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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: banana coconut oats hponey chocolate chip cookies, ivygourd recipe with coconut, tendli bhaji, tindora coconut fry recipe, tindora coconut masala
Servings: 4
Author: Arpita@Gastronomic Bong
- 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
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.
You know what guys I would love to see your creations. If you do try this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.