Tendli Bhaji

Tendli or ivy gourd is also known as baby watermelon, little gourd, gentleman's toes, tindora or gherkin. Ivy gourd fruit and leaves are used as a vegetable in India and other Asian countries. It is cooked in many ways but I cook it in a very simple way & it's loved by my family :)

Ingredients

250 gm green Ivy Gourds

1 tsp Oil

5-6 curry leaves

1/2 tsp asafoetida

2 sliced green chillies

1/2 tsp Cumin seeds (jeera)

1 tsp Turmeric Powder (haldi)

1 tsp coriander powder (dry dhaniya)

1/2 tsp Chilli Powder (laal mirchi)

1 tbsp crushed roasted peanuts

Salt to taste

Method

Before you cook the ivy gourd, cut off the ends and discard.

Then it should be cut into thin wedges (about 8 to 10 from each) and keep aside.

Heat oil in a pan. Add cumin, asafoetida, curry leaves & green chillies and then turmeric powder.

Add Tendli & sprinkle salt. Mix well and cook covered for few mins.

Once tendli are done add crushed peanuts, coriander powder & chilli powder and stir.

Serve hot with roties or parathas.

Tips

* Ivy gourd should be fresh & green.

* If you feel vegetables need some water to cook, then add a tsp a time.

* I never add any water, vegetables are cooked well in their own moisture.