Easy Goan Tendli Bhaji Recipe

Tasty Tendli, Ivy Gourd, Vegetable Dish

Let’s make some flavourful, easy Goan tendli bhaji, or mildly spiced ivy gourd. It’s one of the simplest, but satisfyingly tasty, Goan vegetable dishes. In fact, its very simplicity is its strength. To make this ivy gourd vegetable dish, we don’t have to smother the taste of the tendli with a whole lot of spices and masalas. Though not spicy hot, this Goan tendli bhaji is delicious and you’ll definitely reach out for a second helping.  So do give this amazingly easy ivy gourd recipe a shot

And if you like tendli dishes, do check out my super-delicious Goan tendli pickle recipe.

Ingredients

250g tendli / ivy gourd

1 ½ tbsp oil

1 tsp mustard seeds

3 green chillies, finely chopped

1 medium size onion, sliced lengthwise

3 cloves garlic, crushed

½ tsp coriander powder

½ tsp lime juice

1 tsp sugar

5 tbsp grated coconut

½ tsp + ¼ tsp salt

Chopped coriander (for garnish)

Procedure

1. Wash the tendli well 2 – 3 times with plenty of water. Cut a small slice off the top and bottom of each tendli and discard this. Slice each tendli lengthwise into 6 pieces.
2. Heat the oil on a medium flame. When it’s hot enough, throw in the mustard seeds.
3. When they stop spluttering, add in the chopped green chillies and let these fry for a few seconds. Then add in the sliced onion. Sauté this for a minute or so till it softens and becomes pinkish. Don’t over fry the onion.
4. Add the crushed garlic and coriander powder, and then add in the chopped tendli. Saute everything for a minute, then add in ¼ cup of water, cover the vessel and let the tendli cook on medium heat for 5 minutes.
5. After 5 minutes, give the tendli a stir, and add in another ¼ cup of water. Cover the vessel, and this time, reduce the heat to medium-low, and let the vegetable cook for another 5 minutes.
6. After 5 minutes, stir the vegetable and then add the lime juice, sugar, and the grated coconut. Stir everything well, add about 2 tbsp more of water if necessary, cover the vessel and let the vegetable cook for another 2 – 3 minutes.
7. By now almost all the water from the vegetable will have evaporated. Mix in ½ tsp of salt, stir the vegetable for a few seconds, cover the vessel, and let the vegetable cook for 1 more minute.
8. Taste the vegetable for doneness and also to adjust the taste if necessary. Give the vegetable a final stir, and turn off the heat.
9. Garnish the Goan tendli bhaji  with chopped coriander.

Enjoy!