Indian Main Course

Coconut Tendli Bhaji Recipe

Name: Coconut Tendli Bhaji Recipe
Prep time: PT15.00M
Cook time: PT25.00M
Total time: PT25.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 2 Tablespoons Oil; 1 Tablespoon Cumin Seeds; 1 Unit Onion (Finely Chopped); 300 Grams Tendli (Tondli/Ivy Gourd); 1/2 Teaspoon Red Chilli Powder; 1/2 Teaspoon Turmeric Powder; 1 Tablespoon Coriander Powder; 1 Pinch Salt; 1/2 Cup Fresh Coconut (Grated); 2 Tablespoons Coriander Leaves (Chopped)

25Min

Easy

Recipe Variants

Tendli, known as ivy gourd in English is a highly nutritious vegetable, which is easily available throughout the year in India. It cooks fast and can be cooked in a variety of ways, but the simplest way, is to toss it in a simple tempering with basic Indian spices. Make sure you cook it for just the right amount of time, so as to maintain the crunch and bright green colour of the vegetable. Give a special coconut twist to your regular Tendli Bhaji by adding half a cup of grated coconut, just before removing the dish from the flame.

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

2 Tablespoons

Oil

1 Tablespoon

Cumin Seeds

Onion (Finely Chopped)

300 gms

Tendli (Tondli/Ivy Gourd)

0.5 Teaspoon

Red Chilli Powder

0.5 Teaspoon

Turmeric Powder

1 Tablespoon

Coriander Powder

1 Pinch

Salt

0.5 Cup

Fresh Coconut (Grated)

2 Tablespoons

Coriander Leaves (Chopped)

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Nutrition Value

Energy

200.06 kcal

Carbohydrates

8.29 g

Protein

2.34 g

Fats

12.74 g

Information per serving

Step 1

15 Min

Prepare ingredients as mentioned in the list. Wash the tendlis and cut it lengthwise into four.

Step 2

5 Min

Heat oil in a karahi and add the jeera seeds. When they start to splutter, add onion, and fry till they turn soft and transparent

Step 3

15 Min

Now, add the tendlis and cook by keeping it covered for 5 minutes on low flame. Then, add red chilli powder, turmeric powder and coriander powder. Further cook for 10 more minutes on low flame or till done.