Tendli Bhaji Recipe

Lightly spiced dry vegetable side dish recipe made with ivy gourd and potato. It is healthy, homey and delicious. This vegetable fry recipe is very quick and requires basic spices which we use in our everyday Indian cooking.

Nutritional info

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  • 0.4 gm
  • 3.6 gm
    Total Fat
  • 2.5 gm
    Total Fiber
  • 2.1 gm
  • 48.3 kcal
1/2 Chopped Cup(67.0 gm) Tendli
1/4 Tsp(0.41 gm) Dhania Powder
0.13 Tsp(0.26 gm) Dry Mango Powder
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.59 gm) Jeera
0.13 Tsp(0.3 gm) Haldi
0.13 Tsp(0.56 gm) Salt
1.0 Tsp(3.0 ml) Oil
50.0 Ml(50.0 ml) Water
  • Heat a kadhai, add 1 tsp Oil, 1/4 tsp jeera, allow it to crackle.

  • Then add 1/4 tsp dhania powder, 1/4 tsp red chilly powder, 1/4 tsp haldi, and 1/4 tsp salt saute it.

  • Now add 1/4 cup chopped tendli, and saute properly on a low flame.

  • Add water and let it cook.

  • Cover and cook for a while

  • Then add 1/4 tsp amchur and mix well.

  • Turn off the flame and serve with chapati or rice.

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