tendli bhaji recipe, tindora sabzi recipe, tendli fry recipe
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5 from 1 vote

tendli bhaji

tendli sabzi recipe - simple homely preparation of ivy gourds with onion, spices and coconut.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: side dish
Cuisine: indian
Servings: 2 to 3
Author: Dassana Amit


  • 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)


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


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