tendli sabzi recipe - simple homely preparation of ivy gourds with onion, spices and coconut.
(ivy gourd or tindora or kovakkai)
sprig curry leaves
(kadi patta) Or 8 to 10 curry leaves
(hari mirch) - chopped
(haldi) or 2 to 3 pinches haldi powder
or add as required
salt as required
chopped coriander leaves
chopping tendli (ivy gourds)
rinse 250 grams tendli (ivy gourds) in water very well. then thinly slice of the top and bottom ends and discard them.
chop all the tendli in small roundels. keep aside.
making tendli bhaji
heat 2 tbsp oil in a shallow pan or kadai.
lower the flame and add 1/2 tsp mustard seeds and 1/2 tsp urad dal. urad dal is optional and you can skip it easily.
stir and saute on a low flame.
saute till the urad dal turns golden and the mustard seeds crackle.
then add 1/3 cup finely chopped onion.
stir very well and begin to saute the onions on a low to medium flame.
saute the onions till they turn translucent.
now add 8 to 10 curry leaves and 1 green chili (chopped). stir.
add a pinch or two of turmeric powder and stir again.
add the tendli (ivy gourd) slices.
mix and stir the tendli slices very well with the rest of the ingredients.
add salt as per taste.
add 1/4 cup water and stir.
cover the pan and cook the tindora sabzi on a low flame.
in between do check and if the water dries up and the ivy gourd has not cooked, you can add 1 to 3 tbsp more water.
cover and simmer on a low flame till the ivy gourd has completely cooked.
lastly add 5 tbsp grated coconut and mix well. when adding coconut, there should be no water in the pan.
switch off the flame and then add 2 tbsp chopped coriander leaves.
serve tindora sabzi with phulkas or rotis. this sabzi also goes well in tiffin box.
you can skip the onions if you want in this recipe.
if the ivy gourds have become red, then discard them.
full recipe -