I’m not a
fan of tendli, in fact I despise them. But these authentic mangalorean styled
ivy gourds are irresistible.
INGREDIENTS
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.
Yenjoy!!
