Tondli Bhaji (Ivy Gourd Stir- Fry) - As simple as it gets.

It really is, as simple as it gets. There are some vegetables (Ivy Gourd or Tondli/ Tendli) in this case, that are meant for simplicity.

All they need is a simple tempering (tadka) and basic spices, that are always present in an Indian pantry.

I like Ivy Gourd, it nice, it is not strong ('ugra' as we call it in Marathi, for those who do not know this word, try biting into a white radish, *blink..blink*, yes that), not that I am against radish, I love my Mooli Parathas, just giving you an example. 

I first liked the humble tondli when it was mixed and cooked with 'Lagnacha Masale Bhaat' the fragrant spices elevated the vegetable to a new height.

From there trying the simple stir fry my Mother made; was but a small step and she made it well! I am sure she smiled secretly to herself, watching me eating and enjoying the 'poli-bhaji' and praising her for making 'zabardast' bhaji.

I make this frequently. When we travel with M, a hotel kitchenette isn't exactly your best friend, with 2 lousy small burners, which take ages to cook anything, I find it easy to cook Ivy Gourd, just like Dudhi / bottle gourd or Farasbi / french beans bhaji. The common factor here being the limited list of ingredients

Plus- minus an ingredient , you will not mind, you might not even notice! 

Oh! and did I mention, you can eyeball the ingredients ( use your judgement, don't overdo anything) and still end up with a great dish ! That is a win-win for all.

One thing, when you are chopping the gourd, discard any that are yellowish/ orange or red on the inside, use gourds that have nice green and soft seeds. They are the best to cook with.

Here's what you need : 

2 Cups Ivy Gourd, chopped lengthwise ( cut off the ends and slice in half and then quarter, lengthwise, like shown in the picture)

1/2 Onion, chopped like the gourd
2 Tbsp Oil
1 Tsp each, Mustard seed and  Cumin seed
Pinch Asafetida
Few curry leaves
1 Tsp each, Cumin powder and Coriander Powder (Dhana-Jeera Powder)
Salt to taste
Walnut sized ball of Jaggery (gul) or 1 heaped tsp. Brown sugar
1 tsp Red Chili Powder ( adjust according to taste)
1/2 tsp Turmeric powder
1 tsp Goda Masala ( optional) - I have not used it.
1-2 Tbsp.Fresh Grated Coconut, to garnish ( I skipped this, the husband has a psychological allergy to coconut)



Heat oil in a wok / kadhai. Add the mustard seeds, after they pop, add the cumin seeds
The cumin seeds will sizzle, add in the asafetida and curry leaves
Add the onion, saute for 8-10 seconds ( don't time it, just stir it in and mix well) add the chopped tondli /ivy gourd, mix well so that the tempering coats the vegetable
Add the turmeric, red chili powder salt , mix, cover and cook on a medium flame.
After the tondli  is fork tender, add the jaggery, cumin-coriander powder and Goda Masala, if using
cover and cook for a few minutes more
Turn off the flame, add the Fresh grated / shredded coconut and mix well.
Serve with Roti/ phulkas.
I like my tondli along side rice as well, specially to liven up yogurt-rice.

Have a great weekend, Folks! 

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