Goan Tendli Bhaji Recipe
A vegetarian Goan Recipes recipe with tindora (dondakaya/ kovakkai), onion, sunflower oil - as required. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making the Goan Tendli Bhaji Recipe, wash the ivy gourd and cut off the ends
- 2
Slit them lengthwise in quarters
- 3
Heat oil in a heavy bottomed pan
- 4
Once the oil is hot, add mustard seeds and let them splutter
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 5
Add cumin seeds and curry leaves
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)curry leaves - a few - 6
Add onions and saute till golden
onion(1) - 7
Add Ivy gourd, salt, red chilli powder, coriander powder and turmeric powder
red chilli powder(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Toss the veggies to mix with the tempering
- 9
Keep sauteing for a couple of minutes on medium heat
- 10
Add salt and about 1/2 cup of water and mix everything well
salt - to taste - 11
Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender
- 12
Make sure not to overcook the Tindora though
tindora (dondakaya/ kovakkai)(250 grams) - 13
The Tindora should be soft but slightly crunchy
tindora (dondakaya/ kovakkai)(250 grams) - 14
Add grated coconut and allow all the water to dry up with stirring
fresh coconut - grated(2 tablespoon) - 15
Check for salt and adjust spices if needed, allow to sit for a minute and switch off
salt - to taste - 16
Goan style tendli bhaji is ready
- 17
Serve Goan Tendli Bhaji along with Goan Chana Ros, Steamed Rice and Phulka for an everyday meal
Rate this recipe
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Goan Tendli Bhaji Recipe
A vegetarian Goan Recipes recipe with tindora (dondakaya/ kovakkai), onion, sunflower oil - as required. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
17 steps- 1
To begin making the Goan Tendli Bhaji Recipe, wash the ivy gourd and cut off the ends
- 2
Slit them lengthwise in quarters
- 3
Heat oil in a heavy bottomed pan
- 4
Once the oil is hot, add mustard seeds and let them splutter
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 5
Add cumin seeds and curry leaves
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)curry leaves - a few - 6
Add onions and saute till golden
onion(1) - 7
Add Ivy gourd, salt, red chilli powder, coriander powder and turmeric powder
red chilli powder(1 teaspoon)coriander powder (dhania)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Toss the veggies to mix with the tempering
- 9
Keep sauteing for a couple of minutes on medium heat
- 10
Add salt and about 1/2 cup of water and mix everything well
salt - to taste - 11
Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender
- 12
Make sure not to overcook the Tindora though
tindora (dondakaya/ kovakkai)(250 grams) - 13
The Tindora should be soft but slightly crunchy
tindora (dondakaya/ kovakkai)(250 grams) - 14
Add grated coconut and allow all the water to dry up with stirring
fresh coconut - grated(2 tablespoon) - 15
Check for salt and adjust spices if needed, allow to sit for a minute and switch off
salt - to taste - 16
Goan style tendli bhaji is ready
- 17
Serve Goan Tendli Bhaji along with Goan Chana Ros, Steamed Rice and Phulka for an everyday meal
Rate this recipe
