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tindora sabzi recipe | tendli bhaji recipe | ivy gourd stir fry recipe

tindora sabzi or tendli bhaji recipe with step by step pictures. a simple homely recipe of ivy gourd stir fry with spices, onion and coconut.

this recipe comes from my mom and is a favorite with us. usually i make chapatis to go with the sabzi and at times i make this sabzi to go along with dal-rice or sambar-rice.

ivy gourd does make an appearance in our menu. i usually end up making tendli bhaat (spiced ivy gourd rice) and stuffed ivy gourds and this sabzi.

this tindora sabzi recipe is simple enough and can make a healthy side dish with chapatis. you can also serve tendli bhaji as a side dish with dal-rice, sambar-rice or curd-rice.

if you are looking for similar recipes then do check bharwan tendli, tendli bhaat, mushroom stir fry, koorka stir fry, yam stir fryraw banana fry and bendakaya vepudu recipe.

tindora stir fry recipe:

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tindora sabzi, tendli bhaji | ivy gourd stir fry recipe
prep time
10 mins
cook time
20 mins
total time
30 mins
 

tendli bhaji or tindora sabzi recipe - simple homely preparation of ivy gourds with onion, spices and coconut.

course: side
cuisine: Indian
servings: 2 to 3
author: dassana
ingredients (1 cup = 250 ml)
  • 250 grams tendli (ivy gourd or tindora or kovakkai)
  • 1.5 tablespoon oil
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal (optional)
  • 1 medium onion finely chopped
  • 1 sprig curry leaves (kadi patta) Or 8 to 10 curry leaves
  • 1 green chili (hari mirch) - chopped
  • teaspoon turmeric powder (haldi) or 2 to 3 pinches haldi powder
  • ¼ cup water or add as required
  • 5 tablespoon grated coconut
  • salt as required
  • 2 tablespoon chopped coriander leaves (dhania patta)
how to make recipe
  1. rinse 250 grams ivy gourds in water very well. then thinly slice of the top and bottom ends and discard them. chop all the ivy gourds in small roundels. keep aside.
  2. heat 2 tbsp oil in a shallow pan or kadai.
  3. lower the flame and add 1/2 tsp mustard seeds and 1/2 tsp urad dal. urad dal is optional and you can skip it easily.
  4. stir and saute on a low flame.
  5. saute till the urad dal turns golden and the mustard seeds crackle.
  6. then add 1/3 cup finely chopped onion.
  7. stir very well and begin to saute the onions on a low to medium flame.
  8. saute the onions till they turn translucent.
  9. now add 8 to 10 curry leaves and 1 green chili (chopped). stir.
  10. add a pinch or two of turmeric powder and stir again.
  11. add the ivy gourd slices.
  12. mix and stir the tendli slices very well with the rest of the ingredients.
  13. add salt as per taste.
  14. add 1/4 cup water and stir.
  15. cover the pan and cook the tindora sabzi on a low flame.
  16. in between do check and if the water dries up and the ivy gourd has not cooked, you can add 1 to 3 tbsp more water.
  17. cover and simmer on a low flame till the ivy gourd has completely cooked.
  18. lastly add 5 tbsp grated coconut and mix well. when adding coconut, there should be no water in the pan.
  19. switch off the flame and then add 2 tbsp chopped coriander leaves.
  20. serve tindora sabzi with phulkas or rotis. this sabzi also goes well in tiffin box.
recipe notes

you can skip the onions if you want in this recipe.
if the ivy gourds have become red, then discard them.


how to make tendli bhaji or ivy gourd stir fry recipe:

1. rinse 250 grams ivy gourds in water very well.

2. then thinly slice of the top and bottom ends and discard them. chop all the ivy gourds in ½ cm small roundels. keep aside.

3. heat 1.5 tbsp oil in a shallow pan or kadai. lower the flame and add ½ tsp mustard seeds.

4. next add ½ tsp urad dal. urad dal is optional and you can skip it easily.

5. stir and saute both mustard seeds and urad dal on a low flame.

6. saute till the urad dal turns golden and the mustard seeds crackle.

7. then add ⅓ cup finely chopped onion.

8. stir very well and begin to saute the onions on a low to medium flame.

9. saute the onions till they turn translucent.

10. now add 8 to 10 curry leaves and 1 green chili (chopped). stir.

11. add a pinch or two of turmeric powder and stir again.

12. add the ivy gourd slices.

13. mix and stir the tendli slices very well with the rest of the ingredients.

14. add salt as per taste.

15. add ¼ cup water and stir.

16. cover the pan and cook the tindora sabzi on a low flame for 15 to 20 minutes.

17. in between do check and if the water dries up and the ivy gourd has not cooked, you can add 1 to 3 tablespoon water.

18. then cover and simmer on a low flame till the ivy gourd has completely cooked.

19. lastly add 5 tbsp grated coconut. mix very well. there should be no water in pan, when you add coconut. if using frozen coconut, then cover the pan and simmer for a minute.

20. switch off the flame and then add 2 tbsp chopped coriander leaves.


21. serve tindora sabzi with phulkas or rotis. this sabzi also goes well in tiffin box.




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This post was last modified on October 28, 2016, 11:42 am

    Categories Indian Vegetable RecipesKids RecipesTiffin RecipesVegan Recipes