Follow these steps for perfect results
Turmeric powder
Mustard seeds
Tindora (Dondakaya/ Kovakkai)
quartered
Curry leaves
fresh
Salt
to taste
Coriander Powder
Red Chilli powder
Onion
chopped
Cumin seeds
Sunflower Oil
Fresh coconut
grated
Wash the ivy gourd and cut off the ends.
Slit them lengthwise in quarters.
Heat oil in a heavy bottomed pan.
Once the oil is hot, add mustard seeds and let them splutter.
Add cumin seeds and curry leaves.
Add onions and saute till golden.
Add Ivy gourd, salt, red chilli powder, coriander powder and turmeric powder.
Toss the veggies to mix with the tempering.
Keep sauteing for a couple of minutes on medium heat.
Add salt and about 1/2 cup of water and mix everything well.
Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender.
Make sure not to overcook the Tindora though.
The Tindora should be soft but slightly crunchy.
Add grated coconut and allow all the water to dry up with stirring.
Check for salt and adjust spices if needed, allow to sit for a minute and switch off.
Goan style tendli bhaji is ready.
Serve Goan Tendli Bhaji along with Goan Chana Ros, Steamed Rice and Phulka for an everyday meal.
Expert advice for the best results
Do not overcook the ivy gourd; it should retain a slight crunch.
Adjust the amount of red chilli powder to your taste.
Everything you need to know before you start
5 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with a sprig of curry leaves.
Serve as a side dish with rice and dal.
Serve with roti or phulka.
Pairs well with the spices.
Discover the story behind this recipe
Commonly eaten as part of a Goan thali.
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