Tendli stir fry recipe
TENDLI / IVY GOURD STIR FRY / KOVAKKAI PORIYAL / TINDORA
INGREDIENTS
- Tender tendli – 250 gms
- Oil – 1 or ½ tbsp
- Onion finely chopped – 1
- Green chilli – 2 or 3 or as per taste
- Curry leaves – few
- Turmeric pwdr – ¼ tsp [ optional ]
- sambar pwdr OR coriander pwdr – 1 tsp
- Salt as per taste
- Freshly grated coconut – 3 or 4 tbsp
PREPARATION
Wash the tendli .Chop the top and bottom of the tendli , cut from centre and slice it .
METHOD
Heat oil in a pan , add mustard seeds and allow it to crackle.
Add onion + curry leaves + chilli and fry till translucent . [ don’t brown ]
Add the tendli and mix well.
Sprinkle little water , cover and cook for 5 to 6 mins.
Remove the lid ,mix well and add turmeric + sambar pwdr + salt .
Now stir fry till the tendli is cooked well ,there is no moisture and the colour changes
In all it taske 15 to 20 mins to cook the tendli till it is done depending on the size of the veg – If you like the crunch then reduce the cooking time .
Add the grated coconut and mix well.
Off flame .
Serve as a side dish for chapati or rice.
NOTES
- Don’t add too much water just sprinkle .
- Instead of adding water , you can put the water on top of the lid , cover and then cook.
- You can garnish with coriander leaves also.
- Avoid ,coconut if you want.
- Avoid tendli with red colour inside buy tender ones .
- You can also chop the tendli into thin roundels.
- I like to chop the vegetables into small pieces as it cooks fast and kids don’t make any fuss.
- Avoid washing the veges after chopping.
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