Tondli chi bhaji recipe (Maharashtrian tendli sabzi)

Tondli chi bhaji recipe – a dry vegetable dish aka sabzi made from Ivy gourd. It is flavored with goda masala aka special maharashtrian spice blend.

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 aloo masala . 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

How to make Tondli chi bhaji (Step by Step Recipe with Photos):

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1) Wash the tindora very well under running cold water. Let the excess water drain out.

2) Cut the head and tail (top and bottom part) and discard it. Then slice it into discs.

3) Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.

4) Then add turmeric powder and hing.

5) Immediately add prepared tondli.

6) Mix well.

7) Add salt and red chili powder.

8) Mix very well, so all the oil and spices coated to the ivy gourd.

9) 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.

10) Cook till they are soft and tender. Do stir once in the middle.

11) Then add goda masala.

12) Stir well and cook for a minute. Then turn off the stove.

13) Lastly add grated coconut and chopped coriander leaves.

14) 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/phulka or paratha. It can be served as a side dish with dal and rice.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Tondli chi bhaji recipe (Maharashtrian style tendli sabzi)

4.67 from 3 votes

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US measuring cups are used (1 cup = 240 ml)

Servings 2 servings

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 250 grams or 2 cups Tondli (tindora or tendli or ivy gourd ) cut into discs
• 2 tablespoons Oil
• ¼ teaspoon Mustard seeds
• ½ teaspoon Turmeric powder
• a pinch Hing (Asafoetida)
• Salt to taste
• 1 teaspoon Red chili powder
• ½ teaspoon Goda masala
• 1 tablespoon Coconut (fresh or frozen), grated
• 1 tablespoon Cilantro or coriander leaves finely chopped

Instructions

Preparation:

• 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.

Making tondli chi bhaji:

• 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.

Nutrition

Calories: 160kcal | Carbohydrates: 8.5g | Protein: 1.9g | Fat: 14.1g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 618mg | Potassium: 257mg | Fiber: 3.8g | Sugar: 4.1g

*Nutrition information is a rough estimate for 1 serving

Course: Main Course

Cuisine: Indian,Maharashtrian

Calories: 160kcal

Author: Kanan

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