Baked and Healthy, Sizzling Tastebuds

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

Ivy gourd (a.k.a tendli / tondekai / kovakkai etc) is a rich source of dietary fibre. Great 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. 

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.

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 to help you if you are a novice baking / kitchen enthusiast. 

Let’s get to make this as I for Ivygourd goes to A-z recipe challenge event this month as we choose one ingredient from the alphabet every alternate month and cook from that ingredient. Head our to our group to know what else we have cooked from alphabet I this month. 

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)



  1. Choose tender ivygourd for this , discard any reddish slices while you slice them. 
  2. Wipe before and after slicing the veggies- you would need to take away maximum moisture before adding the marinade and baking it
  3. Marinate for a minimum of 30 minutes for best results 
  4. 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 🙂
  5. If you are marinating ahead of time, don’t add salt. Add the salt just before baking. 
  6. 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.




Tender Tendli – 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 


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 Tendli like us, do check out the following dishes on the blog!

Corn-Tindora Shaak


Tindora-Capsicum rice


Kadle Manoli Sukka 


Masale Bhath




  1. This is our favourite vegetable. I will try this version instead of usual sabzi.

  2. Superduper kitchen

    I love baking these kind of stuff and this is gonna occupy place in my kitchen. Loved these baked ivy gourd.

  3. Wow, the chips look super crispy and delicious! Love this innovative way to cook with ivy gourd. 🙂

  4. Baked chips instead of subzi sounds a great idea especially for kids who can enjoy the crunchy chips as snacks.These look super delicious!!

  5. 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

  6. Poonam Bachhav

    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.

  7. Sandhya Ramakrishnan

    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.

  8. Wow!!! Love it!! I can just imagine the crunch on these! Fab idea to bake them!

  9. I've never had ivy gourd chips. Such an interesting recipe and that too baked. Such a wonderful healthy snack to nibble on.

  10. Wow! These baked tondli are yummy. I love the beauty of baking them. Bookmarking.

  11. Vidya Narayan

    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.

  12. Wow so tempting kalyani. Ivy gourd chips look so crisp and yum. The baked version is totally a healthy twist here to the chips

  13. This crispy ivy gourd chips so perfect for guilt free indulgence anytime…loved the fact that it is baked..Awesome share????

  14. 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.

  15. Loved the idea of baking ivy gourd slices. Looks so crispy and delicious. I would love to have it with dal chawal.

  16. mildly indian

    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

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