Kundru ki Sabji | Tendli Recipe | Tendli Bhaji

Chopping ivy gourds

1. Rinse the ivy gourds in water a few times. Then wipe dry with the kitchen towel and chop the tendli lengthwise into 4 pieces. 
2. Rinse, peel and dice the potatoes too. Slit the green chili.

Making kundru ki sabji

1. Heat oil in a 2 litre pressure cooker. Keep heat to a low and add mustard seeds.
2. When the mustard seeds crackle, then add cumin seeds.
3. Now add curry leaves, chopped ginger, slit green chili and fry for a minute.
4. Add the chopped ivy gourds and potatoes.
5. Add turmeric powder, coriander powder, cumin powder and red chili powder if using. Adding red chilli powder is optional.
6. Stir to combine the spices evenly with the veggies. Add ½ cup of water and salt as required.
7. Pressure cook on medium heat for 1 to 2 whistles or till both potatoes and ivy gourds are cooked.
8. Check if there is any water still remaining. If yes, then keep the cooker on the stovetop and simmer for some minutes - so that the water dries up. Also the potatoes and ivy gourd should be completely cooked and tender.
9. However if you want a little gravy, then you could keep the water and simmer only for a few minutes.
10. Garnish with some chopped coriander leaves and serve Kundru ki Sabji with Gujarati rotli or chapati or phulka. 
11. This Tendli Bhaji also goes well with plain paratha. You could also have it as a side dish or as a side veggie dish with dal and rice.