Ivy gourd is known as tondli in marathi language. It is also called tendli, tindora, kundru in other languages. This is the vegetable that I cook with very often. So I have already shared tindora recipe . And today I am sharing Maharashtrian style tendli sabzi aka tondlichi bhaji. This is healthy dish that you can make it on daily basis. I usually pack the sabzi in hubby’s lunch box with roti and sliced onion-cucumber on side. For making this sabzi, goda masala used. I have used homemade goda masala. But you can use store bought as well. In absence of goda masala, you can use garam masala as well. But you will definitely miss the flavors. Check out other Maharashtrian recipes Amti dal // Batatyachi bhaji // Bharli bhendi // Misal pav
Step By Step Photo Instructions:
- Wash the tindora very well under running cold water. Let the excess water drain out.
- Cut the head and tail (top and bottom part) and discard it. Then slice it into discs.
- Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
- Then add turmeric powder and hing.
- Immediately add prepared tondli.
- Mix well.
- Add salt and red chili powder.
- Mix very well, so all the oil and spices coated to the ivy gourd.
- Cover it with the lid. Lid should have slight high edge on the side or rim. Pour glassful of water on it. and let it cook. As the water heats up, it creates the steam inside the pan. And tondli will get cook into that steam.
- Cook till they are soft and tender. Do stir once in the middle.
- Then add goda masala.
- Stir well and cook for a minute. Then turn off the stove.
- Lastly add grated coconut and chopped coriander leaves.
- Mix well and it is ready to serve. If not serving right away then keep it covered, so it stays warm. Serving suggestions: Serve tondlichi bhaji with roti or paratha. It can be served as a side dish with dal and rice. Did you try this tondli chi bhaji recipe? I’d love to hear about it! Leave a review in the comment section below.
