tendli recipe | aloo tendli recipe

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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 aloo sabzi recipe

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:

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 aloo sabzi recipe

How to make 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.

tendli aloo sabzi recipe

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).

tendli aloo sabzi recipe

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

tendli aloo sabzi recipe

4. Now add 1 sprig curry leaves, ½ inch chopped ginger, 1 slit green chili and fry for a minute.

tendli aloo sabzi recipe

5. Add the chopped tendli and potatoes.

tendli aloo sabzi recipe

6. Add ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin seeds powder and ¼ teaspoon red chili powder if using. The addition of red chili powder is optional.

tendli aloo sabzi recipe

7. Stir well. Add ½ cup of water and salt as required.

tendli aloo sabzi recipe

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.

tendli aloo sabzi recipe

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.

tendli aloo sabzi recipe

10. You can serve aloo tendli sabzi with Gujarati rotlis or chapatis. This 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.

tendli aloo sabzi recipe

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tendli recipe, aloo tendli recipe

tendli recipe

5 from 1 vote
Gujarati aloo tendli sabzi recipe is a ivy gourd and potatoes dish from the Gujarati cuisine.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins

Cuisine Gujarati
Course: Side Dish

Servings 4
Units

Ingredients

  • 250 grams tendli (tindora or ivy gourd or kovakkai)
  • 1 large potato
  • 1 green chili
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seeds powder
  • 1 sprig curry leaves
  • ½ inch ginger , chopped
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon red chili powder , optional
  • ½ cup water
  • 1 tablespoon ghee or oil
  • salt as required

Instructions

chopping tendli

  • Clean the tendlis in water. Then wipe them with the kitchen towel and chop the tendli lengthwise into 4 pieces. 
  • Wash, peel and dice the potatoes too. Slit the green chili.

making tendli recipe

  • Heat 1 tablespoon ghee or oil in the pressure cooker. Add ½ teaspoon mustard seeds (rai).
  • When the mustard seeds crackle, then add ½ teaspoon cumin seeds (jeera).
  • Now add 1 sprig curry leaves (kadi patta), ½ inch chopped ginger (adrak), 1 slit green chili (hari mirch) and fry for a minute.
  • Add the chopped tendli and potatoes.
  • 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.
  • Stir well. Add ½ cup of water and salt as required.
  • Pressure cook for 2 whistles or till both aloo and tindora are cooked.
  • 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.
  • 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.
  • You can serve them with gujarati rotlis or chapatis. 
  • 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.

Notes

- you can also make this dish in a kadai.

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Dassana Amit

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.

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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 ….

    1. welcome janet and thanks for commenting on all the recipe posts you have tried out so far.