Tendli ki sabji

                                                  TENDLI KI SABJI / KUNDRU / TINDORA

ivy gourd
  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 ]

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  TENDLI KI SABJI / KUNDRU / TINDORA

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

  1. Don’t reduce oil. It tastes good when it is a bit oily.
  2. Masalas can be adjusted as per your taste .
  3. Stir in between while cooking ,so that it doesn’t burn at the bottom .
  4. Cooking time depends on how thick or thin u have chopped the veges.

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