Authentic Tondli Recipe- Ivy Gourd with Sesame & Coconut Masala

Last Updated on 4 months by Neha Deshmukh

Authentic Tondli Recipe – Ivy Gourd with Sesame & Coconut Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tondli (Ivy Gourd) with a fragrant Sesame & Coconut Masala. This isn’t just a dish; it’s a little piece of my childhood, filled with the comforting aromas of a traditional Maharashtrian kitchen. I remember my Aaji (grandmother) making this, and the whole house would smell incredible! It’s a bit of work, but trust me, the flavour is so worth it.

Why You’ll Love This Recipe

This Tondli recipe is a delightful blend of sweet, spicy, and tangy flavours. The ivy gourd takes on the beautiful taste of the coconut-sesame masala, creating a truly unique and satisfying dish. It’s a healthy and flavourful way to enjoy a vegetable that’s often overlooked. Plus, it’s a fantastic way to experience authentic Indian cuisine!

Ingredients

Here’s what you’ll need to make this delicious Tondli:

• 400 gms small Tondli (Ivy Gourd)
• ½ cup White Sesame Seeds
• ½ cup grated Dried Coconut
• 2 tablespoons Tamarind Pulp
• 2 tablespoons Crushed Jaggery
• 1 teaspoon Red Chilly Powder
• 2 teaspoons Goda Masala
• 2 tablespoons Fresh Scraped Coconut
• 2 tablespoons Chopped Coriander Leaves
• 1 teaspoon Groundnut Oil
• ¼ teaspoon Black Mustard Seeds
• ¼ teaspoon Turmeric Powder
• 1 pinch Asafoetida (Hing)
• Salt to taste

Ingredient Notes

Let’s talk about some of these ingredients – they really make this recipe special!

• Goda Masala: This is a key ingredient, and it’s what gives this dish its unique Maharashtrian flavour. It’s a blend of spices, and every family has their own secret recipe! You can find it in most Indian grocery stores, or even make your own (I’ll link a recipe in the FAQs!). It’s subtly sweet and incredibly aromatic.
• Tondli/Ivy Gourd: Also known as Kundri, this vegetable is packed with nutrients. It’s great for digestion and is believed to have cooling properties. You can find it at Indian grocery stores, and sometimes at Asian markets. If you can’t find it, you could try using baby eggplant as a substitute, though the flavour won’t be quite the same.
• Sesame Seeds & Coconut: This combination is classic in Maharashtrian cooking. Roasting the sesame seeds and coconut brings out their nutty, sweet flavours, and they add a wonderful texture to the masala. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the ivy gourds thoroughly and pat them dry. Then, carefully make cross-shaped slits (about ¾ depth – you don’t want to cut all the way through!) on each gourd. This helps them absorb all that lovely flavour.
2. Now, let’s roast the sesame seeds and grated coconut. Heat a pan over medium heat and dry roast each separately until they turn golden brown and fragrant. Keep a close eye on them, as they can burn quickly!
3. Once cooled, coarsely grind the roasted coconut and sesame seeds in a mixer. Don’t make it too fine – you want some texture.
4. In a bowl, combine the tamarind pulp, crushed jaggery, red chili powder, goda masala, fresh coconut, coriander leaves, and salt. Mix well.
5. Add the ground coconut-sesame mixture to the bowl and mix everything together. Add a little water if needed to form a thick, but not runny, stuffing.
6. Now for the fun part – carefully stuff each ivy gourd with the masala mixture. Be gentle so you don’t break them!
7. Heat the groundnut oil in a pan over medium heat. Add the mustard seeds and let them crackle.
8. Add the turmeric powder and hing (asafoetida) – be quick, as they can burn easily! Immediately add the stuffed ivy gourds to the pan.
9. Sauté the gourds, covered, for 2-3 minutes, then gently stir. Repeat this process – cooking covered for 3-4 minutes, then stirring – a couple of times.
10. Add the remaining masala mixture and enough water to just cover the gourds.
11. Bring to a simmer, cover, and cook for 15-20 minutes, or until the ivy gourds are tender and the gravy has thickened.
12. Garnish with fresh coriander leaves and serve hot with roti or steamed rice.

Expert Tips

• Don’t overcook the ivy gourds! You want them to be tender, but still hold their shape.
• Adjust the amount of red chili powder to your liking.
• If the masala is too thick, add a little more water.
• Using good quality jaggery makes a big difference in the flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your jaggery is vegan-friendly (some are processed with bone char).
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: In Konkani/Goan cuisine, you might find this dish made with a touch of vinegar or kokum for extra tanginess.
• Festival Adaptations: This dish is often made during Ganesh Chaturthi as an offering to Lord Ganesha.

Serving Suggestions

This Tondli recipe pairs beautifully with:

• Warm rotis or parathas
• Steamed rice
• A side of dal (lentils)
• A simple raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is Tondli and where can I find it?

Tondli, also known as Ivy Gourd or Kundri, is a vegetable commonly used in Indian cuisine. You can usually find it at Indian grocery stores or Asian markets.

2. Can I use coconut milk instead of fresh coconut?

While fresh coconut is preferred for the authentic flavour, you can use coconut milk in a pinch. Use about ½ cup of thick coconut milk.

3. What is Goda Masala and can I make it at home?

Goda Masala is a unique Maharashtrian spice blend. Yes, you can make it at home! There are many recipes online – just search for “Goda Masala recipe.”

4. How do I know if the ivy gourds are cooked properly?

The ivy gourds are cooked when they are tender but still hold their shape. You should be able to easily pierce them with a fork.

5. Can this dish be made ahead of time?

You can stuff the ivy gourds ahead of time and store them in the refrigerator for a few hours. However, it’s best to cook them just before serving for the best flavour and texture.

6. What is the best way to deseed and prepare the ivy gourds?

While not always necessary, some people prefer to remove the seeds from the ivy gourds. Simply slice them lengthwise and scoop out the seeds with a spoon before stuffing.