Tendlichi Bhaji

When I was growing up, Ivy Gourd (tendli or tondli in Marathi and kovakkai in Tamil) was on the dinner menu at our home fairly often. Small, finger-shaped and green, tendli is a rather bland vegetable which, for a cook, can be a good thing because it offers a blank canvas to showcase the flavors of some simple spices.

Tondlichi bhaji, Kovakkai curryTo my mind, tendli’s most valuable asset is its wonderfully crunchy texture. Even cooked, it retains a deeply satisfying snap that I love.

I don’t cook tendli as often as I’d like to, chiefly because I don’t get a chance to make frequent trips to the Indian grocery store which is a fairly long drive away and which is the only place I can find it. Also, it is a little labor-intensive to prep the vegetable.

Still, when I do find it, I cannot resist this wonderful veggie. For this bhaji I cut the tendli into small rings. It doesn’t take that much longer, and it also helps cut the cooking time. Plus, it makes for a pretty presentation.

So here’s the recipe for my tendlichi bhaji. A simple, nutritious and easy recipe for a quick weeknight. Enjoy!

Tendlichi Bhaji

Ingredients:

About 3 cups tendli, washed, ends cut off, and sliced into rings

1 tbsp canola or any vegetable oil

1 tsp mustard seeds

1 tbsp udad dal (black gram dal)

1 sprig curry leaves

1 tsp red chili powder like cayenne

1/2 tsp turmeric

Salt to taste

2 tbsp coriander leaves, chopped

2 tbsp grated coconut for garnish (Optional. I didn’t have any on hand when I made the bhaji this time but it’s a wonderful addition.)

Heat the oil and add the mustard seeds and then the udad dal.

When the udad dal starts to brown, add the curry leaves and stir quickly. Add the chili and turmeric powders and stir for a few seconds.

Add the tendli rings and stir well to coat.

Add salt. Cover and cook on a low flame, adding water if necessary, about 15 minutes or until the tendli is tender enough to your liking.

Garnish with coriander. Sprinkle some grated coconut on top, if using.

Eat hot with rotis or as a side dish with rice and dal.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

13 thoughts on “Tendlichi Bhaji

  1. Permalink  ⋅ Reply

    Jayashree

    August 22, 2008 at 7:31am

    It was the other way round for me – I hardly ever saw this veggie cooked while growing up.

  2. Permalink  ⋅ Reply

    G.Pavani

    August 22, 2008 at 7:46am

    hi Vaishali ,Tendlichi bhaji looks yummy,as i am favourit of this i can try this one

  3. Permalink  ⋅ Reply

    Lavi

    August 22, 2008 at 10:56am

    Even I love the crunchy part of this veggie..Try this with some masala part next time..you will love it:)

  4. Permalink  ⋅ Reply

    Nirmala

    August 22, 2008 at 11:33am

    Thats a simple curry! It can go well with rotis as well as rice. I like them with piping hot rice and a tomato rasam ?

  5. Permalink  ⋅ Reply

    ANJALI J.

    August 22, 2008 at 1:47pm

    REcipe sounds good.
    there is a surprise waiting for u in my blog :)

  6. Permalink  ⋅ Reply

    Madhavi

    August 22, 2008 at 4:34pm

    oh my DH love this veggie, this bhaji look awesome, will try soon!!!

  7. Permalink  ⋅ Reply

    Rajee

    August 22, 2008 at 7:04pm

    Nice blog you have Vaishali. I love tendli bhaji with hot rice, yummy…

  8. Permalink  ⋅ Reply

    destinyskitchen

    August 22, 2008 at 9:19pm

    That looks VERY GOOD. I love biting into mustard seeds! I’ll have to keep an eye out for tendli. It looks like okra, another veg I haven’t tried!

  9. Permalink  ⋅ Reply

    notyet100

    August 23, 2008 at 7:14am

    nice bhaj,..wil go great with dal chwal,..hppy bloggin nd weekend,..nd ya hppy janmashtmi too,..

  10. Permalink  ⋅ Reply

    Sunshinemom

    September 13, 2008 at 11:26am

    I make this quite often – more because I usually buy veggies in turns as I would like to have my kids taste them all. My son has become fond of this bhaji. Yours have got a nice colour too!

  11. Permalink  ⋅ Reply

    Anonymous

    December 26, 2012 at 9:24pm

    Very nice recipe Vaishali. I made it just now for lunch. I added dry grated coconut. Taste was great. Will be makinreg again. Thanks for the simple yet great recipe.

  12. Permalink  ⋅ Reply

    cybergabi

    April 17, 2013 at 8:14am

    You make me want to go searching for tendli now. Never seen it anywhere in my neck of the woods (Rotterdam/ The Netherlands), but I’ll look up the Dutch word for it and will ask around on the market. Maybe someone knows someone…

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