Tendli ki sabji
TENDLI KI SABJI / KUNDRU / TINDORA
INGREDIENTS
- Tendli / ivy gourd – 250 gms
- Oil – 1 tbsp
- Onion finely sliced – 1
- Jeera + fennel seeds [saunf ] – 1 tsp
- Red chilli pwdr – 1tsp or as per taste
- Coriander pwdr – 1 tsp
- Turmeric pwdr – ¼ tsp
- Garam masala pwdr – ¼ tsp
- Chaat masala – ¼ tsp
- Amchur pwdr – ¼ tsp
- Asafoetida – a pinch
- Curry leaves – few
- Salt to taste
- Finely chopped coriander leaves to garnish
PREPARATION
Clean ,wash and pat dry the tendli with kitchen towel .
Chop the top and bottom off.
Slice it thinly lengthwise. [chopping thinly reduces cooking time and kids don’t make fuss to eat ]
METHOD
Heat oil in a pan ,add the jeera + fennel seeds and fry .[don’t burn it ]
Add the onion + curry leaves and fry till light brown.
Lower the flame and add chilli pwdr + corainader pwdr + turmeric + garam masala + asafoetida and fry .
Add the sliced vege and mix well.
Sprinkle little water + salt, cover and cook on medium flame by stirring in-between.
Cook till the veges are soft. [ 12 – 15 minutes ]
Finally add the amchur pwdr + chaat masala and mix well.
Garnish with coriander leaves .
Serve as a side dish.
NOTES
- Don’t reduce oil. It tastes good when it is a bit oily.
- Masalas can be adjusted as per your taste .
- Stir in between while cooking ,so that it doesn’t burn at the bottom .
- Cooking time depends on how thick or thin u have chopped the veges.
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