Baked Ivy gourd Chips | Baked Tendli Chips | Vegan and GF

Published: Sep 8, 2019 · Modified: May 27, 2021 by Kalyani · This post may contain affiliate links · 30 Comments

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 teaspoon + 1 teaspoon for basting

Marination:

Besan / chickpea flour - 3 heaped tbsp
Rice flour - 1 tablespoon (I used brown rice flour)
Salt - to taste
Red chilli powder- ½ tsp
Turmeric - ¼ tsp
Jeera powder - ⅓ tsp
Coriander powder - 1 tsp
Sugar - ½ teaspoon (opt.)
Amchur / dry mango powder - ½ tsp
Black pepper powder- ½ 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 teaspoon 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!

Corn-Tindora Shaak

Kadle Manoli Sukka

Masale Bhath

Baked Tendli ~Baked Ivy Gourd Chips~Kurkure Tindora

Kalyani

Baked & Gluten Free + Vegan Ivy gourd Chips- perfect as a snack or a side

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 0

Bake Time 20

Total Time 40

Course Appetizer, Side Dish, Snack

Cuisine Indian

Servings

Equipment

Bowl
Baking Tray
Ladle
Knife

Ingredients

3 tablespoon Besan / gramflour use 3 heaped tablespoons
1 tablespoon Rice flour
1 teaspoon salt
250 grams IvyGourd a.k.a tendli/tindora, sliced into quarters lengthwise
3 teaspoon Oil
½ teaspoon Red Chilli Powder
¼ teaspoon Turmeric
½ tablespoon Roasted Cumin Powder
1 teaspoon Coriander Powder
½ teaspoon sugar optional
½ teaspoon Dry Mango Powder a.k.a Amchur
½ teaspoon Black Pepper powder
½ teaspoon 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 teaspoon 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.