5 from 15 votes
Maharashtrian Tondli Bhaji with Cashews and Coconut
Maharashtrian Tondli Bhaji features tender tindora squash cooked with toasted cashews, fresh grated coconut, and a hint of jalapeño heat. The dish balances the slight bitterness of tindora with turmeric and mustard seed aromatics, finished with tangy lemon juice and a touch of sugar for sweetness. It offers a soft texture with a subtle crunch from nuts and mild spice, served best alongside hot paratha or roti.
Prep Time
10 mins
Cook Time
15 mins
Total Time
20 mins
Calories:
264 kcal
Course:
Main Course
Cuisine:
Indian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 264
% 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.