Goan Tendli Chi Bhaji Recipe with Grated Coconut – Goan Ivy Gourd Stir Fry

Ingredients

• 500 grams Tindora (Dondakaya/ Kovakkai)
• 2 tablespoons Oil
• 1 Onion finely chopped
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon Cumin seeds (Jeera)
• 2 Green Chillies finely chopped
• 1 sprig Curry leaves roughly torn
• 1 teaspoon Red Chilli powder
• 1/2 teaspoon Coriander Powder (Dhania)
• 1/2 teaspoon Turmeric powder (Haldi)
• 3 tablespoons Fresh coconut grated
• Salt to taste
• 6 sprig Coriander (Dhania) Leaves finely chopped

Steps

1. To begin making the Goan Tendli Bhaji Recipe, wash the ivy gourd and cut off the ends. Slit them lengthwise in quarters.
2. Heat oil in a heavy bottomed pan. Once the oil is hot, add mustard seed, cumin seeds and let them splutter.
3. Add onions and saute till golden. Add Ivy gourd, curry leaves, salt, red chilli powder, coriander powder and turmeric powder. Toss the Tendli Bhaji to mix with the tempering.
4. Stir in 2 to 3 tablespoons of water and mix everything well. Now cover and cook the Tendli Chi Bhaji low heat for 15 to 20 minutes or until the ivy gourds/ tendli are tender, softed and cooked through.
5. Once the Tendli Bhaji is cooked, check the salt and chilli and adjust according to taste. Stir in the grated coconut and saute for another couple of minutes and turn off the heat.
6. Transfer the Goan Tendli Chi Bhaji to a serving bowl and serve hot.
7. Serve Goan Tendli Chi Bhaji along with Goan Chana Ros, Steamed Rice and Phulka for an everyday meal.