### TranslatedIngredients: 250 grams Tindora (Dondakaya/ Kovakkai),1 Onion,Sunflower Oil - as required,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),2 tablespoon Fresh coconut - grated,Curry leaves - a few,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Goan Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Goan Tendli Bhaji Recipe, wash the ivy gourd and cut off the ends. Slit them lengthwise in quarters.Heat oil in a heavy bottomed pan. Once the oil is hot, add mustard seeds and let them splutter. Add cumin seeds and curry leaves.Add onions and saute till golden. Add Ivy gourd, salt, red chilli powder, coriander powder and turmeric powder. Toss the veggies to mix with the tempering. Keep sauteing for a couple of minutes on medium heat.Add salt and about 1/2 cup of water and mix everything well. Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender.Make sure not to overcook the Tindora though. The Tindora should be soft but slightly crunchy.Add grated coconut and allow all the water to dry up with stirring. Check for salt and adjust spices if needed, allow to sit for a minute and switch off. Goan style tendli bhaji is ready.Serve Goan Tendli Bhaji along with Goan Chana Ros, Steamed Rice and Phulka for an everyday meal.