Tendli Bhaji

Name: Tendli Bhaji
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g tendli (washed, ends trimmed, sliced lengthwise); 1 pcs onion (medium, thinly sliced); 2 pcs green chili (slit); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 2 tbsp coconut (fresh, grated); 2 tbsp cilantro (chopped)

RATING

4.4/5(75)

TASTE SCORE

6/10

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.

PREP

15m

COOK

18m

SERVES

1 KATORI

122 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the tendli into even thin strips so it softens uniformly without some pieces staying crunchy.
2
Let the mustard seeds fully splutter before adding cumin; this gives the tempering a cleaner, nuttier flavor.
3
Do not brown the onions too much; light golden onions keep the bhaji sweet and home-style rather than heavy.
4
Cook covered on low heat and stir only once or twice so the tendli steams gently instead of turning mushy.
5
If the pan dries out, add only a small sprinkle of water; too much water will make the bhaji soggy.
6
Add the fresh coconut at the end, not earlier, so it stays sweet and textured instead of greasy.
7
This bhaji keeps well for tiffin; cool completely before packing so the coconut garnish does not get damp.