Try Tendli Ki Sabzi Recipe for a Delightful Meal

Welcome to my kitchen, where I’m going to share with you one of my favorite Indian recipes – Dharmeen’s Tendli Ki Sabzi. This delightful dish is made with ivy gourd, also known as tindora or kundru, and it’s a lightly spiced vegetable curry that’s quick and easy to make.

Ivy gourd is a tropical vine vegetable that’s commonly used in Indian cuisine. It has a slightly tart taste and crunchy texture that pairs well with a variety of spices. In this recipe, we’ll be using a blend of traditional Indian spices like coriander powder, garam masala powder, red chili powder, turmeric powder, and cumin seeds to create a flavorful dish that’s sure to please.

One of the best things about this recipe is its versatility. You can serve it as a side dish or pair it with some rice or bread for a complete meal. And if you’re looking for something different to serve at your next dinner party, then Dharmeen’s Tendli Ki Sabzi is sure to impress.

So, come on into my kitchen and let’s get cooking!

Why You’ll Love This Recipe

Dharmeen's Tendli Ki Sabzi
Dharmeen’s Tendli Ki Sabzi

Imagine biting into a warm, aromatic and lightly spiced Sabzi Ivy Gourd curry that delights both your taste buds and senses. Dharmeen’s Tendli Ki Sabzi recipe offers you just that – a perfect blend of spices, vegetables and flavors that will make your mouth water.

Here are some reasons why I can’t resist this dish:

Firstly, the Tendli Ki Sabzi is extremely versatile. You can serve it as a side dish or make it a part of your main course. You can also customize the spiciness by adding or reducing the number of green chilies and red chili powder as per your liking.

Secondly, this recipe is packed with healthy veggies such as ivy gourd, ginger, garlic, and green chilies. The ingredients used are available throughout the year in most grocery stores. Plus, the recipe is easy to follow and requires no culinary skills.

Thirdly, if you’re looking for a vegetarian or vegan option that’s equally delicious as meat-based dishes, then this Sabzi Ivy Gourd Curry recipe is perfect for you. It’s also gluten-free!

Lastly, most importantly, this recipe brims with authentic Indian flavors that will transport you to the streets of Punjab! So get ready for a gastronomic adventure from the comfort of your own home.

In short, whether you’re a seasoned cook or a beginner trying to impress your guests, this Tendli Ki Sabzi recipe is guaranteed to please anyone who tries it. Trust me; it’s worth every bite!

Ingredient List

“Get ready for a flavorful journey with Tendli ki Sabzi!”

Let’s dive into the ingredient list for Dharmeen’s Tendli Ki Sabzi recipe! This dish is lightly spiced, made with ivy gourd, and has Punjabi-style tendli. Don’t worry if you’re not familiar with some of the ingredients as they are easy to find in a local Indian grocery store or online. You’ll need the following items:

For the Sabzi

  • 1 pound tendli/ivy gourd/kundru (Note: Ivy gourd is also known as tindora in Hindi)
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • ½ cup finely chopped onions
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 green chilies (finely chopped)
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 teaspoons coriander powder
  • ½ teaspoon garam masala powder
  • Salt (to taste)
  • Sugar (to taste)
  • Fresh coriander leaves (for garnish)

Optional Ingredients

  • Raw mango (diced)
  • Potatoes (diced)

All these ingredients make a great combination for perfectly spiced and delicious sabzi. Let’s move on to the next part of our recipe section which is The Recipe How-To.

The Recipe How-To

“A colorful and healthy dish for all seasons.”

Now, let’s get down to the main part of the recipe: cooking Tendli Ki Sabzi. Follow these easy steps to make your own delicious and authentic Indian dish.

Preparation Time

  • 15 minutes

Cooking Time

  • 25 minutes


  • 4 people


  • 500g of tendli or ivy gourd, washed and cut into small pieces
  • 1 tsp of cumin seeds
  • 4 cloves of garlic, finely chopped
  • 1 inch piece of ginger, grated
  • 2 green chilies, chopped
  • 2 tbsp of oil
  • A pinch of asafoetida or hing
  • 1/4 tsp of turmeric powder
  • 1 tsp of coriander powder
  • 1/2 tsp of red chili powder
  • A pinch of garam masala powder
  • Salt to taste
  • 1/4 tsp of sugar
  • Chopped coriander leaves for garnish


  1. In a pan or kadhai, heat oil over medium heat. Add cumin seeds and asafoetida powder. Let them splutter.
  2. Add chopped garlic and ginger, and fry them until golden brown.
  3. Add chopped green chilies and fry for a few seconds.
  4. Add turmeric powder, coriander powder and red chili powder to the pan. Mix well.
  5. Add the chopped tendli or ivy gourd to the pan and mix well so that the spices are coated all over it.
  6. Sprinkle some salt on top and mix well again.
  7. Cover the pan and let it cook for around 15 minutes until the tendli is soft.
  8. Sprinkle some sugar on top and mix well.
  9. Add a pinch of garam masala powder to the pan and mix everything together.
  10. Garnish with some freshly chopped coriander leaves before serving.

Congratulations! You have successfully prepared Tendli Ki Sabzi using this easy homemade recipe!

Substitutions and Variations

“Spice up your palate with this savory dish.”

One of the great things about cooking is that you can always experiment with different ingredients to make a recipe your own. With Dharmeen’s Tendli Ki Sabzi recipe, there are plenty of ways to switch things up and make it work for your tastes and preferences.

Firstly, if you don’t have any ivy gourd (tendli) on hand or you can’t find it at your local grocery store, you can substitute with sliced zucchini or green beans. Both would work well with the lightly spiced sauce and complement the other flavors in the dish.

As for the spices, if you’re not a fan of too much heat, reduce the amount of red chili powder, green chilies, or both. If you like it super spicy, feel free to add more! You could also replace the red chili powder with paprika for a milder flavor profile.

If turmeric isn’t your cup of tea, go ahead and omit it entirely. It’s a staple spice in Indian dishes but won’t make or break this recipe.

Lastly, if you’re looking to add some extra color and tang to this dish, try adding some thinly sliced raw mango or tamarind paste to the sauce. This variation will give an additional level of tang along with slight sweetness to balance out the spices.

Don’t be afraid to get creative and make this recipe your own by experimenting with different vegetables or adding your favorite flavors into the mix!

Serving and Pairing

“Let’s take a bite of this tender and succulent tendli ki sabzi!”

Now that you’ve made this flavorful dharmeen’s tendli ki sabzi recipe, it’s time to enjoy it to the fullest. This slightly tangy and lightly spiced vegetable dish is a great accompaniment to almost any Indian meal, particularly with some piping hot rotis or parathas. The crispiness and freshness of this sabzi recipe pairs well with other sides and makes a fantastic lunchtime staple.

Alternatively, you can serve it as a side dish with rice and dal or simply enjoy it on its own for a light and healthy meal. The combination of tenderly cooked ivy gourd with fresh tomatoes, ginger, garlic, and an aromatic blend of spices will leave your taste buds craving more.

For a complete and satisfying Indian dinner menu, consider pairing this dharmeen’s tendli ki sabzi recipe with some paneer butter masala, palak paneer, or chana masala. You can also serve it alongside some tangy and sweet mango chutney or mint chutney for balance.

Try this recipe out at your next dinner party, impress your friends with the tantalizing flavors of this dish, and see how they rave about your culinary skills for days to come!

Make-Ahead, Storing and Reheating

“A perfect combination of tenderness and crunchiness.”

If you’re someone who likes to prepare in advance or have leftovers for future meals, then you’ll be pleased to know that Dharmeen’s Tendli Ki Sabzi recipe can be made ahead of time and stored. This recipe saves well and reheats nicely without losing any of its flavors.

To make-ahead, just follow the steps in the recipe and allow the dish to cool. Once cooled, store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat on a stovetop by adding a splash of water, if needed, and stir until it’s heated through.

For freezing, let the sabzi cool completely before packing it in freezer-safe containers. You can store it for up to 2 months in the freezer. Always thaw frozen sabzi safely in the fridge overnight before reheating it.

When reheating this sabzi generously add water or tomato puree and mix well so that gravy becomes smooth again. You can warm it up on a stovetop on low heat or using a microwave until hot.

Always check for seasoning once you reheat as some additional salt or spices might be required depending upon the amount originally added while cooking.

Tips for Perfect Results

“My grandma’s recipe that has been passed down through generations.”

To make sure that you get the most delicious and perfectly spiced Tendli Ki Sabzi, here are some tips to keep in mind while preparing the recipe.

First, always rinse the ivy gourd thoroughly with water and then rinse again after final chopping. This will remove any dirt or impurities that may ruin the flavor of the dish.

Next, while sautéing half a teaspoon of cumin seeds with finely chopped ginger and garlic, they should be cooked for just a few seconds until fragrant. Overcooking can cause the spices to burn and turn bitter.

When it comes to adding the masalas, it is important to note that coriander powder and garam masala powder should be added after adding water to cook the vegetable, while turmeric powder, red chili powder, salt should be added before adding water. This ensures that the masalas blend well and give an amazing taste to the recipe.

If you like your sabzi a little sweet, add a pinch of sugar along with rest of the spices. This will balance out the flavors and add sweetness without overpowering them.

Lastly, don’t forget to garnish your delicious Tendli Ki Sabzi with fresh coriander leaves and some finely chopped green chilies. Not only does it make your dish look beautiful but it also adds an extra element of flavor to it.

Follow these simple tips and you’ll have a fantastic, lightly spiced Tendli Ki Sabzi ready to enjoy!

Bottom Line

your meal with a delicious and nutritious dish of Tendli Ki Sabzi! This recipe is a perfect blend of spices, vegetables, and flavors that will leave you feeling satisfied and happy. With simple ingredients and easy-to-follow instructions, you can make this dish in no time. Not only is it tasty, but it is also healthy and packed with nutrients.

I encourage you to try this recipe for yourself and see why it’s one of my favorites. You’ll love the lightly spiced tendli bhaji that is made with ivy gourd, cumin seeds, turmeric powder, and more. And with the option to add raw mango or batata nu shaak to the recipe, you can really make it your own.

So next time you’re in the mood for a flavorful dish that’s easy to make, give this tendli ki sabzi recipe a try. You won’t be disappointed!

Dharmeen's Tendli Ki Sabzi

Dharmeen’s Tendli Ki Sabzi Recipe

This is a super easy, simple and very delicious tendli recipe which I feel that every Indian household should make and enjoy to the fullest. It is heart-friendly and good for diabetics as well.
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Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine Indian
Calories 191.2 kcal


  • 1 . 1/2 kg ivy gourd
  • 2 . 1 tsp. cumin seeds
  • 3 . 1 tsp. peeled and finely chopped garlic
  • 4 . 1 tsp. finely chopped ginger
  • 5 . 1 tsp. sugar
  • 6 . 1 green chilies, slit
  • 7 . 1 tsp. white sesame seeds
  • 8 . 1 tbsp. rice brain oil
  • 9 . 1 . 5 tsp salt
  • 10 . 1/2 tsp. turmeric powder
  • 11 . 1/4 tsp. red chili powder
  • 12 . 2 tbsps. finely chopped coriander leaves, to garnish
  • 13 . 1/2 tsp. garam masala powder
  • 14 . 1/2 tsp. coriander powder
  • 15 . water, as required


  • 1. Heat oil in a wok.
  • 2. Once the oil is hot add cumin seeds and sesame seeds to it.
  • 3. Allow to crackle and turn lightly brown.
  • 4. Now fold in the chopped ginger and garlic and mix thoroughly. Cook until the raw smell is gone and it is lightly browned. After this, fold in the chopped ivy gourd. Remember to chop each of the ivy gourd into six slices each.
  • 5. Mix thoroughly and fold in salt to taste and turmeric powder.
  • 6. Cover and cook on low to medium heat for a few minutes until well-cooked.
  • 7. Now fold in all the spice powders, that is, red chilli powder, garam masala powder and coriander powder. Mix well.
  • 8. Allow to cook for a few minutes until tender. Fold in sugar and mix well. You may add some water as is required to cook the vegetable. I prefer it to be dry.
  • 9. Garnish with fresh finely chopped coriander leaves and serve hot with Indian flatbreads.
  • 10. Enjoy!

Add Your Own Notes


Serving: 159gCalories: 191.2kcalCarbohydrates: 43gProtein: 8.7gFat: 0.8gSaturated Fat: 0.1gSodium: 30.9mgFiber: 4.3gSugar: 7.9g
Keyword < 60 Mins, Indian, Vegetable
Tried this recipe?Let us know how it was!

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