Back
5.0 from 15 votes

Maharashtrian Tondli Bhaji with Cashews and Coconut

Quick and Easy stir fried tindora sabzi with cashews and fresh coconut.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Calories: 264 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 3  cups tindora
  • 1 tablespoon oil
  • 1 teaspoon black mustard seeds
  • ⅛ teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1  jalapeno minced more or less depending on how spicy you like
  • 1 cup cashews
  • 3 tablespoons fresh grated coconut I buy frozen
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar optional but recommended
  • ¼ cup cilantro chopped for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add grated fresh coconut, lemon juice and sugar. Cook for another 2 minutes. Garnish with cilantro. Serve with hot paratha or roti!

Notes

  • Set the Instant Pot to sauté mode and heat the oil. When it’s hot, add mustard seeds and let them crackle for about 2 to 3 minutes.
  • Add the turmeric, tindora, salt, green chilies, and cashews, then press Cancel and give everything a good stir. Make sure to deglaze the bottom of the pot to prevent sticking.
  • Add 2 tablespoons of water, stir briefly, then close the Instant Pot and set the pressure release valve to Sealing. Pressure Cook for 2 minutes, then Cancel once the cooking cycle is done. Quick-release the pressure by turning the release valve to Venting, preventing the tindora from overcooking.
  • Open the lid and add fresh grated coconut, lemon juice, and sugar. Mix well and serve hot!
  • Set the Instant Pot to sauté mode and heat the oil. When it’s hot, add mustard seeds and let them crackle for about 2 to 3 minutes.
  • Add the turmeric, tindora, salt, green chilies, and cashews, then press Cancel and give everything a good stir. Make sure to deglaze the bottom of the pot to prevent sticking.
  • Add 2 tablespoons of water, stir briefly, then close the Instant Pot and set the pressure release valve to Sealing. Pressure Cook for 2 minutes, then Cancel once the cooking cycle is done. Quick-release the pressure by turning the release valve to Venting, preventing the tindora from overcooking.
  • Open the lid and add fresh grated coconut, lemon juice, and sugar. Mix well and serve hot!

Nutrition Information

Calories 264kcal (13%) Carbohydrates 15g (5%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 3g (15%) Sodium 9mg (0%) Potassium 373mg (11%) 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: 1Serving

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.