gujarati aloo tendli sabzi recipe - ivy gourd and potatoes dish from the gujarati cuisine.
Course: side dish
Author: Dassana Amit
250gramstendli(tindora or ivy gourd or kovakkai)
1green chili(hari mirch)
1teaspooncoriander powder(dhania powder)
1teaspooncumin seeds powder(jeera powder)
1sprig curry leaves(kadi patta)
¼teaspoonred chili powder(lal mirch powder), optional
clean the tendlis in water. then wipe them with the kitchen towel and chop the tendli lengthwise into 4 pieces.
wash, peel and dice the potatoes too. slit the green chili.
making tendli recipe:
heat 1 tablespoon ghee or oil in the pressure cooker. add ½ teaspoon mustard seeds (rai).
when the mustard seeds crackle, then add ½ teaspoon cumin seeds (jeera).
now add 1 sprig curry leaves (kadi patta), ½ inch chopped ginger (adrak), 1 slit green chili (hari mirch) and fry for a minute.
add the chopped tendli and potatoes.
add ½ teaspoon turmeric powder (haldi), 1 teaspoon coriander powder (dhania powder), 1 teaspoon cumin seeds powder (jeera powder) and ¼ teaspoon red chili powder (lal mirch powder) if using. addition of red chilli powder is optional.
stir well. add ½ cup of water and salt as required.
pressure cook for 2 whistles or till both aloo and tindora are cooked.
check if there is any water still remaining. if yes, then keep the cooker on the flame and simmer the gravy for some minutes. so that the water dries up. also the aloo tendli should be completely cooked.
however if you want a little gravy, then you could keep the water and no need to simmer the aloo tendli gravy.
since i like to this aloo tendli as a side dish with roti, i prefer aloo tendli sabzi with no water.
you can serve aloo tendli with gujarati rotlis or chapatis.
this aloo tendli sabzi also goes well with plain parathas. you could also have it as a side dish or as a side veggie dish with dal and rice.