Loading...
A simple and wholesome Maharashtrian stir-fry made with ivy gourd (tendli), coconut, and aromatic spices. This everyday sabzi is quick to make and pairs perfectly with hot chapatis or dal rice.
For 4 servings
Begin by preparing the ivy gourd (tendli). Wash them thoroughly, trim both ends, and slice each one lengthwise into four thin pieces. Finely chop the onion and set aside.
Heat oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds. Then, add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until the spices are fragrant.
Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to cook the spices without burning them.
Add the sliced tendli and salt to the pan. Mix everything well to ensure the tendli is evenly coated with the masala.
Sprinkle 2-3 tablespoons of water over the tendli. Cover the pan with a lid and let it cook on low to medium-low heat for 10-12 minutes. Stir occasionally to prevent sticking. The tendli is cooked when it is tender but still has a slight bite.
Once the tendli is cooked, add the Goda masala, grated fresh coconut, and optional jaggery. Gently mix and cook for another 2 minutes, allowing the flavors to meld together.
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
A simple and wholesome Maharashtrian stir-fry made with ivy gourd (tendli), coconut, and aromatic spices. This everyday sabzi is quick to make and pairs perfectly with hot chapatis or dal rice.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 131.64 calories per serving with 2.05g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Turn off the heat. Garnish with freshly chopped coriander leaves and serve hot with chapatis or as a side with dal and rice.
Add one small potato, peeled and thinly sliced, along with the tendli for a classic Tendli-Batata Bhaji.
Add 2 tablespoons of coarsely crushed roasted peanuts at the end for extra crunch and a nutty flavor.
For a simpler, sattvic version, you can skip the onion. The dish will still be delicious.
Use sambar powder instead of Goda masala and add a pinch of urad dal to the tempering for a different flavor profile.
Ivy gourd is an excellent source of dietary fiber, which aids in digestion, helps prevent constipation, and promotes a feeling of fullness, which can assist in weight management.
Some studies suggest that ivy gourd may have properties that help in regulating blood sugar levels, making it a beneficial vegetable for individuals managing diabetes.
This vegetable is a good source of Vitamin C and other antioxidants, which help strengthen the immune system and protect the body against infections and cellular damage.
The combination of fiber from tendli and digestive spices like cumin and asafoetida supports a healthy gut, reduces bloating, and improves overall digestive function.
One serving of Tendli chi Bhaji (approximately 1 cup or 105g) contains around 110-130 calories, depending on the amount of oil and coconut used. It's a relatively low-calorie and nutritious side dish.
Yes, it is a very healthy dish. Ivy gourd (tendli) is rich in fiber, vitamins, and minerals. The dish is lightly spiced, cooked with minimal oil, and provides essential nutrients, making it an excellent choice for a daily meal.
Bitterness in tendli bhaji is usually caused by using overripe ivy gourd. Always select young, firm, and bright green tendli. Avoid any that are pale, yellowish, or have red seeds inside, as these are signs of maturity and can lead to a bitter taste.
While Goda Masala provides the unique, authentic Maharashtrian flavor, you can substitute it with an equal amount of garam masala. The taste will be different but still very flavorful.
Yes, you can. Follow the steps until adding the tendli and water. Then, pressure cook for 1 whistle on medium heat. Let the pressure release naturally. Open the lid, add coconut and Goda masala, and cook for another minute. Be careful not to overcook, as tendli can become mushy.