Name: Sweet and Spicy Tondli Sabzi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Indian
Ingredients: 4 cups tondli (ivygourd), cut lengthwise into halves or quarters; 3/4 cup onions, sliced into thin long strips; 3 tsp. oil; 1 tsp. cumin seeds; 1/2 tsp. caraway seeds (ajwain); 2 tsp. fennel seeds; 1 tsp. ginger paste; 1/2 tsp. ground turmeric; 1 tsp. Kashmiri red chili; 1 green chili, diced; Salt according to taste (approximately 1 1/2-2 tsp.); 3 tsp. sugar; 1/8 cup water +2-3 tbsp. as needed

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Tonli (Tindora) or Ivy Gourd is a crunchy, slightly sweet vegetable that is grown mostly in tropical climates. In the United States, I buy it from Indian stores.

Tubular Tindora cut into vertical strips

It’s a vegetable that absorbs spices very well and there are multiple variations of this dish with different masalas.

This version attempts to enhance the naturally subtle sweetness of the vegetable by using sugar and fennels and then balance the sweetness with some heat.

Sweet and Spicy Tondli Sabzi

Author: priya’s mashups
Prep Time: 15
Cook Time: 20
Total Time: 35
Yield: 6 1x

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Description

In this dish, the salt and spice is balanced by sugar and fennel seeds. The result is a dish that has subtle shades of heat and sweet.

Scale

Ingredients

4 cups tondli (ivygourd), cut lengthwise into halves or quarters

3/4 cup onions, sliced into thin long strips

3 tsp. oil

1 tsp. cumin seeds

1/2 tsp. caraway seeds (ajwain)

2 tsp. fennel seeds

1 tsp. ginger paste

1/2 tsp. ground turmeric

1 tsp. Kashmiri red chili

1 green chili, diced

Salt according to taste (approximately 1 1/2-2 tsp.)

3 tsp. sugar

1/8 cup water +2-3 tbsp. as needed

Instructions

Heat 2 tsp. oil on med. for 2 mins. Add 1 tsp. cumin seeds and 1/2 tsp. caraway seeds. Cook for 1 min.
Add 1 tsp. ginger paste and cook for another 1 min.
Toss in the onions and stir for 2-3 mins.
Add tondli and stir well to mix with the oil and spices. Cook for 3-4 mins. till it starts softening.
Season with 1 1/2 tsp. each of salt and sugar, 1/2 tsp. turmeric and 1 tsp. Kashmiri red chili.
Once again, stir well to mix all the spices and make sure they are evenly distributed.
Add 1/8 cup water, turn the heat upto high and cook for 5 mins.
Add 1 more tsp. oil and continue cooking on high for another 5 mins. If the veggie sticks to the bottom of the pan, add 2-3 tbsp. of water.
Turn the heat down to med. Add green chili, 2 tsp. fennel seeds and 1 1/2 tsp. sugar. Cook for 1-2 mins.
Taste and if necessary, add 1/4-1/2 tsp. salt.
Sweet and Spicy Tondli Sabzi is ready!