Tondli Bhaji

Name: Tondli Bhaji
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g tondli (washed, trimmed, and thinly sliced lengthwise); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 2 pcs green chili (slit); 2 tbsp peanuts (coarsely crushed); 0.5 tsp salt; 3 tbsp water; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(72)

TASTE SCORE

7/10

A simple Maharashtrian-style ivy gourd stir-fry that cooks up tender with lightly crisp edges. Mustard, cumin, turmeric, and a touch of peanut give it everyday flavor that pairs beautifully with roti or dal-rice.

PREP

15m

COOK

18m

SERVES

1 KATORI

118 cal

SERVINGS

METHOD · 7 STEPS

prep
Slice the tondli.
Wash the tondli, trim both ends, and slice them thinly lengthwise so they cook evenly and turn lightly crisp at the edges.
temper · ~1 min
Make the tempering.
1.Heat oil in a kadhai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and asafoetida.
4.Add green chili and turmeric powder, then stir for a few seconds.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~5 min
Cook the tondli.
1.Add the sliced tondli and mix well with the tempering.
2.Add salt and toss to coat evenly.
3.Cook uncovered for 4 to 5 minutes, stirring a few times.
simmer · ~10 min
Cover and cook until tender.
Sprinkle in the water, cover the pan, and cook on low heat until the tondli is just tender but not mushy. Stir once or twice during cooking.
saute · ~3 min
Finish the bhaji.
Remove the lid, add the crushed peanuts, and cook for 2 to 3 minutes until any extra moisture dries up and the bhaji turns semi-dry.
TIPDo not overcook at this stage; the tondli should hold its shape.
garnish
Add lemon juice and coriander leaves.
Turn off the heat and mix in the lemon juice and chopped coriander leaves for a fresh finish.
serve
Serve hot.
Serve Tondli Bhaji hot with roti, bhakri, or as a side with dal and rice.

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 tondli thin and as evenly as possible so some pieces turn lightly crisp while the rest cook through at the same time.
2
Let the mustard seeds fully splutter before adding cumin; this prevents bitter, under-bloomed tempering.
3
Cook uncovered first to drive off surface moisture, or the bhaji will steam instead of getting those desirable crisp edges.
4
Add only the stated splash of water while covered; too much water makes the tondli soft and the peanuts soggy.
5
Stir gently after the tondli turns tender so the lengthwise slices keep their shape.
6
Mix in lemon juice only after switching off the heat to keep its brightness and avoid a dull, cooked taste.
7
This bhaji keeps well for lunchboxes; cool fully before packing so trapped steam does not make it wet.