Tondli chi Bhaji is a simple yet flavorful Indian vegan curry made with Ivy Gourd (Tondli), garlic, and everyday spices. This spicy, tangy, and wholesome Tendli Curry is quick to prepare and ready in just 30 minutes. This delicious green vegetable dish that's a staple in many Maharashtrian households pairs perfectly with roti, chapati, or steamed rice, making it an ideal weekday meal.
Jump to:
What is Tondli (Ivy Gourd)
Tondli, also known as Tendli, Tindora, Dondakaya, or Kovakkai, is a small green vegetable widely used in Indian cooking. It’s crisp and mildly tangy and absorbs flavors beautifully, making it ideal for quick stir-fries and curries.
You can also make Tendli Bhat, and Shahi Tendli with ivy gourd.
In Maharashtrian homes, Tondli chi Bhaji is comfort food—served with roti or varan-bhaat (dal-rice) for a simple, satisfying meal. This humble green veggie is tasty and packed with nutrients, making it a great addition to your weekly meal rotation.
Tondli Chi Bhaji - A Maharashtrian Classic
This Tondli chi Bhaji is a beloved Maharashtrian-style stir-fry made with ivy gourd. It stands out for its simplicity, bold flavors, and ease of preparation. Thinly sliced Tondli is first sautéed with dry spices to enhance its natural crunch. It's then combined with a flavorful onion-tomato masala infused with garlic, green chilies, and everyday Indian spices—all using basic pantry staples and no complicated prep work.
This wholesome and home-style Tendli curry comes together in under 45 minutes, making it ideal for busy weeknights, quick lunches, or meal prep. It’s naturally vegan, gluten-free, and fits well into a low-carb Indian diet, making it both nourishing and satisfying.
I learned this traditional Tondli bhaji from our house help during my time in Bombay (Mumbai). She would prepare it once a week without fail, and I fondly remember packing it for lunch and sharing it with my office friends. It was—and still is—a simple comfort food I always look forward to.
More Ways to Cook with Ivy Gourd (Tondli)
If you enjoy cooking with ivy gourd, there are plenty of delicious ways to include it in your weekly meals beyond Tondli chi Bhaji. Here are a couple of regional favorites:
- Tendli Masale Bhat – A flavorful Maharashtrian-style spiced rice dish made with ivy gourd, coconut, and goda masala. It’s aromatic, wholesome, and perfect for lunchboxes.
- Shahi Tendli – A rich and creamy North Indian-style Tendli curry made with creamy tahini paste, tomatoes, and warming spices. It’s a festive take on the humble ivy gourd—great for special occasions or dinner parties.
These variations showcase how versatile this simple vegetable can be, whether you want something comforting and everyday or rich and indulgent.
Why make it
- 🍽️ Quick and easy – Ready in just 30–45 minutes
- 🌱 Vegan and gluten-free – Perfect for plant-based and gluten-sensitive diets
- 🍱 Great lunchbox recipe – Stays fresh and flavorful for hours
- 💪 Nutritious and wholesome – Ivy gourd is rich in fiber and antioxidants
- 📅 Ideal for weekly meal prep – Great for rotating into your weekday menu
- 🌶️ Spicy, tangy and delicious – Big flavors with minimal effort
Ingredients needed 🧾
🥒 Tondli / Ivy Gourd / Tendli
You can easily find ivy gourd (also known as Tindora, Tondli, Kovakkai, or Dondakaya) at any Indian grocery store—either fresh or frozen.
How to choose fresh Tondli:
- Look for ones that are thin, firm, long, and dark green.
- Avoid any that are light green, red, or blemished—those are either overripe or underripe.
- Fresh Tondli keeps well in the fridge for several days, but ripens quickly, so pick them right the first time.
- Frozen tindora is also a great option and works just as well in this recipe.
🍅 Other Vegetables
- Tomatoes and onions are used to build the base of the masala. They add tanginess, mild sweetness, and crunch to the stir-fry.
🌶️ Green Chilies
- You can use Indian green chilies, serrano peppers, or jalapeños, depending on what’s available.
- Adjust the heat level according to your spice tolerance.
🧄 Garlic
- Garlic is a key flavoring agent in this dish. Use both fresh garlic cloves and garlic powder for depth and aroma.
🌿 Spices & Seasoning
Finish with fresh cilantro and a sprinkle of garam masala for that signature Indian taste.
Ginger paste, turmeric powder, red chilly powder, ground coriander, and cumin powder give the dish its distinctive, earthy flavor.
How to make it 🔪
To Shallow-Fry The Tondli
- Wash and clean the ivy gourd thoroughly. Trim both ends and slice them into thin round discs for even cooking.
- Add oil to a pan and once hot, add the sliced Tondli.
- Add salt and garlic powder.
- Cook uncovered over medium heat for 8–10 minutes, stirring occasionally to avoid sticking and to ensure even browning. Once the Tondli turns soft and slightly golden, transfer to a plate and set aside. Fry in batches if needed to avoid overcrowding.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
To Prepare Tondli Chi Bhaji
- In the same skillet used for frying Tondli, heat a little more oil over medium heat. Add ginger paste, minced garlic, and green chilies. Sauté for 1–2 minutes until fragrant.
- Add onions: Stir in finely chopped onions and cook until they turn soft and translucent.
- Stir in chopped tomatoes along with a pinch of salt. Sauté until they turn soft and pulpy. Add 1–2 tablespoons of water if needed to help them break down.
- Add turmeric powder, coriander powder, cumin powder, and red chilly powder to the softened tomatoes. Pour in ¼ cup of water, mix well, and cook for another minute to let the spices blend into the masala.
- Return the shallow-fried Tondli to the pan. Mix well to coat it with the masala and cook for 4–5 minutes on medium heat. Taste the bhaji and add more salt if needed.
- Sprinkle garam masala and garnish with freshly chopped cilantro. Mix everything well until combined. Take it off the flame.
Serving suggestions 🍽
Serve this warm Kovakkai Poriyal (Tondli Chi Bhaji) alongside comforting Dal, steamed or Jeera Rice, and Koshimbir for a wholesome, traditional Indian meal. It also pairs beautifully with fresh, soft Indian flatbreads like chapati, roti, naan, paratha, or bhakhri and pickle. For a South Indian experience, enjoy it with Sambhar or Rasam and rice.
If you’re packing this tasty Tendli curry for lunch, allow it to cool slightly before placing it in your lunchbox. Pair it with some flatbread or rice for a convenient, flavorful, and nutritious meal on the go. You can enjoy this delicious Indian stir-fry—Tondli Chi Bhaji—for lunch or dinner. It makes a light, flavorful, and nutritious addition to any meal, perfect for everyday cooking or special occasions.
Top recipe tips 💭
For added crunch and texture, you can toss in cashews or peanuts along with the onions while sautéing. To boost the protein content of this Tondli Chi Bhaji or Tendli curry, consider adding TVP (textured vegetable protein), grated tofu, paneer, or cooked chickpeas and other beans. Some variations also include corn or potatoes for extra heartiness. If adding potatoes, cook them after the onions until tender before continuing with the rest of the recipe.
Recipe FAQs 📖
Tondli, also known as Tendli, Ivy Gourd, Kovakkai, or Dondakaya, is a popular green vegetable widely used in Indian cuisine. You can find fresh Tondli at Indian grocery stores or Asian markets, and frozen versions are also available for convenience.
When selecting Tondli, look for ones that are thin, firm, long, and deep green. Avoid any that appear light green, red, or have blemishes, as these may be underripe or overripe. Fresh Tondli stores well in the refrigerator for several days but ripens quickly, so choose carefully for the best quality.
Though the quantity may seem large initially, Tondli shrinks significantly during cooking.
Using a mandolin slicer to cut the ivy gourd thinly saves time and ensures even cooking for a perfect Maharashtrian Tondli Bhaji.
If you can’t find tender Tendli (Ivy Gourd), zucchini is an excellent substitute due to its similar texture and mild flavor. Another option is Parwal (pointed gourd), which works well in recipes like Tendli curry, though it has a slightly different taste. Both alternatives blend nicely with the spices and keep the dish wholesome and delicious.
Leftover Tondli Chi Bhaji keeps well in the refrigerator for up to 5–6 days when stored in an airtight container. To freeze, allow the curry to cool completely, then transfer it to a freezer-safe zip-top container. It can be frozen for up to 3 months without losing its flavor or texture. When ready to eat, thaw overnight in the fridge and reheat gently on the stove or microwave.
Yes, you can omit onions and garlic if needed. Some people also garnish it with shredded coconut. It adds a lovely texture and subtle sweetness to the curry.
More Stir-Fry recipes
⭐️ Subscribe to the Cookilicious Newsletter and receive new recipes straight to your inbox! You'll receive my FREE Vegan Beginner's guide as a gift. Ready to elevate your cooking game? Purchase my Cookbook - The Essential Vegan Indian Cookbook today!
Recipe 📖
Maharashtrian Tondli chi Bhaji | Ivy Gourd Garlic Stir-Fry
Equipment
Ingredients
To shallow-fry the Tondli
- 2 lbs tondli
- 6 tablespoon oil
- 3 teaspoon garlic powder
- Salt
To prepare the Tondli chi Bhaji
- ½ tablespoon oil
- 7-8 cloves garlic
- 1 tablespoon ginger paste
- 3 green chillies
- 1 onion finely chopped
- 2-3 tomatoes chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilly powder
- salt
- ¼ cup cilantro
- 1 teaspoon garam masala
Instructions
To shallow-fry the Tondli
- Wash and clean the ivy gourd thoroughly. Trim both ends and slice them into thin round discs for even cooking.
- Add oil to a pan and once hot, add the sliced Tondli.
- Add salt and garlic powder.
- Cook uncovered over medium heat for 8–10 minutes, stirring occasionally to avoid sticking and to ensure even browning. Once the Tondli turns soft and slightly golden, transfer to a plate and set aside. Fry in batches if needed to avoid overcrowding.
To prepare the Tondli chi Bhaji
- In the same skillet used for frying Tondli, heat a little more oil over medium heat. Add ginger paste, minced garlic, and green chilies. Sauté for 1–2 minutes until fragrant.
- Add onions: Stir in finely chopped onions and cook until they turn soft and translucent.
- Stir in chopped tomatoes along with a pinch of salt. Sauté until they turn soft and pulpy. Add 1–2 tablespoons of water if needed to help them break down.
- Add turmeric powder, coriander powder, cumin powder, and red chilly powder to the softened tomatoes. Pour in ¼ cup of water, mix well, and cook for another minute to let the spices blend into the masala.
- Return the shallow-fried Tondli to the pan. Mix well to coat it with the masala and cook for 4–5 minutes on medium heat. Taste the bhaji and add more salt if needed.
- Sprinkle garam masala and garnish with freshly chopped cilantro. Mix everything well until combined. Take it off the flame.
- Serve this warm Kovakkai Poriyal (Tondli Chi Bhaji) alongside comforting Dal, with roti or rice.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Ashley says
I learned so much from this post! I am very new to this kind of cooking and spices so it was some great info to learn. Thank you!
Priya says
Glad it was useful. Thank you.
Beth says
Yum! That looks totally delicious! I can't wait to try it. Thanks for the step by step photos to help me get the recipe just right!
Priya says
Thank you so much,
Chris Collins says
You can tell this is absolutely bursting with flavour! Can't wait to try the recipe 🙂
Priya says
It totally is! Thank you.
Tammy says
What a unique and zesty dish! I love all the spices and flavors, though I've never had gourd before. This looks so delicious!
Priya says
yes, it really is delicious. Do give it a try when you get the chance.
Anjali says
This was such an easy stir fry to make but turned out to be so flavorful and delicious!! It was the perfect side dish for our dinner last night!
Priya says
I am so happy to hear that. Thank you.
Jenn says
The flavors in this dish are simply amazing! It smelled so good cooking, I could hardly wait to dig in. Another exceptional recipe - thank you!
Priya says
Glad you liked it. Thank you
Wanda says
I've never heard of an ivy gourd before and now I'm so intrigued to find it so I can try this recipe. Thanks for sharing!
Priya says
Yes please do try. Its really delicious. Thank you.
Carrie Robinson says
I have never heard of ivy gourds before, but now I am totally intrigued. This looks delicious! 🙂
Priya says
You must check it out. It's really tastes so good. Thank you
Noelle Simpson says
So many great flavors in this dish! We made it for dinner yesterday and my whole family loved it. Thanks for the great idea
Priya says
I am so happy to hear that! thank you.
Tara says
What a beautiful and flavorful curry! I love the addition of all those spices and this would definitely be a perfect side for a lunchbox.
Priya says
Yes, indeed. Thank you