Ivy gourd -Tendli subzi - Tondli bhaji recipe

Ivy gourd Tendli subzi Tondli bhaji recipe with video and step by step instructions with images for cooking in pressure cooker as well as in a kadhai. Ivy gourd is known as tondli, tendli, tindora, kovakkai, donda kaya, tonde kai, kova etc. Indian languages.

Ivy gourd or tondli  is used as a vegetable. It is a good source of beta-carotene. Ivy gourd is useful in treating constipation and diabetes.

Here, in this tendli subji recipe given below, it is cooked in the pressure cooker. This cooks fast and you do not need to watch it.

You may also cook it in a pot or a kadai, on the stove top. You will just need to watch it, stir it and add just the right amount of water as and when needed.

I cook it both ways according to the time available. Below I am giving instructions to cook both ways , in the pan/kadai and also to cook in the pressure cooker.

How to cook Ivy gourd - tondli bhaji - tendli subji

Ingredients for tondli bhaji

  • Ivy gourd/tondli - 250 gms, cut in rounds or in pieces as shown below
  • Vegetable oil - 1 tbsp
  • Salt - 1 tsp or according to taste
  • Red chili powder - 1/2 tsp or according to taste
  • Jaggery (optional) - 1 tbsp
  • Mustard seeds/rai - 1/2 tsp
  • Cumin seeds/jeera - 1/2 tsp
  • Hing/ asafoetida - 1/4 th tsp
  • Goda masala or garam masala - 1 tsp

Making ivy gourd - tondali bhaji / tendli subji

Heat oil in a pan or a pressure cooker. I am using a small pressure cooker

Add mustard/rai seeds and cumin/ jeera seeds

When they stop spluttering, add hing. Stir for a few seconds and then add turmeric powder.

Add urad dal and stir. Let it fry a bit till urad dal turns light brown.

If cooking in pressure cooker -

  1. Add the tondli pieces. Mix.
  2. Add salt, jaggery, red chili powder, grated coconut, masala/spice powder. Mix well.
  3. Add 2 -3 tbsp water and place the cooker lid along with the whistle.
  4. Close the cooker and let cook for 2 whistle.

If cooking in a open pan / kadai,

  1. Add tondli pieces, mix and let cook for 2-3 minutes.
  2. Add salt, jaggery, red chili powder, grated coconut, masala/spice powder. Mix well.
  3. Add 2 -3 tbsp water and cover and cook for 4-5 minutes.
  4. Open the pan/kadai and stir every 2-3 minutes and add 1-2 tbsp water as needed. Ivy gourd/ tendli takes about 8-10 minutes to cook in an open pan.
Add chili powder, salt, jaggery
Add coconut, coriander leaves

You can see in the image below, how it looks when the pressure cooker is opened after the cooker has cooled naturally. There is not much water remaining.

 Tips and variations

  • Ivy gourd takes some time to cook so I usually prefer to cook in the pressure cooker when I am in hurry.
  • when I have time, I cook a kadai/pan on the stove top.

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