Tendli (Kunduru)- Maharastrian Style

Kunduru is know by different names in different part of India. It is called Tendeli or Kunduru or Kovakayya etc. It is considered a good source of beta carotene . I have posted a recipe for using this vegetable in Kerala Style :  kovvaka-mezhukvaratti .Maharastian usually will cook kunduru with besan(chickpea flour).

Kudurru  - 2 cups , sliced into four piece lengthwise.
Ginger Garlic Paste - 1/2 tsp
Onion - 2 tbsp , chopped fine
Cumin seeds - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Besan - 2 tbsp
Oil - 1 tbsp
Salt to taste.

  1. Heat oil and add cumin and cook for 30 seconds. 
  2. Add onion and ginger garlic paste and mix well.
  3. When onion turn translucent add the chili and turmeric powder.
  4. Add the kundurru and mix well and cook covered for few minutes.
  5. Add the besan and mix well and cover and cook on low.
  6. When the kunduru turns tender add salt and mix .
  7. Serve with roti or rice and dal.


  1. kundru is my favourite subzi..loved this version with besan.nice and crisp!

  2. Delicious and healthy preparation. Wonderfully prepared.

  3. Never tried adding besan. will try soon

  4. Nice poriyal...love the addition of besan...

  5. Adding besan sounds yummy,delicious stir fry

  6. Never tried adding besan with ivy gourd,looks awesome.

  7. Hi,
    This is my favorite vegetable and the Maharashtra style of cooking is quite interesting. Nice preparation and presentation. Thanks for sharing!
    Sridevi Ravi

  8. Awesome recipe. I tried it and it turned out very tasty... Thanks