Tondli Koshimbir Recipe – Authentic Ivy Gourd Salad with Yogurt

Last Updated on 2 months by Neha Deshmukh

Tondli Koshimbir Recipe – Authentic Ivy Gourd Salad with Yogurt

Introduction

Oh, Koshimbir! It’s one of those dishes that just feels like home. Growing up, my Aaji (grandmother) always had a bowl of some kind of koshimbir cooling in the fridge – a vibrant, fresh salad that perfectly complemented everything from a simple dal-chawal to a more elaborate thali. This Tondli Koshimbir, made with ivy gourd, is a particular favorite. It’s light, refreshing, and packed with flavor. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Tondli Koshimbir is more than just a salad; it’s a little slice of Maharashtrian cuisine. It’s incredibly easy to make, requiring minimal cooking, and it’s a fantastic way to enjoy the unique flavor of tondli (ivy gourd). Plus, it’s a wonderfully healthy side dish – perfect for a light lunch or a vibrant addition to your dinner table.

Ingredients

Here’s what you’ll need to whip up this delicious Tondli Koshimbir:

• 25-30 Tender Tondli (Ivy Gourd / Tendli) pieces
• 1 cup Plain Yogurt (Dahi / Curd)
• 1 teaspoon Sugar
• 1 teaspoon Crushed Green Chilies (adjust to your spice preference!)
• 1 teaspoon Fresh Scraped Coconut
• 1 teaspoon Chopped Coriander
• Salt to taste
• 1 tablespoon Pure Ghee (Clarified Butter)
• 1 teaspoon Cumin Seeds (Jeera)
• A pinch of Asafoetida (Hing)

Ingredient Notes

Let’s talk ingredients! Tondli, also known as ivy gourd or tendli, has a slightly bitter taste when raw, which mellows beautifully with cooking. It’s a fantastic vegetable, and I encourage you to give it a try if you haven’t already.

Koshimbir itself is a broad category of Maharashtrian salads, and there are so many variations! Some use grated carrots, others add pomegranate seeds, and some even include chopped onions. Feel free to experiment!

Freshly scraped coconut is a game-changer here. It adds a lovely sweetness and texture that really elevates the dish. If you can’t find fresh, unsweetened desiccated coconut will do in a pinch.

And don’t underestimate the power of asafoetida (hing)! Just a tiny pinch adds a wonderful savory depth. It also aids digestion – a little something my Aaji always emphasized.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the tondli thoroughly and discard both ends. Then, chop each tondli into four pieces.
2. Now, pop those chopped tondli into a pressure cooker and cook until they’re tender. Usually, 2-3 whistles on medium heat does the trick.
3. Once cooked, let the tondli cool slightly. Then, gently mash them into a coarse mixture. We don’t want a smooth paste – a little texture is good!
4. In a bowl, add the mashed tondli, crushed green chilies, salt, sugar, scraped coconut, and chopped coriander. Give it a good mix.
5. Next, add the plain yogurt and combine everything thoroughly.
6. Now for the tempering! Heat ghee in a small pan over medium heat. Add the cumin seeds and let them splutter – that’s when you know the flavor is releasing.
7. Add a pinch of asafoetida (hing) to the hot ghee. Be quick – it can burn easily! Immediately pour this tempering over the tondli mixture.
8. Stir well to distribute the tempering evenly.

And that’s it! Your Tondli Koshimbir is ready to enjoy.

Expert Tips

• Don’t overcook the tondli! You want it tender, but not mushy.
• Adjust the amount of green chilies to your liking. I like a little kick, but you can definitely tone it down.
• Taste and adjust the salt and sugar as needed.

Variations

• Vegan Adaptation: Simply swap the plain yogurt for a plant-based yogurt alternative – coconut yogurt or soy yogurt work beautifully.
• Spice Level: If you’re a spice lover, add a finely chopped Serrano pepper along with the green chilies.
• Regional Variations: In some Maharashtrian households, they add a squeeze of lime juice for extra tang. My friend’s mother always adds a tiny bit of grated ginger too!

Serving Suggestions

This Tondli Koshimbir is incredibly versatile. It’s fantastic with roti, rice, or even as a side to a hearty dal. I also love enjoying it on its own as a light and refreshing snack. It’s perfect for a summer lunch!

Storage Instructions

Koshimbir is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The yogurt might separate slightly, so give it a good stir before serving.

FAQs

• Is tondli/ivy gourd good for diabetes? Tondli has a low glycemic index and is believed to help regulate blood sugar levels, making it a good choice for people with diabetes. However, it’s always best to consult with a healthcare professional.
• What are the health benefits of tondli/ivy gourd? Tondli is packed with vitamins, minerals, and antioxidants. It’s known to aid digestion, boost immunity, and promote healthy skin.
• Can I make this koshimbir ahead of time? You can cook and mash the tondli ahead of time, but I recommend adding the yogurt and tempering just before serving to keep it fresh.
• What can I substitute for asafoetida/hing? If you don’t have asafoetida, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can offer a similar savory note, though it won’t be quite the same.
• How do I know when tondli/ivy gourd is perfectly cooked? It should be tender enough to mash easily with a fork, but still hold its shape.