How to make Tendli Sambariya -

Ivy gourd stir-fried with crushed walnuts, coconut and other masalas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tendli (टिंडली), Walnuts (अखरोट)

Cuisine : Gujarati

Course : Main Course Vegetarian

For more recipes related to Tendli Sambariya checkout Sorshe Diye Kundri, Tindli Chatpati. You can also find more Main Course Vegetarian recipes like Nilgiri Kiwi Cashewnut Korma Schezwan Style Eggplant Methi Ke Gatte Baked Pesto Vegetables-Cook Smart

Tendli Sambariya

Tendli Sambariya Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tendli Sambariya Recipe

  • Tendli peeled and halved vertically 250 grams

  • Walnuts crushed ½ cup

  • Sesame oil (til oil) 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Sesame seeds (til) 1 tablespoon

  • Fresh coriander leaves chopped 1½ cups

  • Fresh coconut grated ½ cup

  • Salt to taste

  • Sugar 1 teaspoon

  • Fresh mint leaves chopped 2 tablespoons

  • Coriander powder 1 tablespoon

  • Turmeric powder ¼ teaspoon

  • Red chilli powder ½ teaspoon


Step 1

Heat oil in a non-stick pan. Add cumin seeds and sesame seeds and let the seeds splutter.

Step 2

Add ivy gourd, mix, cover and cook for 6-8 minutes, tossing in between.

Step 3

Combine crushed walnuts, chopped coriander, coconut, ½ teaspoon salt, sugar and mint in a bowl. Mix well.

Step 4

Add coriander powder, turmeric powder, red chilli powder, salt to pan and toss to mix. Cook for 3-4 minutes.

Step 5

Add walnut mixture and mix well. Switch off heat.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.