Maharashtrian Tondli Bhaji with Cashews and Coconut
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
20 mins
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Calories
264 kcal
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Course
Main Course
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Cuisine
Indian
Maharashtrian Tondli Bhaji with Cashews and Coconut
Description
Maharashtrian Tondli Bhaji with Cashews and Coconut highlights tindora (ivy gourd) cut into quarters and cooked gently with mustard seeds, turmeric, and salt. Cashews add a nutty texture while minced jalapeño brings controlled heat. After cooking until the tindora is soft but intact, fresh grated coconut blends in with lemon juice and optional sugar to round out the flavors.
This bhaji delivers a combination of soft, flavorful vegetables and crunchy nuts, relying on traditional Indian tempering to develop depth. The slow gentle cooking prevents the vegetables from becoming mushy, preserving a pleasant bite.
The dish complements Indian breads such as paratha or roti, making it well-suited as a side vegetable in a meal or light vegetarian option. The fresh cilantro garnish adds a bright herbal note.
The notes show how to use the Instant Pot as an alternative method with precise cooking times and tips to prevent overcooking and sticking, ensuring the bhaji retains texture and flavor. Deglazing and adding water before pressure cooking helps maintain moisture balance.
Ingredients
- 3 cups tindora
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon black mustard seeds
- ⅛ teaspoon Turmeric ground
- 1 teaspoon kosher salt
- 1 jalapeño more or less depending on how spicy you like, minced
- 1 cup cashews
- 3 tablespoons coconut I buy frozen, fresh grated
- 1 tablespoon lemon juice
- 1 teaspoon sugar optional but recommended
- ¼ cup cilantro chopped for garnish
Instructions
- Wash and pat dry Tindora, cut them into quarters vertically. When they get too old they start to ripen up and turn red inside with bigger seeds. Discard any ripe ones.
- Heat a pan on medium-high heat. Add oil, once the oil gets hot, add mustard seeds and turmeric. Let the mustard seeds crackle. Add the cut tindora, salt and gently stir them. Cook covered for 2-3 mins.
- Add crushed green chilies and cashews. Mix well and cook covered on medium low heat for 5-7 minutes until the tindora are cooked soft but not mushy.
- Add grated fresh coconut, lemon juice and sugar. Cook for another 2 minutes. Garnish with cilantro. Serve with hot paratha or roti!
Notes
- Discard tindora pieces that are too ripe or red inside, as they affect texture and flavor.
- When using an Instant Pot, deglaze the pot with water after sautéing spices and vegetables to prevent sticking.
- Pressure cook tindora for 2 minutes and quick-release pressure to avoid overcooking and losing texture.
- Fresh grated coconut is recommended for the best texture and flavor, but frozen grated coconut can be used as well.
- The addition of sugar is optional but recommended to balance the bitterness and acidity.
- Serve the bhaji hot with paratha or roti to complement its flavors and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 9mg | 0% |
| Potassium | 373mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 57.1mg | 63% |
| Calcium | 65mg | 7% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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