TENDLI KI SUBZI

 TENDLI KI SUBZI

A frequently used vegetable in my house is Ivy Gourd. We use them in a wide variety of dishes. Ivy Gourd is commonly available all over India. It is called Tindora in Hindi and Tendli/Tondli in Marathi, Tondekai in Kannada, and Tendle in my mother tongue, Konkani. In Bengal and Odisha it is known as Kundru.

This article in Lybrate explains the health benefits of Ivy Gourd. 

Elsewhere in this blog, you will find recipes for dishes made with Ivy Gourd, such as:-

• Thondekayi Palya
• Tendle Talasini 
• Tendle Bhuthi
• Tindora Masala

Today's recipe is for an easy to make side dish which I have adapted from the YouTube video Kundru Ki Sabzi in the Home Cooking Show.

We had this for lunch yesterday and enjoyed it. Do try it out for yourself! 

Ingredients:-

• Tendli ( Ivy Gourd), 500 gms
• Channa Dal, 1 tbsp
• Peanuts, 1 tbsp
• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Cumin Seeds, 1 tsp
• Asafoetida Powder, 1/4 tsp
• Medium-sized Onion, 1
• Garlic Cloves, 15
• Curry Leaves, a sprig 
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 2 tsp
• Water, 1/4 cup
• Oil, 1 tbsp
• Salt, to taste

Method:-

Wash the Tendli and snip off both the ends. Cut into length-wise strips

Dry roast the peanuts, allow it to cool and de-skin them 

Chop the onion

Peel and lightly crush the garlic cloves

To make the masala powder: Dry roast the channa dal and the roasted peanuts till the channa dal turns golden. Allow it to cool transfer to small mixer jar

Grind to a powder. Keep aside.

Heat oil in a thick bottomed kadhai, and on medium heat add the mustard seeds and when they splutter add the urad dal and cumin seeds 

Saute for a few seconds till the dal changes colour

Now add the asafoetida powder and saute for a few seconds 

Add the chopped onion and saute till they become translucent 

To this add the lightly crushed garlic and curry leaves and saute till it gives off a good aroma

Next add the tendli strips and saute for 5 minutes 

Add salt, turmeric powder and chilli powder. Mix well.

Cover and cook on medium heat for 5 minutes stirring from time to time

Once the Tendli is fully cooked and the excess water has evaporated, check for salt and add if required 

Finally mix in the freshly ground masala powder and saute till it gets well blended with the Tendli 

Switch off  the gas and transfer to serving bowl

Serve hot as a side dish with rice or chapati