Tindora Coconut Fry | Tendli Bhaji with coconut | Dondakaya Kobbari Vepudu recipe
Tindora Coconut Fry (Tendli Bhaji with Coconut) is a super easy and flavourful curry made with ivy gourds or tindora and freshly grated coconut. Serve it with rice or roti to make a healthy and yummy weeknight meal.
Servings: 4
Equipment
- large thick bottomed pan/kadhai
Ingredients
- 500 gms TIndora/ Tendli/ Ivy gourd washed and cut lengthwise into quarters
- 1 large Onion thinly slices
- 2 tomatoes chopped
- 1 1/2 tsp Ginger grated
- 2-3 Green chillies, slit
- 1/2 cup Coconut, grated I have used frozen here. If you can not get hold of fresh coconut then simply substitute it with dessicated coconut.
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1 tsp Cumin seeds
- 2 Dried red Chilli
- 1 tsp Sugar/ Sweetener / Jaggery (optional)
- Salt (as per taste)
- 3 tbsp Veg Oil/ sunflower oil
- Coriander leaves for garnishing
Instructions
- Heat oil in large thick bottomed pan/kadhai on medium-high heat. When hot temper it with dried red chillies and cumin seeds.
- When the seeds start splutter add the sliced onions and saute for 3-4 minutes or until soft and translucent.
- Then add the grated ginger and saute for 10-20 seconds.
- Toss in the chopped tomatoes and mix it well. cook for 1-2 mins until the tomatoes are soft.
- Add turmeric powder, chilli powder, cumin powder and coriander powder along with salt and mix it well with the masala. Saute for few seconds.
- Now add the tindora/ tendli/ ivy gourd and mix it well with the masala. Suaté for 1 minute.
- Cover and cook on medium-low heat for 14-15 minutes stirring intermittently or until the tindora becomes soft.
- Add the grated coconut and sugar/sweetener/jaggery and mix everything well. Continue cooking for another 2-3 minutes
- FInally add chopped coriander leaves and take it off the heat.
- Enjoy it with rice or rotis or parathas.