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A classic Maharashtrian stir-fry featuring tender ivy gourd cooked with coconut and a special blend of spices. This simple, everyday dish is both healthy and delicious, with a unique sweet, tangy, and savory flavor profile. Perfect with chapatis or as a side with dal and rice.
For 4 servings
Prep the Vegetables: Wash the ivy gourd (tondli) thoroughly. Trim both ends and slice them into thin, uniform rounds. Finely slice the onion. Keep everything ready.
Temper the Spices (Tadka): Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-45 seconds. Then, add the cumin seeds, asafoetida (hing), and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp.
Sauté Onions: Add the sliced onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
Cook the Tondli: Add the sliced tondli to the pan. Sprinkle turmeric powder, red chili powder, and goda masala over it. Mix everything thoroughly to ensure the spices evenly coat the tondli. Sauté for 2 minutes.
Steam and Soften: Pour in the water and add salt. Stir well. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes. Stir occasionally to prevent sticking. The tondli is cooked when it is tender and can be easily pierced with a fork.
Add Finishing Flavors: Once the tondli is fully cooked, add the grated jaggery and tamarind paste. Mix well and cook uncovered for another 2-3 minutes, allowing the flavors to meld and the raw taste of tamarind to cook off.
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A classic Maharashtrian stir-fry featuring tender ivy gourd cooked with coconut and a special blend of spices. This simple, everyday dish is both healthy and delicious, with a unique sweet, tangy, and savory flavor profile. Perfect with chapatis or as a side with dal and rice.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 163.24 calories per serving with 2.93g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Garnish and Serve: Turn off the heat. Stir in the fresh grated coconut and chopped coriander leaves. Mix gently and serve the Tondli Bhaji hot with chapatis or as a side dish with dal and rice.
For extra crunch and flavor, add 2-3 tablespoons of coarsely crushed roasted peanuts along with the grated coconut at the end.
Add one small potato, peeled and diced, along with the tondli for a more substantial dish. You may need to add a little extra water and increase the cooking time slightly.
For a Sattvic or Jain version, you can skip the onions. The dish will still be delicious.
Add 1-2 slit green chilies along with the onions for an extra kick of heat.
Ivy gourd is a good source of dietary fiber, which helps regulate bowel movements, prevent constipation, and promote a healthy digestive system.
Some traditional medicine practices and studies suggest that ivy gourd may have properties that help in managing blood sugar levels, making it a suitable vegetable for diabetics.
This vegetable contains beneficial antioxidants like beta-carotene, which help protect the body against damage from free radicals and support overall health.
Tondli is a source of Vitamin C, an essential nutrient that plays a crucial role in strengthening the immune system and fighting off infections.
Yes, Tondli Bhaji is very healthy. Ivy gourd is low in calories and rich in dietary fiber, which aids digestion. It also contains vitamins like A and C, and minerals. This preparation uses minimal oil and is packed with plant-based nutrients.
One serving of Tondli Bhaji (approximately 1 cup or 185g) contains around 130-150 calories, depending on the amount of oil and coconut used. It's a light and nutritious side dish.
Goda Masala is a unique Maharashtrian spice blend with a sweet and pungent aroma, containing ingredients like coconut, sesame seeds, and dagad phool (stone flower). While you can substitute it with garam masala in a pinch, it will significantly change the flavor of the dish and it won't be authentic.
Bitterness can occur if the ivy gourd is overripe. Always choose fresh, firm, and bright green tondli. Avoid any that are pale, yellowish, or soft, as they are more likely to be mature and bitter.
Yes, you can. Follow the steps up to adding the tondli and spices. Then, add water, close the lid, and pressure cook for 1 whistle on medium heat. Let the pressure release naturally. Open the lid, add the remaining ingredients (jaggery, tamarind, coconut), and sauté for a few minutes.
Leftover Tondli Bhaji can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.