Tondli Bhaji
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
7 steps. 25 minutes total.
- 1
Prep the Vegetables: Wash the ivy gourd (tondli) thoroughly
- a.Trim both ends and slice them into thin, uniform rounds. Finely slice the onion. Keep everything ready.
- 2
Temper the Spices (Tadka): Heat oil in a wide pan or kadai over medium heat
- a.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.
- 3
Step 3
- a.Sauté Onions: Add the sliced onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
- 4
Cook the Tondli: Add the sliced tondli to the pan
- a.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.
- 5
Steam and Soften: Pour in the water and add salt
- a.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.
- 6
Step 6
- a.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.
- 7
Garnish and Serve: Turn off the heat
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, choose young, tender, and green tondli. Avoid ones that are pale or have turned reddish inside, as they can be tough and bitter.
- 2Slicing the tondli uniformly ensures even and faster cooking.
- 3This is a dry preparation (sukhi bhaji), so add just enough water to steam the vegetable. Adding too much will make it mushy.
- 4For an authentic Maharashtrian taste, use Goda Masala. Garam masala has a different flavor profile and is not a direct substitute.
- 5Always add tamarind and jaggery after the tondli is fully cooked, as the acidity from tamarind can sometimes hinder the cooking process.
Adapt it for your goals.
With Peanuts
For extra crunch and flavor, add 2-3 tablespoons of coarsely crushed roasted peanuts along with the grated coconut at the end.
With PotatoesWith Potatoes
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.
No Onion VersionNo Onion Version
For a Sattvic or Jain version, you can skip the onions. The dish will still be delicious.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the onions for an extra kick of heat.
Why this is on our healthy list.
Aids in Digestion
Ivy gourd is a good source of dietary fiber, which helps regulate bowel movements, prevent constipation, and promote a healthy digestive system.
Supports Blood Sugar Management
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.
Rich in Antioxidants
This vegetable contains beneficial antioxidants like beta-carotene, which help protect the body against damage from free radicals and support overall health.
Boosts Immunity
Tondli is a source of Vitamin C, an essential nutrient that plays a crucial role in strengthening the immune system and fighting off infections.
Frequently asked questions
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.