Goan Tendli Chi Bhaji (Goan Ivy Gourd Stir Fry with Grated Coconut)
Goan Tendli Chi Bhaji is a simple yet flavorful stir-fry made with ivy gourd, known locally as tendli or dondakaya. This classic Goan dish is light, vegetarian, and makes for a perfect side dish. The combination of tender tendli with freshly grated coconut, aromatic curry leaves, and a blend of spices like cumin, coriander, and red chili powder infuses the dish with authentic Goan flavors. Traditionally, this recipe is served alongside rice and dal, making it a comforting meal. Its mildly sweet and earthy taste, enhanced by coconut, brings a delightful balance to your meal. Ideal for lunch or dinner, Goan Tendli Chi Bhaji is a must-try dish for any fan of Goan cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Ivy Gourd/Dondakaya) | 500 grams |
| Oil | 2 tablespoons |
| Onion | 1, finely chopped |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Green chilies | 2, finely chopped |
| Curry leaves | 1 sprig, roughly torn |
| Red chili powder | 1 teaspoon |
| Coriander powder (Dhania) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Fresh coconut (grated) | 3 tablespoons |
| Salt | To taste |
| Fresh coriander (Dhania) leaves | 6 sprigs, finely chopped |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Instructions
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Prepare the Ivy Gourd: Start by washing the tendli (ivy gourd) thoroughly. Trim off both ends of the tendli and slice them lengthwise into quarters. Set aside.
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Tempering the Spices: Heat oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Let them splutter, releasing their aromatic oils into the oil.
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Sauté the Onions: Add the finely chopped onion to the pan. Sauté the onions for about 2-3 minutes until they turn golden brown and soft. This step builds the base of the dish and enhances its flavors.
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Add the Tendli and Spices: Now, add the prepared ivy gourd to the pan. Toss the tendli well with the sautéed onions. Add the curry leaves, finely chopped green chilies, salt, red chili powder, coriander powder, and turmeric powder. Stir everything well to coat the tendli with the spices.
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Cook the Tendli: Add 2-3 tablespoons of water to the pan to help the tendli cook and soften. Cover the pan and cook the mixture on low heat for 15-20 minutes, stirring occasionally. The tendli should become tender and soft, with the spices absorbed into it.
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Finish with Coconut and Garnish: Once the tendli is cooked through, taste and adjust the salt or chili according to your preference. Stir in the freshly grated coconut and sauté for another 2-3 minutes. The coconut will add a subtle sweetness and creaminess to the dish, complementing the spices.
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Serve: Turn off the heat and transfer the Goan Tendli Chi Bhaji to a serving bowl. Garnish with freshly chopped coriander leaves.
Serving Suggestions
Serve this delightful Goan Tendli Chi Bhaji as a side dish with steamed rice and Goan dal (varan). It also pairs wonderfully with roti or phulka, making it a great option for a wholesome lunch or dinner. This recipe is light yet packed with flavor, offering a taste of Goan tradition in every bite.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Fat | 9g |
| Saturated Fat | 2g |
| Sodium | 180mg |
| Cholesterol | 0mg |
| Sugars | 4g |
This Goan Tendli Chi Bhaji with Grated Coconut is not only a delicious addition to your meal but also a healthy option, rich in dietary fiber and antioxidants from the fresh coconut and spices. Whether you’re looking for a quick weekday meal or a new vegetarian dish to try, this recipe promises a satisfying, flavorful experience that’s easy to make and packed with vibrant Goan flavors.
