in the pressure cooker. add ½ teaspoon mustard seeds (rai).

3. when the mustard seeds crackle, then add ½ teaspoon cumin seeds (jeera).

4. now add 1 sprig curry leaves (kadi patta), ½ inch chopped ginger (adrak), 1 slit green chili (hari mirch) and fry for a minute.

5. add the chopped tendli and potatoes.

6. add ½ teaspoon turmeric powder (haldi), 1 teaspoon coriander powder (dhania powder), 1 teaspoon cumin seeds powder (jeera powder) and ¼ teaspoon red chili powder (lal mirch powder) if using. addition of red chilli powder is optional.

7. stir well. add ½ cup of water and salt as required.

8. pressure cook for 2 whistles or till both aloo and both are cooked. check if there is any water still remaining. if yes, then keep the cooker on the flame, so that the water dries up. also the aloo tendli should be completely cooked.

9. however if you want a little gravy, then you could keep the water and no need to simmer the aloo tendli gravy. since i like to this aloo tendli as a side dish with roti, i prefer aloo tendli sabzi with no water.

10. you can serve aloo tendli sabzi with gujarati rotlis or chapatis. aloo tendli sabzi also goes well with plain parathas. you could also have it as a side dish or as a side veggie dish with dal and rice.

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