Prep 10 mins
Cook 10 mins
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 aromahope.blogspot.com and the outcome of it..I'm hooked onto tendli for life now...Hmm.. I wonder which vegetable I'll try next....
- 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
- Heat a non-stick pan on medium heat and add the oil.
- Once the oil is heated, add the seasoning ingredients.
- When onions turn reddish, add the sliced tendlis and stir-fry on medium heat.
- Fry them until the skin puckers a bit. They will be a little soft but still crunchy to bite.
- Add salt and the rest of the dry masala. Sprinkle a generous amount of water and stir-fry.
- Cover and cook for 4-5 minutes. Adjust the spices.
- Add cilantro and lemon juice.
- Can be served with Chapatis or Phulkas.