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Tondlichi Bhaji with Goda Masala

June 5, 2007 |

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Ivy gourd (Coccinia Grandis), known as Tondli or Tendli in Marathi, is a popular vegetable in western India. We prepared it with traditional Maharashtrian Goda Masala. ‘Goda’ means sweet, but this spice mix has a deep, smoky flavour. The ‘goda’ probably alludes to the aroma.

In a pinch, use 1/2 tsp regular garam masala powder with 1/2 tsp toasted powdered coconut flakes and 1/4 tsp toasted powdered sesame seeds.  

This is also a great way to prepare whole moong or black-eyed peas. Replace the ivy gourd with 2 cups of cooked beans or a combo of cooked beans and potato cubes.

TONDLICHI BHAJI with GODA MASALA

Ingredients

2 cups ivy gourd chopped thin lengthwise

1/2 tsp. cumin seeds

1/2 tsp mustard seeds

a pinch of asafoetida

6 curry leaves

1/4 tsp turmeric powder

1/3 tsp cayenne powder

3/4 tsp goda masala (recipe below)

3 tbsps coconut milk

** we used 1 tbsp coconut milk powder mixed with water

salt

1 tsp vegetable oil

Cilantro to garnish

Method 

1. In a wide pan, heat the oil. To the hot oil, add the mustard, cumin and asafoetida. When the mustard seeds pop, add the torn curry leaves and stir for 10 seconds.

2. Add the ivy gourd with salt, stir.  Let it cook on medium heat for a couple of minutes.

3. Then add the turmeric, cayenne and goda masala. Stir and cover until the ivy gourd is cooked, but crisp.

4. Add the coconut milk, stir to coat, cook for another minute, take off the heat and garnish with chopped cilantro.

Serve with rice and amti, or rotis.

 
 

 GODA MASALA

Each Maharashtrian family has its own version. The traditional Puneri (from Pune) version, where its use is very popular, especially among the Brahmin community, has two unusual spices: Nagkeshar and Dagad phool.

 Goda Masala is also available readymade. This spice mix is supposed to last without going bad for a long long time.

 

Scanned picture from Cooking At Home with Pedatha, where these spices appear in the Vangi Bath (Eggplant Rice) recipe.

Top: Nagkeshar - Also known as Cassia buds or Cobra’s Saffron. The buds of the flower from the Mesua ferrea, Nag Champa or Ceylon Ironwood.

Below: Dagad Phool - (Permalia Perlata) a lichen also known as stoneflower, kalpasi, kallupachi and chabili.

What goda masala looks like: Bhaatukli

 

RECIPE 1 (using Dagad phool and Nagkeshar)

 from Cookadoodledoo

Coriander Seeds 200 gm

Kopra ( dried coconut) grated 100 gm

Sesame Seeds 100 gm

Cumin Seeds 25 gm

Shahjeera ( caraway seeds ) 5 gm

Nagkeshar 5 gm

Asafoetida 10 gm

Cassia Leaves (Tejpatta/Tamalpatra) 10 gm

Dagad phool 10 gm

Whole Turmeric ( halkund ) 2-3

Dried Red Chillies 50 gm

Cinnamon Sticks 5 gm

Cloves 5 gm

In a lightly oiled wok, roast each ingredient separately till it releases its aroma. Roasting allows the volatile oils in those masala ingredients to be released, which gives the masala its real flavour. After roasting allow it to cool down a little and then pound into a fine powder. You can also make the powder in a food processor but pounded masala has a very different flavour than the processor one.

 

Also see The Cook’s Cottage, Bhaatukli, Sanjeevkapoor.com

RECIPE 2 (with regular spices from your pantry)

From Ruchira, the Maharashtrian recipe bible. We are grateful to E from Evolving Tastes for pointing us to this recipe:

 

**One katori equals about half cup.

4 katoris coriander seeds
1 katori dried coconut
1/2 katori sesame seeds
1/4 katori cumin seeds
3 spoons caraway
2 spoons cloves
4-5 2″ long cinnamon sticks
1/2 spoon fenugreek seeds
2 spoons asafoetida
5-6 cassia leaves (Tejpatta/Tamalpatra)
1 spoon turmeric
1/2 katori chilli powder
1/4 katori oil
1/4 katori salt
1 spoon mustard seeds

Dry roast sesame seeds and grind to a powder
Shallow fry the following and grind to a powder separately
asafoetida
coconut
cumin, caraway, cassia leaves, mustard, fenugreek
cinnamon
Mix all of the above powdered ingredients with the turmeric, chilli powder and salt.

 

Also see Mumbai Masala, Another Subcontinent

 

Recipes with Goda Masala

Vangi Bhath

Baakar Bhaji

Masale Bhaat

Quinoa with Goda Masala

Moong Dal Aamti with Kokum and Goda Masala

Indian-style Jalapeno Poppers

This is our ‘T’ dish for Nupur’s A to Z of Indian Vegetables event at One Hot Stove.

Nupur is also hosting the Regional Cuisine of India event. This month’s theme is Maharashtrian Cuisine. The event is the brainchild of Lakshmi of Veggie Cuisine.

This dish is an entry for that as well.

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14 Comments so far

  1. et on June 5, 2007 4:22 pm

    Hi Bee, you did make the goda masala then? Glad to be of help.

    i had one with another recipe. but i will be making the ruchira recipe soon. - b.

  2. Manisha on June 5, 2007 5:20 pm

    Bee, tendli is not gherkin. Gherkins are Cucumis anguria from the Cucurbitaceae family, which tendli also belongs to. Gherkins are not smooth like tendli is. While tendli is often called the Indian gherkin, it really is not a gherkin but a distant relative. I had a whole document on this which I lost in a data crash and never had the enthu to rewrite. :-( I think Shammi has a post on her blog about this, too.

    I recently confirmed with several aunts on both sides of the family that goda masala is not the same as kala masala in our community. I had asked Bhaatukli the same question but she believes it is used interchangeably. Perhaps it is for the region she comes from. Mumbai Masala also has the recipe you linked to as goda (black) masala. Not so for us.

    Also, bay leaves are not the same as tejpatta or tamalpatra. Tejpatta are cassia leaves or malabathrum leaves which is a cinnamon tree (not true cinnamon but related, nevertheless) whereas bay leaves are from other types of trees. They are often used interchangeably and this is rather misleading as their flavors are very different. I have made the mistake of using bay leaves since we got to the US as I, too, at one time believed they were the same. I always wondered why my curries tasted so different! There is a discussion about this on AS somewhere, too. If it is an Indian masala, it is more likely to be tejpatta or tamalpatra and not bay leaves.

    thank you, dear gyani. :-) the post will be suitably amended. from what i vaguely recall, puneri, malvani etc. versions of goda masala have dry coconut (kopra), some other regions don’t. . - b.

  3. Tee on June 5, 2007 6:22 pm

    This bhaaji looks great! never really tried tondli chi bhaaji with kaala/goda masala. I have a different way of cooking it, but will give this recipe a try.
    As for the debate on kaala masala/goda masala, I am still inquiring whether it is different or same. I think the recipe will change as per region and family but maybe I am wrong… Manisha, you have done a great job with the info! This has made me more determined to get to the bottom of this :) thanks!

  4. Anjali on June 5, 2007 9:34 pm

    I hope this helps. At the temple we visit I have seen the masala making in Satara what separates the goda masala from the kala masala is the roasted dry coconut. The Goda masala ingredients are the same generally used for all amtis. It is dark brown in color.

    When the roasted dry coconut is added it gets its black color with some texture and is slightly lumpy due to oil from the coconut. This masala goes into the rasa bhaji or usals. The bit of coconut give the bhaji a certain thickness. It is therefore called Kala masala.

  5. viji on June 5, 2007 10:01 pm

    Nice to know about different cuisine. Great post. Viji

  6. pelicano on June 6, 2007 3:07 am

    Bee, Jai, Manisha…great job clearing up the tendli/gherkin confusion…sources are scarce, and I had even heard somewhere that they were of the same genus, which they very much are not.

    Geat post on goda and kala masala, and great to see other links to recipes that use them! :-)

  7. Asha on June 6, 2007 4:22 am

    Ghrkins are prickly pickling cucumbers comes in bottles here! Tendlis are Ivy gourd in US,considered as weed!!
    Thank God I got in here today,been trying to look at this post for 2 days!;D
    Thanks for all the links.I make a simple Goda masala I got it when I was in Belgaum,love it with Matki Misal.Kaala masala is the gourmet version of Goda masala, which has 32 ingredients!!
    Great entry:))

  8. Nupur on June 7, 2007 4:58 pm

    What a lovely, informative post! You have show-cased something that is very special in Maharashtrian cuisine! And the “bhaji” looks juicy and wonderful.

  9. Nandita on June 7, 2007 7:47 pm

    Saw this entry come up twice on foodblogdesam and with a 404 in the end….I decided to name it the case of the missing tondlis and finally it has emerged…my tondli entry is scheduled for the U of A-Z - any guesses LOL!!

  10. Goda Masala « A Mad Tea Party on June 14, 2007 12:58 pm

    […] tondlichi-bhaji-with-goda-masala (stir-fried ivy gourd) (Jugalbandi) vaangi bhath (spiced rice with eggplant) (Indian Food Rocks) baakar bhaji (pumpking curry) […]

  11. AZJFIRCI ~ Vangi ani Val « Out Of The Garden on June 22, 2007 12:01 am

    […] phool, or stoneflower, botanical name permalia perlata, also known as parmotrema chinense (photo from Roy’s Redwood Preserve) was nowhere to be […]

  12. E-D of Indian Vegetables » jugalbandi on August 29, 2007 7:13 pm

    […] Tondlichi Bhaji With Goda Masala (Maharashtra) […]

  13. veetraag on September 25, 2007 6:31 am

    Thank you for giving my site’s ref for the goda masala. Appreciate it. :bow:
    Nice site! I especially love the way one can search the recipes by ingredients. As I am not a programmer, I had to create a mirror blog on wordpress, as it offers the option.
    http://cookadoodledoo.wordpress.com

  14. ArmQFSjRfUxu on May 18, 2008 10:38 am

    Xa3rtZ

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