Tindora or tendli is very popular in the south. I prepared this dish with a tempering of mustard, curry leaves and asafoetida and finished off with a combination of masalas like coriander and cummin seeds, dry red chillies and sesame seeds. Lemon juice is added instead of tamarind for that tangy taste. Perfect as a side dish or with chapattis.
Preparation Time: 15 mins Cooking Time: 15 mins Makes 2 to 3 servings
500 gms tendli (ivy gourd) , sliced 1 chopped onions 2 tsp chopped garlic (lehsun) 2 tbsp oil 1/2 tsp mustard seeds ( rai / sarson) a few curry leaves (kadi patta) pinch of asafoetida (hing) 5 whole dry kashmiri red chillies 1 tbsp coriander (dhania) seeds 1 tsp cumin seeds (jeera) 1 tsp sesame seeds (til) 1 tbsp lemon juice salt to taste 1/2 tsp turmeric powder (haldi)
Pressure cook the tendli pieces for 4 whistles. Do not add any water to it. Only add little water in the cooker.
Dry roast the coriander seeds, cummin seeds, sesame seeds and red chillies for few seconds and then grind into a powder. Keep aside.
Heat oil in a pan and temper with the mustard seeds, curry leaves and asafoetida. After it stops spluttering add the onion and garlic and saute till light brown.
Now add the boiled tindora, salt and turmeric powder and fry for 5 minutes, covered.
Add the powdered masala and mix well. Continue to fry uncovered for a further 3 minutes.
When done, add the lemon juice, mix well and serve.
She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.