Tondli | Ivy Gourd | Tendli | Easy Tendli Bhaji | Vegetarian Recipe | Easy Recipe



Ivy gourd/Tendli/Tondli Bhaji
3 cups ivy gourd (cut lengthwise)about 400 grams OR 1 lb
½ tsp mustard seeds
1 tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
¼ tsp asafetida (hing)
12-15 curry leaves (kadhipatta)
2 dried red chilies
5-6 garlic cloves (crushed roughly)
½ tsp turmeric (haldi)
1 tsp red chili powder
1 tsp cumin powder (jeera)
1 tsp coriander powder
1 tsp salt
½ tsp garam masala
1 piece kokam (garcinia indica)
½ inch piece jaggery (gul)
¼ cup fresh grated coconut
Handful of coriander leaves
½ tsp fresh grated ginger
2 tbsp + 1 tbsp oil

Heat 2 tbsp oil and saute the cut ivy gourd until slightly cooked. Remove and set aside.
Heat 1 tbsp oil and add mustard seeds, jeera, sesame seeds, asafetida, curry leaves, dried red chilies, crushed garlic. Saute a few seconds.
Add turmeric powder, red chili powder. Mix.
Add the fried ivy gourd and mix.
Add cumin powder, coriander powder, salt. Cover and cook for 5-7 minutes. Check for doneness.
Add garam masala, kokam, jaggery, grated coconut and coriander leaves. Mix well. Cover and cook for 3-4 minutes for the jaggery to melt.
Add the grated ginger and mix well.
tondli /Ivy gourd is ready to serve.

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