Tindora Sabzi with Cashews and Coconut (Tondli Bhaji)

Tindora, known as ivy gourd in English, goes by different names across India: Tendli or Tondli in Marathi, Dondakaya in Telugu, Kovakkai in Tamil, and Giloda in Gujarati. This small, cucumber-like veggie grows on vines and has a mild flavor with a satisfying crunch. You can usually find tindora in Indian and Asian grocery stores, fresh and ready to add to your recipes!

In Maharashtra, tindora is often used to make the one-pot rice dish "Tondle Bhath," which is often paired with a refreshing buttermilk drink (Mattha) with cilantro and ginger. To try Tondle Bhath, simply follow my Masale Bhath recipe, swapping in tindora cut into wedges in place of eggplant and potatoes for a delicious twist!

Prepping Tindora for Curry

Wash the tindora well, pat dry, and slice into wedges; first in half lengthwise, then cut each half again to make fry-like pieces.

Tip: Look out for any tindora that are overripe, which start turning yellow/orange on the inside and have larger seeds. Set those aside, as this recipe works best with tender, green tindora only.

Ingredient Highlights

• Tindora - Mildly sweet, crunchy, holds its shape well in a stir-fry. Look for medium-sized, uniform pieces for even cooking, and avoid any that have started turning yellow or orange inside, a sign they're overripe and will have larger, tougher seeds.
• Cashews - Add texture and a creamy contrast to the tindora. Out of cashews? Peanuts work just as well as a swap.
• Fresh Grated Coconut - Frozen grated coconut (thawed before adding) is what I use most of the time, easier than dealing with a whole coconut. Dried coconut flakes work in a pinch too, if that's what's on hand.
• Green Chilies, Lemon Juice, Sugar - Adjust freely to taste; this dish is meant to balance spicy, tangy, and a little sweet, so there's real room to tune it to what you like.

How to Make Tondli Bhaji

• Heat a medium pan on medium-high heat and add oil.
• Once the oil gets hot, add mustard seeds and turmeric. Let the mustard seeds splutter.
• Add the cut tondli and salt, and give a quick stir. Cook covered for 2-3 minutes.

• Add crushed green chilies and cashews. 
• Mix well and cook covered on medium heat for 5-7 minutes until the tondli are cooked soft but not mushy.

• Add grated fresh coconut, lemon juice, and sugar. Cook for another 2 minutes.

• Garnish with cilantro and serve Tondli Bhaji with hot parathas or roti. Tondli Bhaji keeps in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to loosen it back up.

Instant Pot Tondli Bhaji

• Set the Instant Pot to sauté mode and heat oil. Once the oil gets hot, add mustard seeds. Let the mustard seeds crackle. This may take 2 to 3 minutes.
• Add turmeric, tindora, salt, green chilies, and cashews. Press Cancel and mix well, deglazing the bottom of the pot to make sure that nothing is sticking to the pot. Add 2 tablespoons of water, give a quick stir, and close the Instant Pot with the pressure release valve set to sealing.  Pressure Cook for 2 minutes. Press Cancel once the pressure cooking cycle completes, and quick release by turning the pressure release valve from sealing to venting. Note: remember to quick release here to avoid overcooked tindora.
• Open the Instant Pot. Add grated fresh coconut, lemon juice, and sugar. Mix well and serve hot.