Monday, 29 August 2016

Tondali Rassa Bhaji ~ Ivy Gourds Curry

Tondali Rassa Bhaji has mild spicy and nutty taste, goes well with roti.

  • Ivy gourds (tondli/ tindora)- 250 gm
  • Mustard seeds- 1 tsp
  • Asafoetida (hing)- ¼ tsp
  • Turmeric powder- ½ tsp
  • Home made masala- 3 tsp or (1 ½ tsp Red chilli powder + 2 tsp Goda masala)
  • Peanuts, roasted & peeled-  2 tbsp
  • Cumin seeds- 1 tsp
  • Oil- 3 to 4 tbsp
  • Salt- as per taste
  • Fresh coriander, finely chopped- 2tbsp


  • Wash and wipe tondali. Cut the ends of ivy guards. Cut in the middle, make 4 to 6 parts lengthwise. 
  • Grind peanut and cumin seeds with some water into fine paste.
  • Heat the oil in a large non-stick pan or wok and add the mustard seeds. When the mustard seeds crackle, add asafoetida and tondali.
  • Add turmeric powder and masala or chili powder. Sauté on a low heat for few seconds. 
  • Cover and cook on a low heat for 5 minutes, while stirring occasionally. 
  • Add salt, ground paste and some water to adjust consistency as per personal choice. Mix well and cover and cook on a low heat for 4-5 minutes or till tondli cooked, while stirring occasionally. 
  • Add  goda masala, (jaggery, tamarind pulp if using) and some water if needed.
  • Mix well and continue to simmer this curry for another 2 minutes. 
  • Garnish with chopped coriander.  Serve hot with chapati/roti.

  • You can add to this curry 1 tsp tamarind pulp and ½ tsp jaggery. I also made as this, both are equally good in taste. 
  • You can use fresh coconut paste instead of peanuts paste.
  • Personally, I think that onion, ginger, garlic not goes well with any type of tondali curry.

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