Tendli Bhaji
A simple home-style stir-fry made with tender ivy gourd, onions, and everyday spices. This Maharashtrian-style bhaji is lightly spiced, quick to cook, and pairs well with roti, dal, or plain rice.
For 4 servings
- prep · ~15 min
Prep the tendli and aromatics.
1.Wash the tendli well and trim both ends.2.Slice the tendli lengthwise into thin strips.3.Slice the onion thinly and slit the green chili.TIPTry to slice the tendli evenly so it cooks at the same pace. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and cook for a few seconds until fragrant.4.Add the green chili and stir briefly.TIPKeep the heat medium so the seeds crackle without burning. - saute · ~4 min
Cook the onion.
Add the sliced onion and sauté for 3 to 4 minutes until it softens and turns light golden.
- saute · ~2 min
Add the tendli and spices.
1.Add the sliced tendli and mix well with the onion.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Stir well so the spices coat the tendli evenly. - simmer · ~12 min
Cover and cook until tender.
Cover the pan and cook on low heat for 10 to 12 minutes, stirring once or twice, until the tendli is tender but not mushy.
TIPIf the bhaji looks too dry, sprinkle 1 to 2 tbsp water from your measured cooking water before covering. - garnish · ~2 min
Finish with coconut and cilantro.
Open the pan, cook off any extra moisture for 1 to 2 minutes, then mix in the grated coconut and chopped cilantro.
- serve
Serve the tendli bhaji hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the tendli into even thin strips so it softens uniformly without some pieces staying crunchy.
- 2Let the mustard seeds fully splutter before adding cumin; this gives the tempering a cleaner, nuttier flavor.
- 3Do not brown the onions too much; light golden onions keep the bhaji sweet and home-style rather than heavy.
- 4Cook covered on low heat and stir only once or twice so the tendli steams gently instead of turning mushy.
- 5If the pan dries out, add only a small sprinkle of water; too much water will make the bhaji soggy.
- 6Add the fresh coconut at the end, not earlier, so it stays sweet and textured instead of greasy.
- 7This bhaji keeps well for tiffin; cool completely before packing so the coconut garnish does not get damp.
Adapt it for your goals.
No-onion
Skip the onion for a simpler fasting-style or lighter version; the coconut at the end helps keep the bhaji flavorful.
peanutPeanut
Replace or combine the coconut with coarsely crushed roasted peanuts for a nuttier Maharashtrian-style finish and extra texture.
garlicGarlic
Add a few chopped garlic cloves after the tempering for a deeper, more savory everyday bhaji that pairs especially well with bhakri.
spicierSpicier
Increase green chilies and red chili powder if you want a sharper heat to balance the mild sweetness of onion and coconut.
Why this is on our healthy list.
Vegetable-Forward Side
Ivy gourd makes this bhaji a produce-rich accompaniment that adds fiber and bulk to a simple meal of roti, dal, or rice.
Moderate Oil Cooking
The dish gets most of its flavor from tempering and spices rather than heavy frying, keeping it relatively light for an everyday sabzi.
Herbs and Spices Add Depth
Turmeric, cumin, coriander, green chili, and cilantro bring aroma and complexity without relying on rich gravies or cream.
Frequently asked questions
It should be tender enough to bite easily but still hold its shape. If it turns mushy, it has cooked too long or with too much moisture.
