Aloo Tendli Recipe is the famous Gujarati Recipe made with Potatoes and Tendli / Karvali. Tendli is also called Tindora in Hindi. Tendli is the Marathi and Konkani term. In English it is known as Ivy Gourd or Gherkins.
Since I have been cooking variety of Cuisines, so now know a couple of Gujarati Recipes too. Tendli can be made without potatoes too. It is a Quick School Tiffin Recipe or you can pack it for Lunch Box as well.
You might be surprised to know that the ivy gourd vegetable – ‘tindora’ or ‘tendli’ has medicinal value to cure diabetes. The juice of the roots and leaves is used in the treatment of diabetes.
If you are adding some mild spices and then garnishing this Aloo Tendli with fresh coriander leaves, then kids too can not run away from it. This Aloo Tendli Recipe goes well with Chapati, Rice and Dal.
If you are looking for more Gujarati Recipes then do check Aloo Bhujia, Methi Mathri, Methi Thepla, Khandvi, Gujarati Kadhi and Gujarati Dal.
Let me show you how to make this quick, easy, tasty and healthy Aloo Tendli Recipe at home. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.
Aloo Tendli Recipe – Step by Step
Rinse the tendli in fresh water and wipe with clean kitchen napkin.
Cut each tendli lengthwise in 2 to 4 pieces, also chop the potato.
Chop one tomato in medium pieces and slit 1-2 green chilies and keep aside.
In heating oil, stir fry aloo and tendli on medium high flame for few minutes.
Stir continue till the veggies are little browned.
Add chopped tomato, green chili and salt to taste. Mix very well.
Now add Red Chili Powder, Turmeric Powder, Coriander Powder, Cumin Seed Powder, Garam Masala Powder and Amchur Powder. Mix all spices very well and cook for a couple of minutes.
Aloo Tendli is ready to serve with Chapati, Rice and Dal. You can even accompany yogurt with it.
How to make Gujarati Tendli Aloo Recipe:
Aloo Tendli Recipe is made with Aloo, Tendli and Spices. It's a homemade Gujarati Tendli Sabzi tastes best with Indian Chapati, Poori or Naan.
Ingredients
- 250 gms Tendli/Tindora/Ivy Gourd/Gherkins
- 1 big potato (aloo)
- 1 medium tomato
- 1 green chili, slitted
- 3/4 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds powder
- 1/2 tsp garam masala powder
- 1/2 tsp amchur powder (optional)
- 2 tbsp cooking oil
- Fresh coriander leaves, finely chopped
- Salt to taste
Instructions
- Rinse the tendli, wipe with clean kitchen napkin and cut into longwise in 2 or 4 pieces. Peel the potato, rinse and chop it. Also Chop one tomato and slit one green chili. Keep aside.
- Heat about 2 tbsp of oil and put all and tendli in it. Stir fry one medium high flame for 3-4 minutes and then reduce the flame to low.
- Add chopped tomato along with slitted green chili. Mix salt to taste and drizzle few drops of water. Cover the pan and cook aloo tendli on low flame for 4-5 minutes, till the vegetables become tender.
- Then mix in 3/4 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin seeds powder, 1/2 tsp garam masala powder and 1/2 tsp amchur powder.
- Mix all spices very well and finally add some freshly chopped coriander leaves.
- Cook for a couple of minutes and serve with Chapati, Dal and Rice.
Notes
You can add some cumin and mustard seeds for enhancing more flavor. Amchur or raw mango powder gives the tindora, a boost of flavor. You can use boiled aloo in this. Raw potato takes more time to cook than tendli and hence for saving your time, you can use boiled potato.
