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.
By tarladalal.com & Tarla Dalal