Introduction

 

Namaste! I’m Ajay Chopra, and let me share with you a dish that has brought immense joy to my kitchen - Tendli Ki Sabji. You know, in India, we cook meals twice a day, every day, and we always crave something different, something tasty. This recipe, my friends, is a testament to that spirit of variety.

 

The first time I encountered Tendli, I was intrigued by its resemblance to a smaller version of parwal. It was during one of my travels to Maharashtra that I was introduced to this gem. I vividly remember the scorching heat of the day, and the local market was bustling with vendors selling fresh tendli, or kundru, as some call it. I couldn’t resist its charm and decided to bring some back to my kitchen.

 

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Recipe of Tendli Ki Sabji

 

Ingredients of Tendli Ki Sabji

 

Masala Ingredients:

• Peanuts with skin: 2 tbsp
• Coconut: 2 tbsp
• Black Cardamom: 1 pc
• Cloves: 5-6 pcs
• Cinnamon: 1 inch
• Coriander Seeds: 1 tbsp
• Sesame seeds: 1 tbsp
• Water: as required

 

Main Ingredients:

• Mustard Oil: 2 tbsp (for searing tendli)
• Tendli (Ivy Gourd): 400 gms

 

Cooking Ingredients:

• Mustard Oil: 1 tbsp (for cooking base)
• Cumin Seeds (Jeera): 1 tsp
• Chopped Onions: 2 pcs
• Chopped Green Chilies: 1 tsp
• Curry Leaves: 8-10 pcs
• Tomatoes: 1½ pcs, chopped
• Salt: ½ tsp
• Turmeric Powder: ½ tsp
• Red Chili Powder: 1 tsp
• Sabji Masala: 1 tsp
• Water: as required
• Shallow Fried Tendli: from preparation
• Kasoori Methi: 1 tbsp
• Chopped Fresh Coriander: 1 tbsp

 

 

Instructions of Tendli Ki Sabji

 

Prepare the Tendli

1. Wash and Trim the Tendli:
   • Wash the tendli (ivy gourd) thoroughly.
   • Trim the top and bottom ends.
   • Make a strategic incision, slicing halfway through the center of each tendli piece.

 

Sear the Tendli

1. Heat Mustard Oil:
   • Heat 2 tbsp of mustard oil in a pan.
   • Once the oil is hot, add the tendli pieces to the pan.
   • Sear the tendli, coating each piece evenly in the oil.
   • Cook until the tendli turns a golden-brown hue.
   • Set the partially cooked tendli aside.

 

 

Prepare the Masala

1. Roast the Ingredients:
   • In a fresh pan, dry roast 2 tbsp of peanuts (with skin), 2 tbsp of coconut, 1 black cardamom, 5-6 cloves, 1 inch of cinnamon, 1 tbsp of coriander seeds, and 1 tbsp of sesame seeds.
   • Roast until the ingredients are fragrant and lightly browned.
   • Turn off the heat and let the spices cool.
   • Once cool, blend the roasted mixture with a little water to form a smooth paste.

 

 

Cook the Base

1. Sauté the Onions and Spices:
   • Heat 1 tbsp of mustard oil in a pan.
   • Add 1 tsp of cumin seeds and let them sizzle and crackle.
   • Add 2 chopped onions and caramelize until they are light golden brown.
   • Add 1 tsp of chopped green chilies and 8-10 curry leaves, sautéing briefly.

 

1. Add Tomatoes and Spices:
   • Add 1½ chopped tomatoes, ½ tsp of salt, ½ tsp of turmeric powder, and 1 tsp of red chili powder.
   • Stir and sauté until the tomatoes soften and blend with the spices.

 

Combine and Cook

1. Mix in the Masala and Tendli:
   • Add the prepared peanut-coconut masala to the pan, mixing it gently with the base.
   • Introduce the reserved tendli pieces, ensuring they soak up the rich masala.
   • Sprinkle 1 tbsp of kasoori methi and 1 tbsp of freshly chopped coriander.

 

 

Serve

1. Serve Hot:
   • Serve the tendli ki sabji hot with steaming chapatis or rice.

 

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About the Recipe

 

Tendli Ki Sabji is not just any side dish; it's a reflection of Maharashtrian culinary art, blended with my own touch of North Indian flavors. The main ingredient, tendli or kundru, is a relative of parwal but with a softer skin, making it perfect for a quick and flavorful sabji. I personally love preparing it in mustard oil, a nod to my UP roots, where mustard oil reigns supreme in cooking. The beauty of Tendli Ki Sabji lies in its simplicity and the delightful combination of spices that create a symphony of flavors in every bite.

The recipe involves lightly frying tendli in mustard oil and then cooking it in a rich, aromatic gravy made from peanuts, coconut, and a medley of spices. This dish is a perfect example of how everyday ingredients can be transformed into something truly special with just a little love and the right technique.

 

Cooking Tips

1. Choose Fresh Tendli: Look for tendli that is firm and bright green in color. Avoid any that are soft or have blemishes.
2. Don’t Overcook: Tendli should be cooked just until tender. Overcooking can make it mushy and less appealing.
3. Use Mustard Oil: Mustard oil adds a unique flavor that complements tendli beautifully. If you’re not used to it, you can substitute with peanut oil or even refined oil.
4. Prepare the Masala: Toasting the spices and nuts brings out their flavors. Don’t skip this step for an authentic taste.
5. Adjust the Spice: If you prefer a milder dish, reduce the amount of green chilies and red chili powder.

 

Pairing Guide

• Serve with Rice: Tendli Ki Sabji pairs wonderfully with steamed rice or jeera rice, allowing the flavors to shine through.
• Enjoy with Roti: This sabji is also perfect with roti or chapati for a wholesome meal.
• Accompaniment: Add a side of yogurt or raita to balance the spiciness of the dish.
• Pickles and Papad: Serve with Indian pickles and papad for added texture and flavor contrast.

 

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Frequently Asked Questions about Tendli Ki Sabji

 

1. What is tendli, and how is it different from parwal?

   • Tendli, also known as kundru or ivy gourd, is a smaller, softer-skinned relative of parwal. It is easier to cook and does not require peeling.

2. Can I make Tendli Ki Sabji with other oils?

   • Yes, while mustard oil adds a distinctive flavor, you can use peanut oil, refined oil, or even coconut oil for different flavor profiles.

3. Is Tendli Ki Sabji a traditional dish?

   • Yes, Tendli Ki Sabji is a traditional dish in Maharashtrian cuisine, but it has variations across different regions of India.

4. Can I add other vegetables to Tendli Ki Sabji?

   • You can, but it’s best to keep it simple to let the flavor of tendli shine. However, potatoes or peas can be good additions.

5. How do I store leftover Tendli Ki Sabji?

   • Store leftovers in an airtight container in the refrigerator. It can last for up to 2-3 days.

6. Can I make Tendli Ki Sabji without onions and garlic?

   • Yes, you can make a no-onion, no-garlic version by omitting them and adding a bit more of the other spices.

7. What can I serve with Tendli Ki Sabji for a complete meal?

   • Tendli Ki Sabji can be served with rice or roti, a side of dal, and a refreshing raita or salad for a complete meal.

8. Is Tendli Ki Sabji suitable for a vegan diet?

   • Yes, Tendli Ki Sabji is naturally vegan as it does not contain any animal products.

9. Can I prepare Tendli Ki Sabji in advance?

   • You can prepare the gravy in advance and store it in the refrigerator. Cook the tendli fresh when you’re ready to serve for the best texture.

10. Why does the tendli need to be half-cooked in mustard oil?

    • Half-cooking tendli in mustard oil helps to soften it slightly while retaining its crunch, which blends perfectly when cooked further in the gravy.

 

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