Tendli Recipe- Authentic Ivy Gourd Curry with Tahini & Poppy Seeds

Last Updated on 2 months by Neha Deshmukh

Tendli Recipe: Authentic Ivy Gourd Curry with Tahini & Poppy Seeds

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tendli Curry. It’s a dish my aaji (grandmother) used to make, and the aroma always filled the house with such warmth. It’s a little different from your typical Indian curry, thanks to the addition of tahini and poppy seeds, which gives it a wonderfully nutty and unique flavour. Trust me, even if you’ve never tried tendli before, you’re going to love this!

Why You’ll Love This Recipe

This Tendli recipe isn’t just delicious; it’s also surprisingly easy to make. It’s a fantastic way to enjoy a slightly lesser-known vegetable, and the combination of flavours is just incredible. The tahini adds a creamy richness, while the poppy seeds give a lovely texture. Plus, it’s a relatively quick weeknight meal that’s packed with flavour and goodness.

Ingredients

Here’s what you’ll need to make this amazing Tendli Curry:

• 300 gms tendli (ivy gourd)
• As needed oil
• 1 onion
• 2 tomatoes
• 0.5 cup tahini paste
• 2 tablespoons poppy seeds
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1-2 bay leaves
• 3 cloves
• 1 cinnamon stick
• 1 tablespoon ginger paste
• 7-8 garlic cloves
• 1 teaspoon turmeric powder
• 1 tablespoon chilly powder
• To taste salt
• 0.33 cup cilantro (fresh coriander leaves)

Ingredient Notes

Let’s talk ingredients! Tendli, also known as ivy gourd, has a slightly bitter taste when raw, but it mellows out beautifully when cooked.

• Tahini & Poppy Seeds: These are the stars of the show! Tahini adds a beautiful creaminess and nutty flavour, while poppy seeds give a lovely texture and subtle flavour. Don’t skip these!
• Spice Levels: Traditionally, this curry has a mild to moderate spice level. Feel free to adjust the chilly powder to your preference. Some families in Maharashtra like it really spicy!
• Tendli/Ivy Gourd: Look for firm, bright green tendli. If you’re worried about bitterness, you can lightly salt the sliced tendli and let it sit for 10-15 minutes before cooking – this helps draw out some of the bitterness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the tendli thoroughly and slice it lengthwise after trimming the ends. This helps it cook evenly.
2. Now, shallow-fry the tendli in batches in oil until it’s golden brown. Don’t overcrowd the pan! Drain it on paper towels to remove excess oil.
3. Next, chop your onions and tomatoes. Boil them with a pinch of salt for about 7-8 minutes until softened. Then, blend them with the tahini paste and poppy seeds into a smooth paste. This is your flavour base!
4. Heat 1 tablespoon of oil in a pan. Add the mustard seeds and let them splutter. Then, add the bay leaves, cloves, and cinnamon stick. Sauté for about a minute until fragrant.
5. Add the minced garlic and ginger paste. Cook for another 2 minutes until you can really smell the aroma.
6. Pour in the onion-tomato paste and cook for 3-4 minutes, stirring occasionally, to get rid of any raw smell.
7. Stir in the turmeric powder, chilly powder, and salt. Bring the gravy to a boil.
8. Add the fried tendli to the curry and simmer for 5-6 minutes, or until the tendli is fully cooked and has absorbed all those lovely flavours.
9. Finally, garnish with fresh cilantro and serve warm!

Expert Tips

• Don’t skip frying the tendli! It really helps to reduce the bitterness and gives it a nice texture.
• Blending the onion-tomato mixture really well is key to a smooth and flavourful gravy.
• Taste as you go and adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder curry, reduce the chilly powder to ½ teaspoon. For a spicier kick, add up to 1.5 tablespoons.
• Regional Variations: My friend’s mother, who’s from Gujarat, adds a pinch of sugar to balance the flavours. It’s delicious!
• Festival Adaptations: During Janmashtami, some families add a little bit of grated coconut to the curry.

Serving Suggestions

This Tendli Curry is best served hot with roti (flatbread) or rice. A side of dal (lentils) and a simple raita (yogurt dip) makes it a complete and satisfying meal.

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

Q: What is Tendli and its health benefits?

A: Tendli, or ivy gourd, is a vegetable commonly used in Indian cuisine. It’s a good source of vitamins, minerals, and fiber, and is believed to have several health benefits, including helping to manage diabetes and improve digestion.

Q: Can I use store-bought poppy seed paste?

A: Yes, you can! But freshly ground poppy seeds have a much better flavour and texture. If using store-bought paste, start with 1 tablespoon and adjust to taste.

Q: How do I adjust the sourness/tanginess of the curry?

A: A squeeze of lemon or lime juice at the end can brighten up the flavours and add a touch of tanginess.

Q: What is the best way to prevent the Tendli from becoming bitter?

A: Frying the tendli and lightly salting it before cooking are the best ways to reduce bitterness.

Q: Can this curry be made ahead of time?

A: Yes, you can make the curry a day ahead. The flavours actually develop even more overnight! Just reheat it gently before serving.