I’m not a fan of tendli, in fact I despise them. But these authentic mangalorean styled ivy gourds are irresistible.
450 – 500 grams ivy gourds/tendli
2 tsp. ginger garlic paste
5 – 6 curry leaves
Few cashew nuts
2 tsp. mustard seeds
1 onion, sliced
1 green chilli, slit
½ cup fresh coconut
1 tomato, chopped
1 tablespoon of any vegetarian masala
A little jaggery (I used about 2 – 3 tbsp. of sugar as I did not have this)
1 maggi cube (I use this as a substitute for salt and it gives a wonderful flavor)
1 cup water
2 tbsp. olive oil
Heat oil, add mustard seeds. When they start to splutter, add curry leaves, onions, ginger garlic paste and green chilli. Mix well and sauté till onions become translucent. Now add tomato, vegetable masala and crumble the maggi cube into the mixture. Stir for 2 – 3 minutes and then add the cut tendli along with the water and let it simmer. When the water reduces to half, taste the gravy and see how you like it. Some people don’t really like sweet food, so if you are satisfied with the taste at this time, you may skip the sugar. If not, add the sugar and mix well. Finally add fresh coconut and cashews and cook till tendli is done. Took me about 20 minutes on medium flame.