Goan Tendli Bhaji (Ivy Gourd)

Tendli is one of my favorite vegetables though some consider it as a fruit which is used to prepare savoury dishes…

In English, it is known as Ivy Gourd but some people know it as baby water melon, gentleman’s toes or little gourd. It is known as Tendli (Konkannim), Tondli (Marathi), Tindora(Hindi), Tam Lueng(Thai), Tindola or Scharlanchranke (German).

The Tendli vine is grown mostly in people’s backyards & in the wild in Goa. It is green & has white strips like a water melon. The flesh inside is jelly like, quite sticky & has several small seeds compactly packed in each tendli. It looks somewhat like a mini cucumber.

Tendli tastes good even when it is eaten raw & it has a crunch. When it ripens it turns red & looks like a tomato but these are usually discarded as they do not taste good. In India, Tendli is used for curries, pickles & bhajis (vegetable). It is a nutritious vegetable & has vitamins A,C& Beta Carotene, minerals. Every part of the vegetable has medicinal value & is used in Ayurveda to treat various diseases & ailments. It is an excellent antioxidant & has antibacterial & anti inflammatory properties. In fact it has several health benefiting properties.

We Goans usually prepare it in a clay pot & use coconut oil. It is known as a foogath where spices are not used. You may prepare it as a foogath if you so wish. Follow the instructions as per the French Bean Foogath recipe here…

Today’s post is a simple, easy & quick preparation of Tendli. It is a great side dish with chapattis, phulkas or any Indian bread. It can be enjoyed with rice & curry too. Do try this light & healthy Goan Tendli Bhaji & I’m sure you will relish it … 😀

Ingredients :

• 250 gms. Tendli (Ivy Gourd)
• 2 med. Onions (peeled & finely sliced)
• 1 Red Tomato (finely cubed) (optional)
• ¼ tsp. Mustard Seeds
• ¼ tsp. Cumin Seeds
• ½ tsp. Red Chilli Powder
• 1 tsp. Turmeric Powder
• 1 tsp. Coriander Powder
• ¾ cup fresh Coconut(scraped/grated)
• 1 sprig Curry Leaves (optional)
• 1 tbsp. Vegetable Oil/Coconut Oil
• Salt to taste
• Few tbsps.of Water or as required

Procedure :
Wash the tendli & then wipe them dry with a kitchen towel.

Cut the ends of the tendli & slice them into wedges or in roundels. Keep aside. Meanwhile, heat a pan/wok & add oil.

Add mustard seeds, cumin & curry leaves & let it splutter.

Add chopped onions & sauté till they are soft & translucent.

Add tomatoes, turmeric pwd., red chilli pwd., coriander powder & coconut.

Saute & fry all the ingredients together for about 2 mins. or till tomatoes are soft.

Add the sliced tendli & sauté well.

Add some water, salt to taste & stir once again.

Cover & cook on medium heat till the tendli is tender but has a slight crunch. Stir occasionally.

Serve hot with rice & curry or enjoy with your favorite Indian bread.