Tindora Sabzi | Tondli Chi Bhaji

What is Tindora?

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 often stars in the spicy, one-pot rice dish "Tondle Bhath," traditionally paired with a refreshing buttermilk drink 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 them dry, and slice them 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 red on the inside and have larger seeds. Set those aside, as this recipe works best with tender, green tindora only.

Ingredients

• Tindora: this small, crunchy gourd offers a mildly sweet flavor that holds up well in stir-fry and is readily available in Indian grocery stores. When selecting tindora, choose medium-sized ones that are uniform in size for even cooking.
• Black Mustard Seeds: add a nutty, mildly pungent aroma and serve as a foundational flavor in the tempering process commonly used in Indian cooking.
• Turmeric: Known for its golden color and earthy taste, turmeric brings warmth to the dish.
• Green Chilies: minced for a kick of spice—adjust the amount to suit your heat preference.
• Cashews: add a creamy, nutty element and a bit of texture contrast to the soft tindora.
• Fresh Grated Coconut: brings a natural sweetness and texture; using frozen grated coconut is a convenient option.
• Lemon Juice: adds brightness and balances the spices with a hint of tang.
• Sugar (optional): recommended for a touch of sweetness that enhances the dish’s complex flavors.

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.

Instant Pot Tondli Bhaji

• Set the Instant Pot to saute 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 pressure release valve 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.

More Indian Vegetable Curries

Did you enjoy this simple Indian stir-fried curry? Try some of my other favorites that are on repeat at my home. We serve these curries with whole wheat parathas or rotis. For gluten-free Indian meal, you can also serve these with rice or gluten-free bread.

• Stuffed Okra
• Stuffed Eggplant Curry
• Roasted Garlicky Eggplant
• Spicy potatoes - Batata Bhaji
• Mixed Vegetable Curry with Sesame Sauce