Tendli (Ivy Gourd) Subzi / Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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I have started to make a conscious effort of trying out vegetables Ive never eaten before, so the other day I was at the market when I came across ivy gourd which looks like a mini gherkin, and though I’ve seen it my whole life at the grocer’s and in other people's plates, I’ve never had a chance to taste it. I bought about 1/2 a pound of it, and once home , searched on Zaar for recipes using all its different names - tendli, tindora, ivy gourd ... There wasn't a single one. So I set about the job of locating one on the internet...which was a huge task in itself! ( Recipezaar has spoiled us, hasn't it?)I quite liked this recipe from and the outcome of it..I'm hooked onto tendli for life now...Hmm.. I wonder which vegetable I'll try next.... Ingredients:
2 -3 cups ivy gourd, halved lengthwise (tendli) |
1 teaspoon chili powder |
1 teaspoon garam masala |
1 tablespoon coriander powder |
1 teaspoon cumin seed |
1 teaspoon lemon juice |
salt, to taste |
cilantro, for garnishing |
1 tablespoon oil |
1/2 teaspoon mustard seeds |
1/2 teaspoon cumin seed |
1 -2 dried red chili |
3 -4 curry leaves |
1 teaspoon urad dal |
1 teaspoon channa dal |
1 small onion, finely chopped |
Directions:
1. Heat a non-stick pan on medium heat and add the oil.
2. Once the oil is heated, add the seasoning ingredients.
3. When onions turn reddish, add the sliced tendlis and stir-fry on medium heat.
4. Fry them until the skin puckers a bit. They will be a little soft but still crunchy to bite.
5. Add salt and the rest of the dry masala. Sprinkle a generous amount of water and stir-fry.
6. Cover and cook for 4-5 minutes. Adjust the spices.
7. Add cilantro and lemon juice.
8. Can be served with Chapatis or Phulkas.
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