Ivy Gourd & Potato Recipe – Authentic Indian Tendli Sabzi

Last Updated on 2 months by Neha Deshmukh

Ivy Gourd & Potato Recipe – Authentic Indian Tendli Sabzi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Ivy Gourd and Potato Sabzi, or Tendli Sabzi as it’s lovingly called in many Indian households. This dish was a regular on my grandmother’s table, and I remember the comforting aroma filling the kitchen. It’s a taste of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Tendli Sabzi is more than just a vegetable dish; it’s a little slice of Indian comfort food. It’s quick to make, packed with nutrients, and has a unique, slightly tangy flavor that’s just so addictive. Plus, it’s incredibly versatile – perfect with roti, paratha, or even a simple bowl of dal-rice. If you’re looking to add a new, healthy, and delicious dish to your repertoire, this is it!

Ingredients

Here’s what you’ll need to make this delightful Tendli Sabzi:

• 250 grams ivy gourds (tendli)
• 1 large potato
• 2 tablespoons oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 sprig curry leaves
• 1 inch ginger, chopped
• 1 green chili, slit
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.25 teaspoon red chili powder (optional)
• 0.5 cup water
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a minute! Ivy gourds, or Tendli, are a bit of an underdog vegetable, but they’re seriously good for you. They’re low in calories and rich in antioxidants. They have a slightly bitter taste, which is perfectly balanced by the spices in this recipe.

Traditionally, this sabzi is made with mustard oil, especially in North India. It adds a lovely pungent flavor. However, I usually use vegetable oil or sunflower oil – it’s what I have on hand, and it works beautifully too!

You’ll find Tendli used quite a bit in Maharashtrian and Gujarati cuisine. In Maharashtra, it’s often paired with peanuts, while in Gujarat, it’s sometimes made with a touch of sweetness. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and chop the ivy gourds lengthwise into about 4 pieces each. Peel and dice the potato into similar-sized pieces. This ensures they cook evenly.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. Let them crackle – that’s when you know they’re ready!
3. Now, add the cumin seeds, curry leaves, chopped ginger, and slit green chili. Sauté for about a minute until fragrant. This is where the magic starts to happen!
4. Add the chopped ivy gourds and potatoes to the cooker. Give everything a good stir to coat the vegetables with the spices.
5. Sprinkle in the turmeric powder, coriander powder, cumin powder, and red chili powder (if using). Mix well, making sure the spices are evenly distributed.
6. Pour in the water and add salt to taste. Close the pressure cooker lid and cook for 1-2 whistles, or until the vegetables are tender.
7. Once the pressure has released, open the cooker and simmer the sabzi for a few minutes if you prefer a drier consistency. I sometimes do this to get rid of any excess water.
8. Serve hot with your favorite Indian bread, rice, or dal!

Expert Tips

Want to make this Tendli Sabzi absolutely perfect? Here are a few tips I’ve learned over the years:

• Tender Tendli: Don’t overcook the ivy gourds! They should be tender but still hold their shape.
• Bitterness Buster: If you’re worried about bitterness, you can lightly salt the chopped ivy gourds and let them sit for 10-15 minutes before cooking. This helps draw out some of the bitterness.
• Spice it Right: Adjust the amount of red chili powder to your liking. Start with a little and add more if you prefer a spicier dish.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Omit the red chili powder altogether.
  • Medium: Use 0.25 teaspoon of red chili powder.
  • Spicy: Use 0.5 – 1 teaspoon of red chili powder.
• My Family’s Twist: My aunt always adds a handful of roasted peanuts towards the end for a lovely crunch and nutty flavor. It’s delicious!

Serving Suggestions

This Tendli Sabzi is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot, fluffy rotis or parathas.
• Alongside a comforting bowl of dal-rice.
• As part of a larger Indian thali (platter).
• With a side of yogurt or raita to cool things down.

Storage Instructions

Leftovers? No problem! Store the Tendli Sabzi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions about this recipe:

1. What are the health benefits of ivy gourd/tendli?

Ivy gourd is packed with antioxidants, fiber, and vitamins. It’s known to help regulate blood sugar levels and improve digestion.

2. How do I reduce the bitterness in ivy gourds?

Lightly salting the chopped gourds and letting them sit for 10-15 minutes can help reduce bitterness.

3. Can I make this recipe without a pressure cooker?

Yes! You can cook it in a regular pot, but it will take longer – about 30-40 minutes, or until the vegetables are tender.

4. What is the best way to chop ivy gourds for even cooking?

Chopping them lengthwise into similar-sized pieces ensures they cook evenly.

5. Can I add other vegetables to this sabzi?

Absolutely! Potatoes are classic, but you can also add onions, tomatoes, or even green beans.

6. What type of oil is best for making Tendli Sabzi?

Traditionally, mustard oil is used, but vegetable oil or sunflower oil work well too.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine to your kitchen.