Tendli chi Bhaji
A simple, everyday Maharashtrian stir-fry made with tender ivy gourd. The slim green gourds are finely sliced and cooked with minimal spices, letting their mild, slightly crunchy texture shine through. Finished with a squeeze of fresh lime and a sprinkle of peanut powder for a nutty, tangy bite. Ready in under twenty minutes, it's a perfect light side to any meal.
For 4 servings
- prep
Prep the ivy gourd.
Wash the tendli thoroughly. Trim both ends and slice each one in half lengthwise. If they are thick, slice them again into quarters. Set aside.
- temper · ~2 min
Make the tempering.
1.Heat oil in a kadhai over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds and hing. Sauté until fragrant (10-15 sec).TIPKeep the heat medium — hing burns quickly and turns bitter. - saute · ~10 min
Cook the tendli.
1.Add the sliced tendli to the kadhai.2.Sprinkle turmeric powder, red chili powder, and salt.3.Stir well to coat the tendli with the spices and oil.4.Cover and cook on low heat for 8-10 minutes. Stir once halfway through.TIPNo need to add water — tendli releases its own moisture. Cooking on low heat with the lid on steams them gently. - saute · ~1 min
Finish with peanut powder and lime.
Uncover the kadhai. Add the ground roasted peanuts and stir-fry on medium heat for another minute until any remaining moisture dries up and the peanuts cling to the tendli. Switch off the heat and squeeze lime juice over the top.
- garnish
Garnish with coriander and serve hot.
Transfer to a serving bowl, sprinkle with fresh chopped coriander leaves, and serve immediately with roti or dal rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice tendli uniformly thin for even cooking and a tender-crisp texture.
- 2Skip adding water; the residual moisture on washed tendli and its own juices are enough to steam it.
- 3Roast peanuts until deep golden for maximum nutty flavor before grinding coarsely.
- 4Stir-fry uncovered after steaming to evaporate excess liquid and let the peanut powder adhere.
- 5Add lime juice only after switching off the heat to keep its bright, fresh tang intact.
- 6Serve immediately after cooking — tendli turns soft and loses its bite if left standing.
Adapt it for your goals.
Coconut variation
Replace half the peanut powder with freshly grated coconut for a sweeter, more coastal Maharashtrian flavour that pairs beautifully with soft phulkas.
garlickyGarlicky
Add 4-5 crushed garlic cloves along with the cumin seeds for a pungent, aromatic twist that deepens the savoury notes.
jainJain
Skip the peanuts and use a handful of crushed roasted cashews instead; this keeps it nut-free for Jain observances while still adding a rich texture.
spicySpicy
Increase red chili powder to ½ teaspoon and include a slit green chili during tempering for a fiery punch that cuts through the mild gourd.
Why this is on our healthy list.
Low-Calorie Vegetable Base
Ivy gourd (tendli) is naturally low in calories and high in dietary fiber, making this dish a light yet satiating side that aids digestion.
Rich in Antioxidants
Turmeric and cumin provide curcumin and other antioxidants that help combat oxidative stress, while asafoetida (hing) is traditionally used for its digestive properties.
Good Source of Plant Protein
Roasted peanuts contribute a modest amount of plant-based protein and healthy monounsaturated fats, adding satiety to an otherwise lean vegetable dish.
Frequently asked questions
Fresh tendli is strongly recommended; frozen or canned gourds will release too much water and turn mushy, losing the firm, tender-crisp texture this dish relies on.
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