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.
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 -
If cooking in a open pan / kadai,
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