Tendli Bhaji - Maharashtra
Sliced ivy gourd sauteed with a peanut-coconut crumble and a touch of jaggery - a dry Maharashtrian sabzi balancing nutty, sweet and spicy.
30 min 2 servingsEasy
Ingredients
2 servingsContains: peanut
Flavor profile
Spice
Sweetness
Richness
Method
- 1Slice the ivy gourd lengthwise into quarters.
- 2Dry-roast the peanuts, cool and coarsely crush with the coconut.
- 3Heat oil and splutter mustard seeds and cumin; add asafoetida.
- 4Add the ivy gourd, turmeric, chilli powder and salt, and toss.
- 5Cover and cook 10-12 minutes on low, stirring, until tender.
- 6Add the peanut-coconut crush and sugar, toss 2 minutes.
- 7Serve hot with chapati.
Frequently asked
About 30 minutes total — 12 min prep and 18 min cooking.
Yes — Tendli Bhaji - Maharashtra is gluten free, jain, veg, vegan.
Tendli Bhaji - Maharashtra contains peanut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
