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,

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.

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.

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.

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.

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

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

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

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

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

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

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.

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

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

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

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.

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

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.

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