Friday, May 04, 2012

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! 


Pin It

9 comments:

  1. Oh I can understand when you say 'have to cook with minimum ingredients'I went through the same last month when i was touring with H. Nice stir fry...
    Deepa
    Hamaree Rasoi

    ReplyDelete
  2. I never knew how to select this veggie- I steam it to cut the cooking process... Simple should be delicious with some rasam rice!

    ReplyDelete
  3. My favourite stir fry,loved your jaggary and goda masala version..

    ReplyDelete
  4. subzi looks delicious. I almost make the same way

    ReplyDelete
  5. Love this stir fry simply with a bowl of rice.

    ReplyDelete
  6. I love this recipe, and it's so funny I missed many years of it because I refused to eat it growing up! Well, older & wiser right?

    By the way, I love how you referred it as a "Psychological allergy" - hahaha, that is too funny and I agree 100% with your husband :-)

    ReplyDelete

I may not be able to reply to all comments individually but I do read them all and truly appreciate the time all of you take to give in those.
I love the comments and suggestions you have and am thrilled when someone tries out a recipe! I always respond to any questions with regards to a recipe.
That said, I do NOT publish comments with links inserted to advertise another website.
Fellow bloggers, please use your sign in (that will link it to your blog) to leave your valuable comments and feedback, please do not leave your blog link. Such comments will be treated as spam and deleted.
Thank You.

Share

LinkWithin

Related Posts Plugin for WordPress, Blogger...