Whole30 Tondli Sabzi
Discover a vibrant and healthy twist on traditional Indian cuisine with this Whole30 Tondli Sabzi recipe. Featuring tender ivy gourd (tondli) sautéed to perfection in fragrant coconut oil and seasoned with warm spices like turmeric, coriander, and red chili powder, this dish is a celebration of flavor and nutrition. Infused with fresh ginger, garlic, and a sprinkle of cilantro, the recipe is both Whole30-compliant and irresistibly satisfying. Ready in just 30 minutes, it’s ideal for busy weeknights or as a flavorful side dish at any meal. Pair it with cauliflower rice for a wholesome, paleo-friendly experience that delights the taste buds while meeting dietary goals.
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Recipe Information
Ingredients
- 500 grams Tondli (ivy gourd)
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Red chili powder (adjust to taste)
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Wash the tondli thoroughly and pat them dry. Slice them into thin, lengthwise strips or small circles depending on your preference.
Heat a large skillet over medium heat and add the coconut oil.
Once the oil is hot, add the cumin seeds and allow them to sizzle for 30 seconds to release their aroma.
Add the grated ginger and minced garlic to the skillet. Stir and sauté for about 1 minute until fragrant.
Add the sliced tondli to the skillet and stir well to coat the vegetable in the flavored oil.
Sprinkle the turmeric powder, coriander powder, red chili powder, and salt over the tondli. Mix well to combine the spices evenly with the vegetable.
Reduce the heat to low-medium and cover the skillet with a lid. Allow the tondli to cook for 10-15 minutes, stirring occasionally to prevent sticking. Cook until the tondli is tender but still slightly crisp.
Remove the lid, increase the heat to medium, and stir-fry for an additional 2-3 minutes to evaporate any excess moisture and slightly caramelize the edges.
Garnish the dish with freshly chopped cilantro before serving.
Serve hot as a side dish or pair it with cauliflower rice for a complete Whole30 meal.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 0.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
