Tondli Sabzi Recipe – Authentic Indian Ivy Gourd Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Tondli Sabzi Recipe – Authentic Indian Ivy Gourd Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tondli Sabzi. It’s a simple, flavorful dish that my grandmother used to make, and it always reminds me of home. If you’ve never tried Tondli (Ivy Gourd), you’re in for a treat! It’s a wonderfully versatile vegetable, and this stir-fry is a fantastic way to experience its unique taste.

Why You’ll Love This Recipe

This Tondli Sabzi is more than just a recipe; it’s a little piece of Indian comfort food. It’s quick to make, packed with flavor, and surprisingly healthy. Plus, it’s a great way to add a different vegetable to your rotation. You’ll love how the slight bitterness of the Tondli is balanced by the sweetness, spice, and tanginess – it’s a truly harmonious blend!

Ingredients

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

• 400 gms Tondli / Tendli (Ivy Gourd)
• 1 teaspoon Crushed Chilies
• 1 tablespoon Fresh Scraped Coconut
• 1 teaspoon Chopped Coriander
• 0.5 teaspoon Lemon Juice
• 0.5 teaspoon Sugar
• 1 tablespoon Oil
• 0.25 teaspoon Mustard Seeds
• 0.25 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 2 pinch Asafoetida (Hing)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Tondli / Tendli: We’ll dive deeper into this unique veggie below!
• Asafoetida (Hing): A little goes a long way! It adds a savory, umami depth that’s essential in Indian cooking.
• Fresh Scraped Coconut: Trust me, fresh is best here. It adds a lovely sweetness and texture. If you absolutely can’t find fresh, unsweetened desiccated coconut will work in a pinch.
• Crushed Chilies: Adjust the amount to your spice preference. I like to use a mix of red chilies for both flavor and heat.

Tondli / Tendli: Understanding This Unique Vegetable

Tondli, also known as Tendli, Ivy Gourd, or Kundri, is a vine vegetable popular in Indian cuisine. It has a slightly bitter taste when raw, which mellows out beautifully when cooked. It’s a nutritional powerhouse, rich in vitamins and minerals. Don’t be intimidated by its unique flavor – it’s what makes this dish so special!

Asafoetida (Hing): The Flavor Enhancer

Asafoetida, or hing as it’s commonly called, is a resin with a pungent aroma. Don’t let that put you off! When cooked, it transforms into a savory, umami-rich flavor that adds incredible depth to Indian dishes. It’s almost magical how it elevates everything.

Regional Variations in Tondli Preparation

Tondli is cooked in many different ways across India. In some regions, it’s stuffed with spices and fried. Others prefer a simple dal (lentil stew) with Tondli. This stir-fry version is popular in Maharashtra and Gujarat, where the balance of sweet, sour, and spicy flavors is highly appreciated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and thinly slice the Tondli (Ivy Gourd) into round pieces. This is easiest with a sharp knife.
2. Heat oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter – you’ll know they’re ready when they start to pop! Then, add cumin seeds and let them sizzle for a few seconds.
3. Add asafoetida and crushed green chilies. Sauté briefly, being careful not to burn the spices.
4. Now, add the sliced Tondli and turmeric powder. Mix well to coat the Tondli with the spices and sauté for 2-3 minutes.
5. Cover the pan and cook until the Tondli softens, stirring occasionally. If it starts to stick, sprinkle in a little water.
6. Once the Tondli is tender, add sugar, salt, lemon juice, scraped coconut, and chopped coriander. Mix everything thoroughly.
7. Cook uncovered for another 2 minutes, allowing the flavors to meld together beautifully.
8. Serve hot with roti, puri, or curd rice. Enjoy!

Expert Tips

Here are a few tips to help you nail this recipe:

• Achieving the Perfect Texture: You want the Tondli to be tender but still have a slight bite. Overcooking will make it mushy.
• Balancing the Sweet, Sour, and Spicy Flavors: This is key! Adjust the sugar, lemon juice, and chilies to your liking. Taste as you go.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the crushed chilies for a milder flavor. Add more for extra heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (e.g., Janmashtami): Tondli is often offered as bhog (a devotional offering) during Janmashtami.

Serving Suggestions

Tondli Sabzi is incredibly versatile. It’s fantastic with:

• Roti (Indian flatbread)
• Puri (deep-fried bread)
• Curd Rice (yogurt rice)
• A simple dal (lentil stew)

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

Let’s answer some common questions:

What is Tondli and what are its health benefits?

Tondli is a vine vegetable with a slightly bitter taste. It’s packed with vitamins, minerals, and antioxidants, and is known for its digestive benefits.

How do I know when the Tondli is cooked perfectly?

The Tondli should be tender but still have a slight bite. It shouldn’t be mushy.

Can I use frozen Tondli for this recipe?

While fresh is best, you can use frozen Tondli. Just make sure to thaw it completely and pat it dry before cooking.

What can I substitute for asafoetida (hing)?

If you can’t find asafoetida, you can try a pinch of garlic powder or onion powder, but it won’t quite replicate the unique flavor.

How can I reduce the bitterness of Tondli?

Salting the sliced Tondli and letting it sit for 15-20 minutes before cooking can help draw out some of the bitterness. Rinse it well before adding it to the pan.