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.
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.