Tendli Bhaji – Vegetarian Food For The Bawa Soul

Parsi food is notorious for being non-vegetarian, few know that we bawa’s can also whip up awesome vegetarian bhonu. All thanks to the wonderful Gujarati ancestors who let us crash in their kingdom eventually saving us from going extinct centuries ago.

By the way, they are also responsible for our sweet food syndrome and the language we currently use.

For most bawa’s it is difficult to eat a meal without some form of meat or egg, yet I have heard of no bawa who will happily agree to a meal without potatoes. ‘Papeta ma anything’ is the easiest answer to when a bawa is questioned about what he wants to eat.

To all my vegetarian readers, I thank you for being patient and for those bawa friends who love their vegetarIANS – bear with me. This recipe is called Tendli ma Papeta.

Buying and Storage:

Tendli, tindora or ivy gourd should be bright green on the outside with white small seeds on the inside. In order to store it correctly it should be placed in a plastic bag and kept refrigerated.
fresh
Ingredients

– 1 lb Tendli/Ivy Gourd
– 2 Large Potatoes
– 1 tsp. Jeera/Cumin Seeds
– 1 tsp Dhania/Coriander Seeds
– ½ tsp Haldi / Turmeric Powder
– 1tsp Rye / Mustard Seeds
– 1 tsp Kashmiri Chili Powder
– Salt to taste

Method

– Wash the tendli and cut it into medium to thin circular rounds and keep aside.

Kaccha Tendli

– Peel and chop potatoes into small squares, drop them into a bowl of salted water for 10 minutes.
– Drain the potatoes and fry them in a covered pan with very little oil and a dash of haldi.
– In another pan heat some oil then add jeera, dhania and rye.
– Next, add the haldi and kashmiri chili powder, allow this to simmer to 2 – 3 minutes.
– Add the chopped tendli and cook for 20 minutes in a covered pan, mixing the tendli at intervals.
– After 20 minutes, add the potatoes and cook for a further 10 min or until the tendli is cooked.

Tendli

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5 thoughts on “Tendli Bhaji – Vegetarian Food For The Bawa Soul

  1. Wild Juggler March 31, 2013 at 11:14 PM Reply

    Thanks for sharing! This looks so delicious, will have to try it when I get the chance!

    • laishacooper March 31, 2013 at 11:32 PM Reply

      Thank you… do let me know how it turns out..

  2. arnaz dhanbhoora April 1, 2013 at 5:07 AM Reply

    sounds delicious!

    • laishacooper April 1, 2013 at 5:31 PM Reply

      Thank you Arnaz, it’s really a very simple and easy recipe and takes essentially a very short time to whip up. I hope you try it and enjoy it as much as we do at home.

  3. Wild Juggler April 1, 2013 at 8:46 PM Reply

    Yes, I will let you know how it turns out. Your people have an interesting history, quite amazing really, fleeing Muslim Iran, and finding refuge in Gujarat many centuries ago. And then, in spite of being a very small group of people, becoming a very influential India, in film, business, technology, and culture. But it looks like the Parsees are at risk of extinction again, due to a very low birth rate and intermarriage. I hope they don’t go extinct. Thanks for saving the recipes!

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