Tendli (Ivy Gourd) Sabji

TendliThis is what Tendli or Ivy Gourd looks like – most Indian children are violently “allergic” to it and I think it is only when you grow up that you begin to appreciate the taste of this vegetable. At least, that’s what has happened to me and I am happily generalising for everyone else! We get Tendli from our Indian grocer and cut them up like so

Tendli cutThe cut pieces are then fried with onions, potatoes and spices to make a “sabji” or a vegetable that you eat on the side with dal, rice and chappati. Here is a photo of the finished product. Nice, no?

Tendli sabjiAnd here is the recipe:

Tendli (Ivy Gourd) recipe

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
"Ivy Gourd" (available at most Indian grocers) with onions, potatoes and spices.Yum


  • 250 gms Tendli
  • 1 Onion (chopped)
  • 3 small potatoes (cut into small pieces)
  • 1/2 tsp. turmeric
  • 1/2 tsp. chilli powder
  • Salt to taste
  • Coriander to garnish
  • 2 tbs. sunflower oil


Be careful with the sprinkling of the water. Sprinkle very little at a time - too much of water can spoil the taste of the sabji.


Step 1
Heat up the oli in a frying pan and when it's hot add in the onions.
Step 2
Saute them lightly and add in the tendli, the potatoes, turmeric, chilli powder and salt.
Step 3
Fry for a little bit and when the vegetables are slightly soft, sprinkle in a tablespoon of water.
Step 4
Stir and cover. Continue to stir until the vegetables are cooked.
Step 5
Garnish with coriander and serve hot with chappatis, rice and dal.