Tendli, tindora, kovakai or ivy gourd is a vegetable which is prepared in almost all Indian households. There are many ways of preparing this nutritious vegetable. The most regular or popular way of using this vegetable is by making a stir fry. Tendli is also used to make chutneys which I still have to try and hoping to share that recipe as well sometime soon.
Today I will be sharing an everyday side dish recipe that can be served with rotis or phulkas. This is a no onion, no garlic and no tomato recipe which is very easy and quick to put together and can be prepared in a jiffy. Chop the tendli the night before and prepare the stir fry in the morning for your lunch box or for a quick lunch at home.
3 – 4 cups of tendli/tindora/ivy gourd washed and chopped lengthwise
2 tbsp of oil
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1 green chili chopped
4 – 5 curry leaves
A pinch of hing or asafoetida
1/4th tsp of turmeric powder
1/2 -1 tsp of chili powder
1/2 tsp of jeera powder
1 – 2 tsp of coriander powder
2 – 3 tsp of roasted peanut powder (optional)
1 – 2 tsp of fresh coconut (optional)
Coriander/cilantro leaves for garnishing
1) Wash the tendli thoroughly. Trim off the ends and chop the tendli length wise and keep this aside.
2) In a pan (preferable a wide fry pan), heat oil. Once hot add the mustard seeds and let it splutter. Then add the cumin seeds and let it splutter as well follow this by adding the asafoetida. At this point reduce the gas flame to low.
3) Now add all the spice powders followed by green chili and curry leaves. Saute this for few seconds.
4) Increase the gas flame to medium and add the chopped tendli/tindora to the pan and mix everything nicely. Add salt to taste.
5) Cover and cook for 10 – 15 mins on a low to medium flame. Cook until the tendli is nice and tender. For this recipe further cook the tendli for 5 more minutes until it is a little golden brown and a bit crispy.
6) This step is optional. Add the roasted peanut powder, freshly grated coconut, chopped cilantro and mix everything. Keep the sabzi for an additional minute and then switch off the flame. If you do not prefer roasted peanut powder and coconut simply finish off with chopped coriander leaves/cilantro.
Simple tendli sabji is ready. Serve hot with fulkas or rotis.