Tendli Bhaji

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Tendli bhaji recipe with step by step pictures. This tendli sabzi is a simple homely preparation of ivy gourds with onion, spices and coconut. Gluten-free and vegan recipe. Tendli is also called as tindora or kovakkai or dondakaya in other Indian languages.

tendli bhaji, ivy gourd stir fry recipe

This recipe comes from my mom and is a favorite with us. Usually, I make chapatis to go with the it and at times I make this tendli sabzi to go along with dal-rice or sambar-rice.

Ivy gourd does make an appearance in our menu. You can make many recipes with tendli like:

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.

How to make tendli bhaji

1. Rinse 250 grams tendli (ivy gourds) in water very well.

making ivy gourd stir fry recipe

2. then thinly slice of the top and bottom ends and discard them. Chop all the tendli in ½ cm small roundels. Keep aside.

making ivy gourd stir fry recipe

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

making ivy gourd stir fry recipe

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

making ivy gourd stir fry recipe

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

making ivy gourd stir fry recipe

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

making ivy gourd stir fry recipe

7. Then add ⅓ cup finely chopped onion.

making tindora stir fry recipe

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

making tindora stir fry recipe

9. Saute the onions till they turn translucent.

making tindora stir fry recipe

10. Now add 8 to 10 curry leaves and 1 green chili (chopped). Stir.

making tindora stir fry recipe

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

making tindora stir fry recipe

12. Add the ivy gourd slices.

making tindora stir fry recipe

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

making tindora stir fry recipe

14. Add salt as per taste.

making tindora stir fry recipe

15. Add ¼ cup of water and stir.

making tindora stir fry recipe

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

making tindora stir fry recipe

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

making tindora stir fry recipe

18. Then cover and simmer on a low flame till the tendli has completely cooked.

making tindora stir fry recipe

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.

making tindora stir fry recipe

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

making tindora stir fry recipe

21. Serve tindora bhaji with phulkas or rotis. This sabzi also goes well in a tiffin box.

ivy gourd stir fry
Few more tasty recipes:

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tendli bhaji recipe, tindora sabzi recipe, tendli fry recipe

Tendli Bhaji

This tendli sabzi is a simple homely preparation of ivy gourds with onion, spices and coconut.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Indian
Course Side Dish
Servings 2 to 3
Units

Ingredients

  • 250 grams tendli (ivy gourd or tindora or kovakkai)
  • 1.5 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (optional)
  • 1 medium onion finely chopped
  • 1 sprig curry leaves or 8 to 10 curry leaves
  • 1 green chili - chopped
  • teaspoon turmeric powder 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

Instructions
 

chopping tendli (ivy gourds)

  • Rinse 250 grams tendli (ivy gourds) in water very well. Then thinly slice of the top and bottom ends and discard them. 
  • Chop all the tendli in small roundels. Keep aside.

making tendli bhaji

  • Heat 2 tbsp oil in a shallow pan or kadai.
  • 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.
  • Stir and saute on a low flame.
  • Saute till the urad dal turns golden and the mustard seeds crackle.
  • Then add 1/3 cup finely chopped onion.
  • Stir very well and begin to saute the onions on a low to medium flame.
  • Saute the onions till they turn translucent.
  • Now add 8 to 10 curry leaves and 1 green chili (chopped). Stir.
  • Add a pinch or two of turmeric powder and stir again.
  • Add the tendli (ivy gourd) slices.
  • Mix and stir the tendli slices very well with the rest of the ingredients.
  • Add salt as per taste.
  • Add 1/4 cup water and stir.
  • Cover the pan and cook the tindora sabzi on a low flame.
  • 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.
  • Cover and simmer on a low flame till the ivy gourd has completely cooked.
  • Lastly add 5 tbsp grated coconut and mix well. When adding coconut, there should be no water in the pan.
  • Switch off the flame and then add 2 tbsp chopped coriander leaves.
  • Serve tindora bhaji with phulkas or rotis. This sabzi also goes well in the tiffin box.

Notes

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

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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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4 Comments

  1. I like such simple sabji..i feel every vegi has its own taste n we spoil it by adding too many spices..