What is Ivy Gourd?
Ivy gourd (a.k.a tendli / tondekai / kovakkai etc) is a rich source of dietary fibre. Belongs to the Cucurbita (Cucumber) family, it is native to northern and eastern Africa, Arabia to tropical south and southeast AsiaGreat for diabetics, it’s a very versatile veggie. We normally make Maharashtrian Masale Bhath, stir fry / palya , Mangalorean style Kadle Manoli Sukka (Semi dry dish of tendli with chickpeas), Gujarati style Corn-Tindora Shaak, etc with this vegetable. My favourite however is the Tindora-Capsicum rice
Today is a delicious GF, vegan bake that can be had as a snack by itself or served with dal Chawal or rice / sambhar – rasam like we did.
Ivy Gourd Crisps / Ivy Gourd Chips
Quick to make, it doesn’t need any baby sitting while in the oven, except to toss it once every 6-7 mins. You can use either the microwave or the oven to bake this. I used the former and it was easy peasy to have a side dish while the main dal-Chawal was cooking on the stove top. Vegetables tossed in minimal spices like this Mediterranean Style Oven Roasted Crisps are high on fat and low on fibre and a favourite in the family.
You can have this sightly crusty / crunchy or even slightly soft on the inside and crispy on the outside . Both taste equally good as a side dish.
Check out the detailed tips at the end of this post to help you if you are a novice at baking or new kitchen enthusiast.
Did you know?
Ivy gourd is a popular vegetable in African and Asian countries. This vegetable resembles watermelon and grows quickly as a climber. It is used in several recipes. Ivy gourd leaves when eaten raw offer optimal benefits. The ivy gourd plant is known to improve the metabolism, reduce the blood sugar level, and prevent conditions like diabetes. Ivy gourd also very good for the heart and the nervous system. Studies have even shown that it helps deal with kidney stones. Ivy gourd does not cause side effects, if it is cleaned, boiled or cooked. (Source)
Prep time – 10 Mins ; Bake time – 16 Mins in all (could vary from oven to oven or microwave depending on your settings and moisture content)
Tips to make the best Tendli Chips:
- Choose tender ivygourd for this , discard any reddish slices while you slice them.
- Wipe before and after slicing the veggies- you would need to take away maximum moisture before adding the marinade and baking it
- Marinate for a minimum of 30 minutes for best results
- You can cut them into roundels or lengthwise. We always prefer lengthwise Tendli, and it looked more like french fries so that’s how it turned out to be 🙂
- If you are marinating ahead of time, don’t add salt. Add the salt just before baking.
- You can increase or decrease the oil and spice depending on your family’s preferences. Too much or too little oil can alter the taste considerably.
- Baking time depends from oven to oven. Please check intermittently to achieve the desired crispiness
PIN FOR LATER
Ingredients to make Baked IvyGourd / Baked Tendli:
- Tender Tendli / Ivygourd – 250 grams – washed , sliced into quarters lengthwise and wiped dry (spread on a kitchen towel and wipe gently)
- Chaat masala and pepper to taste – for topping
- Oil – 2 tsp + 1 tsp for basting
Marination:
- Besan / chickpea flour – 3 heaped tbsp
- Rice flour – 1 tbsp (I used brown rice flour)
- Salt – to taste
- Red chilli powder- 1/2 tsp
- Turmeric – 1/4 tsp
- Jeera powder – 1/3 tsp
- Coriander powder – 1 tsp
- Sugar – 1/2 tsp (opt.)
- Amchur / dry mango powder – 1/2 tsp
- Black pepper powder- 1/2 tsp
- Oil – 2 tsp
Method :
- In a large bowl, add the marinade ingredients and whisk well. Add the sliced veggies and slowly cost the veggies with the marinade, sprinkling few drops of water if needed. Cover and set aside for 15/30 minutes minimum.
- Meanwhile preheat oven to 160 C. Grease the baking dish with 1-2 tsp oil. Place the marinated veggies on the baking dish.
- Bake for 7-12 mins flipping them once midway and basting it with oil. Bake again till crisp.
- (I microwaved on high for 8+6 +2 —a total of 16 mins till crisp flipping them over repeatedly)
- Sprinkle chaat masala & Serve immediately as a snack or with dal/Chawal. We had this for dinner along with rice/ sambhar
If you are a fan of Ivygourd like us, do check out the following dishes on the blog!
Baked Tendli ~Baked Ivy Gourd Chips~Kurkure Tindora
Equipment
- Bowl
- Baking Tray
- Ladle
- Knife
Ingredients
- 3 tbsp Besan / gramflour use 3 heaped tablespoons
- 1 tbsp Rice flour
- 1 tsp salt
- 250 grams IvyGourd a.k.a tendli/tindora, sliced into quarters lengthwise
- 3 tsp Oil
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric
- 1/2 tbsp Roasted Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp sugar optional
- 1/2 tsp Dry Mango Powder a.k.a Amchur
- 1/2 tsp Black Pepper powder
- 1/2 tsp Chaat Masala
Instructions
- In a large bowl, add the marinade ingredients (Besan, Rice Flour and salt) and whisk well. Add the sliced veggies and slowly coat the veggies with the marinade, sprinkling few drops of water if needed.
- Cover and set aside for 15/30 minutes minimum.
- Meanwhile preheat oven to 160 C. Grease the baking dish with 1-2 tsp oil. Place the marinated veggies on the baking dish.
- Bake for 12-15 mins flipping them once midway and basting it with oil. Bake again till crisp.
- (I microwaved on high for 8+6 +2 —a total of 16 mins till crisp flipping them over repeatedly)
- Sprinkle chaat masala & Serve immediately as a snack or with dal/Chawal. We had this for dinner along with rice/ sambhar
Notes
- Choose tender ivygourd for this , discard any reddish slices while you slice them.
- Wipe before and after slicing the veggies- you would need to take away maximum moisture before adding the marinade and baking it
- Marinate for a minimum of 30 minutes for best results
- You can cut them into roundels or lengthwise. We always prefer lengthwise Tendli, and it looked more like french fries so that’s how it turned out to be 🙂
- If you are marinating ahead of time, don’t add salt. Add the salt just before baking.
- You can increase or decrease the oil and spice depending on your family’s preferences. Too much or too little oil can alter the taste considerably.
- Baking time depends from oven to oven. Please check intermittently to achieve the desired crispiness.
This is our favourite vegetable. I will try this version instead of usual sabzi.
I love baking these kind of stuff and this is gonna occupy place in my kitchen. Loved these baked ivy gourd.
Wow, the chips look super crispy and delicious! Love this innovative way to cook with ivy gourd. 🙂
Baked chips instead of subzi sounds a great idea especially for kids who can enjoy the crunchy chips as snacks.These look super delicious!!
I am loving this baked version of tondli chips and love the marination. They look quite crispy and I am sure my kids would love this
Baked chips sounds an interesting way of cooking ivy gourd. Loved the chickpea and rice flour marinade with spices. Ian definitely going to give this recipe a try. Thanks for the share.
My boys are a big fan of kovakkai. This will be one more dish that they will be in love with. I love the baked version to give some crunch as a side to our meal.
Wow!!! Love it!! I can just imagine the crunch on these! Fab idea to bake them!
I've never had ivy gourd chips. Such an interesting recipe and that too baked. Such a wonderful healthy snack to nibble on.
Wow! These baked tondli are yummy. I love the beauty of baking them. Bookmarking.
As a South Indian, having crispy treats with food is essential. This baked version of ivy gourd chips are not only a good side dish but a great way to make kids eat the veggie. Love how it uses gluten free flours too for the coating.
Wow so tempting kalyani. Ivy gourd chips look so crisp and yum. The baked version is totally a healthy twist here to the chips
This crispy ivy gourd chips so perfect for guilt free indulgence anytime…loved the fact that it is baked..Awesome share????
This is such a superb and innovative recipe. Chips with ivy gourd; never in a million years would I have thought about this. I can only imagine how this crispy, crunchy side-dish would add "oomph" to dal-chawal.
Loved the idea of baking ivy gourd slices. Looks so crispy and delicious. I would love to have it with dal chawal.
This baked version sounds so exciting. So prep and bake makes it so much more easy when not having to stand and fry these babies. Lovely recipe
I love ivy gourd . These baked ivy gourd chips look incredible. Interesting recipe Kalyani. Can’t wait to try this recipe. Baked to perfection.
Thanks Preethi! Do try it am sure you would like it
An interesting way to enjoy ivy gourd or tendli by baking it with a coating of besan, rice flour and spices. Looks so tempting and it is a good way to get kids to enjoy tendli. Baked Ivy Gourd Chips is a must try recipe.
true Mayuri. I got my little one on Tendli with this bake 🙂 Thanks..
I’ve never tasted ivy gourd chip yet. That’s really such an interesting idea and recipe too. Loved this guilt free snack
Thank you Jolly
Absolutely love these baked crisps with ivy gourd. I somehow never thought of it. Delicious and healthy guilt free chips!
You would enjoy this Archana. Do try
Ivy gourd chips look so crisp and yum kalyani. The baked version is totally a healthy twist here to the chips. I am simply loving it !
Thanks Sasmita.
Ivy gourd chips sounds so interesting and good that it is baked. I would like to try this sometime, I have not had them anytime.
Thanks jayashree. do try it
Baked ivy gourd chips looks tempting Kalyani! Love the Microwave instruction too! I might as well try it in MW!
Thanks Priya.yes the microwave version is good too !