Tendli Bhaji

Tendli Bhaji

Sum ♥ pls

Finally a new recipe up on the fresh website to welcome the new year. This is the Tendli Bhaji, wait hold your horses this ain’t the foogath, thankfully 😉 For those of you who aren’t aware of what the foogath is, its a simple taditional way Goans cooked vegetables. But lets not get into that as the lady finger foogath recipe is already ready to be put up here shortly.

Lets shift focus to the Tendli Bhaji, the way its enjoyed eaten, with some traditional spices, a dash of coconut and a whole lotta love.

So lets get your Tendli Bhaji ingredients together,

tendli

Ingredients

  • Tendli 250 Gms
  • Coconut 200 Gms
  • 4 Kashmiri Chillies
  • 2 Small Onions
  • 4 Garlic Flakes
  • 4 - 5 Curry Leaves
  • 1 Tsp Turmeric
  • 1 Tsp Coriander Seed Powder
  • 1/2 Tsp Cumin Seeds
  • 1 - 2 Tbsp Oil
  • Salt

Its pretty obvious that you have washed cleaned and gotten rid of the ends of the Tendli (Ivy Gourd).

Slice it or dice it, whichever way you please, just ensure their equally done so it cooks evenly.

 tendli masala ingredients

Hope you like the improvement in our photo quality 😉 I’m taking this site up a couple of notches this is a nice little dish with some of the spices mentioned in the ingredients.

coconut garlic and kashmiri chillies

There’s no hard and fast method when it comes to cooking, although roasting or frying the ingredients individually before grinding adds more flavour to dish.

coconut milk

Grind the coconut, garlic and kashmiri chillies, we always recommend knocking off the chillies from atleast some of the Kashmiri chillies as they are no longer mildly spicy how they used to be.

5_heat_oil_in_a_pan

While your grinding you can put some oil in the pan, I would always recommend coconut oil as its fantastic for health.

6_add_the_jeera_to_it

Heat the Jeera (cumin seeds) and when it releases its aroma you can add the curry leaves.

7_add_the_curry_leaves

The curry leaves don’t need much time, add the onions immediately and shake it all about 🙂

8_add_the_onions

Yup in other words it means stir fry it for a bit.

9_stir_fry

When the onions get slightly golden add the spices, the haldi powder, the coriander powder and give it a whirl.

10_add_the_masala

11_stir_fry

When its cooked up a little add the coconut, garlic, chilly paste and well fry it for a bit.

12_add_coconut_garlic_chilli_paste

Make sure you mix it all up nice so the colour evens out, I like to burn the masala with a little extra oil to get a darker colour.

13_stir_fry_again

Your Tendli Bhaji masala is good to go, just drop in the sliced vegetable.

14_add_the_tendli

Again a little bit of stirring to mix the Tendli with the masala.

15_mix_the_tendli_with_masala

Clean your blender with some water and get all the residue coconut out of it and into the dish.

16_add_water_wash_blender

Stir it to ensure all the Tendli is cooking evenly and please don’t pour too much water in one go, can always add more as the dish cooks.

17_mix_well

Depending on what your taste buds recommend add some salt to dish and another whirl.

18_salt_to_taste

Turn down the flame to low and let it simmer with the lid on. Occasionally give it a stir and leave the lid ajar to let out some steam.

19_cover_simmer

Your Goan Tendli Bhaji is ready to be devoured, how can you eat your pudding if you don’t have your Tendli 😉

20_goan_tendli_bhaji

Clyde

Clyde

Hi, I'm the guy who does most of the work to keep this site up. It's something that i'm passionate about but wish I had more support to keep it synced with the vision I have of it 🙂

I keep pushing myself and love innovating in the kitchen.Hope you see my smiling face more often, that just means there will be more recipes coming up. <3 Peace and Love Always 🙂
Clyde

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Recipe Rating

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  • 4 ratings

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