Kundru ki Sabji | Tendli Recipe | Tendli Bhaji

Step by StepJump to Recipe

There are few vegetables used in Indian cuisine, which are not really popular and are not given their due credit by many people. Ivy gourd or tendli/tindora/kundru is one of them. Most of the people have an aversion towards this veggie, hence, it is not even that common in households. However, I guarantee that with this Tendli Bhaji, that notion will change. This Tendli Recipe is a Gujarati style Kundru ki Sabji made with ivy gourd, potatoes and is easy, vegan and gluten free too.

tendli aloo sabzi recipe

About Kundru ki Sabji

I got this simple Tendli Recipe from a Gujarati friend of my husband. Thanks to him and his mother, I now know a couple of Gujarati recipes too.

There’s something about this particular food culture that may not woo a lot of people at the first go. But once you keep trying dishes from the Gujarati food culture, you’ll know the versatility and the real flavors, which are much more than just sweet.

This Gujarati style Kundru ki Sabji is one of those recipes, which are not just super simple and quite basic at the very first look, but also packs super flavors in it and is very well textured too.

The veggies ivy gourd (tendli) and potatoes (aloo) add to the texture bit as well as make the dish comforting too.

top shot of aloo tendli bhaji garnished with chopped coriander leaves and served in a designer ceramic bowl with text layovers.

Ivy gourd has many regional names in India. For instance, it is ‘tendli or kundru’ in Hindi and Konkani, ‘tondli’ in Marathi, ‘tindora’ in Gujarati, ‘dondakaya’ in Telugu, ‘kovakkai’ in Tamil, ‘tonde kayi’ in Kannada, ‘kundri or toruni’ in Bengali, etc. It is small in size, but is considered as a wonder ingredient because of its medicinal and health benefits.

You really don’t have to do much to prepare this Kundru ki Sabji. Just fry your whole spices like mustard seeds, cumin seeds, curry leaves, ginger, green chilies along with the chopped ivy gourds and potatoes in a pressure cooker.

Then, spice it up with turmeric powder, coriander powder, cumin powder and red chili powder (if using), pour in some water and season it well.

Next, just cover and pressure cook till well done. You can keep the Tendli Bhaji gravyish or simmer it further for a semi-dry version.

More On This Recipe

Tendli or tindora has been a regular vegetable at my mother’s place. She would make a Goan style Tendli Recipe, which we would relish with chapatis and dal. It was so regular at my place that after some time I quite got bored of it.

When I was away from home, I did 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.

Because of this Kundru ki Sabji, I’ve again got a hang of it and have now made it a part of my meals, whenever I get ivy gourds.

My mother would make various Goan-style coconut based stir-fries with almost all the vegetables including ivy gourds and I would simply love all of them.

In addition to chapatis and dal, this Tendli Recipe tastes really amazing with Gujarati rotli, plain paratha or even dal-rice combination.

Step-by-Step Guide

How to make Kundru ki Sabji

Preparation

1. Clean 250 grams of tendli or tindora or kundru (ivy gourd) in water. Then, wipe them with a kitchen towel and chop lengthwise into 4 pieces. Wash, peel and dice 1 large potato too.

peeled, diced potatoes and chopped tendli for tendli recipe.

Make Tendli Recipe

2. Heat 2 tablespoons oil or ghee in a 2 litre pressure cooker. Add ½ teaspoon mustard seeds.

I have made Tendli Bhaji in my small pressure cooker. It saves time, fuel and is easy for me. However, you can cook this recipe in a heavy bottomed pan or kadai/wok too. 

mustard seeds added to hot oil in pressure cooker for making tendli recipe.

3. When the mustard seeds crackle, add ½ teaspoon cumin seeds.

cumin seeds added to cooker for making tendli recipe.

4. Now, add 1 sprig curry leaves, 1 inch finely chopped ginger, 1 slit green chili and fry for a minute.

curry leaves, chopped ginger and slit green chili added to cooker.

5. Add the chopped tendli and potatoes.

chopped tendli and potatoes added to cooker.

6. Add the following ground spices:

  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ¼ teaspoon red chili powder, if using – the addition of red chili powder is optional.
spice powders added to cooker.

7. Stir to combine the spices evenly with the veggies. Add ½ cup water and salt as required.

water and salt added to cooker.

8. Pressure cook on medium heat for 1 to 2 whistles or till both the ivy gourds and potatoes are tender and cooked well. Check if there is any water still remaining.

If yes, then keep the cooker on the stovetop, so that the water dries up. Also, the potatoes and ivy gourds should be completely cooked.

cooked aloo tendli bhaji.

9. If you want a little gravy, then you can keep the water and no need to simmer the gravy. Since we like this Tendli Recipe as a side dish with roti, I prefer it with no water.

cooked tendli recipe.

10. You can serve Kundru ki Sabji or Tendli Bhaji with Gujarati rotli or chapatis. This sabzi also goes well with plain paratha. You can also have it as a side dish with dal and rice.

aloo tendli bhaji garnished with chopped coriander leaves and served in a designer ceramic bowl with text layovers.

Expert Tips

  1. To save on time, fuel and make it an easy task, I usually cook this recipe in a small pressure cooker. However, you can also make it in a heavy bottomed kadai or pan/wok. Just that it will take some more time for the veggies to cook.
  2. You can opt to make the recipe with either oil or ghee (clarified butter).
  3. Adding red chili powder in this recipe is optional. You can skip it.
  4. If you like coconut, add some coconut to the veggies, once the cooking is complete.
  5. To increase the spice level, you can also increase the quantity of green chilies and/or red chili powder, if using. For a slightly tangy taste, add ½ teaspoon dry mango powder (amchur) once the veggies are cooked.
  6. If you want to make this dish with a little gravy or curry, then keep the water and don’t simmer the dish further. For a dry version, keep the cooker on heat till the water dries.
  7. You could also skip adding the potato and replace it with some more ivy gourds.

More Ivy Gourd Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

tendli recipe, aloo tendli recipe

Kundru ki Sabji | Tendli Recipe | Tendli Bhaji

This Gujarati style Kundru ki Sabji or Tendli Bhaji is made with ivy gourds (tendli, kundru, tindora), potatoes, spices and herbs. The Tendli Recipe is made without onions, garlic and is gluten-free as well.
5 from 2 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Cuisine Gujarati
Course Side Dish
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 3
Units

Ingredients

  • 250 grams ivy gourds (tindora or tendli or kundru)
  • 1 potato (large)
  • 1 green chilli – slit or ½ teaspoon, chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon cumin powder
  • 1 sprig curry leaves or 10 to 12 curry leaves
  • 1 inch ginger – finely chopped
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon red chili powder – optional
  • ½ cup water
  • 2 tablespoons oil – can use ghee instead
  • salt as required

Instructions
 

Chopping ivy gourds

  • Rinse the ivy gourds in water a few times. Then wipe dry with the kitchen towel and chop the tendli lengthwise into 4 pieces. 
  • Rinse, peel and dice the potatoes too. Slit the green chili.

Making kundru ki sabji

  • Heat oil in a 2 litre pressure cooker. Keep heat to a low and add mustard seeds.
  • When the mustard seeds crackle, then add cumin seeds.
  • Now add curry leaves, chopped ginger, slit green chili and fry for a minute.
  • Add the chopped ivy gourds and potatoes.
  • Add turmeric powder, coriander powder, cumin powder and red chili powder if using. Adding red chilli powder is optional.
  • Stir to combine the spices evenly with the veggies. Add ½ cup of water and salt as required.
  • Pressure cook on medium heat for 1 to 2 whistles or till both potatoes and ivy gourds are cooked.
  • Check if there is any water still remaining. If yes, then keep the cooker on the stovetop and simmer for some minutes – so that the water dries up. Also the potatoes and ivy gourd should be completely cooked and tender.
  • However if you want a little gravy, then you could keep the water and simmer only for a few minutes.
  • Garnish with some chopped coriander leaves and serve Kundru ki Sabji with Gujarati rotli or chapati or phulka. 
  • This Tendli Bhaji also goes well with plain paratha. You could also have it as a side dish or as a side veggie dish with dal and rice.

Notes

  • You can also make this dish in a kadai (wok) or a frying pan. Cover the pan with lid and simmer until the veggies are cooked through.
  • For a spicier tasting sabji, add more green chillies or red chilli powder. 
  • For a slightly tangy taste, about ½ teaspoon of dry mango powder can be added to the dish.
  • If you like coconut, feel free to add some fresh grated coconut once the cooking is complete.
  • You can opt to make this recipe in either oil or ghee.
  • Easily skip the potato and add some more ivy gourds instead.

Like what you see?

Stay up to date with new recipes and ideas.

This Tendli recipe post from the archives, first published on May 2010 has been republished and updated on November 2022.

Share This Recipe:

PinWhatsAppPrintShares48

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

Your Recipe Rating




9 Comments

  1. Thank you so much for maintaining a wonder ful vegetarian cookong site. Tendli curry was tried out by me. I tried it without coconut. Yet it tasted great.
    A humble suggestion
    Would be very nice if some easy to make VEGAN dishes are posted.
    Thanks

  2. Hi Dassana, so i understand that you are from Mangalore. especially because of the word Upkari. I am from Mangalore too. But i learnt cooking only gujarati dishes. i am trying the Tindora today as i am not in a mood to do a lot of cuttings. i hate cutting vegetables:( i have tried your mutter paneer and palak paneer recipe and must say it came out well. I also gave your Rajma recipe to one of my friends and suggested your website for vegetarian dishes. can i request you to post some typical Mangalorean dishes too. i really miss it and i want my husband and son to try my regional dishes:)

    1. hi daya, i am not from mangalore. but some of my relatives are. i have very few mangalorean recipes on the blog which are borrowed from my relatives 🙂 i will try to add some more mangalorean vegetarian recipes. i hope this tendli sabzi was good.

  3. You can tell I am hooked to your blog, by the number of comments I am writing. This recipe is also a good one:)

  4. Nice .. it came out well… To make it 100% mangalorean taste…i garnished with little coconut…

    Thanks for the simple receipe ….