Tendli (Ivy Gourd) Subzi / Stir-Fry

Name: Tendli (Ivy Gourd) Subzi / Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-3 serving(s)
Ingredients: 2 -3 cups ivy gourd, halved lengthwise (tendli); 1 teaspoon chili powder; 1 teaspoon garam masala; 1 tablespoon coriander powder; 1 teaspoon cumin seed; 1 teaspoon lemon juice; salt, to taste; cilantro, for garnishing; 1 tablespoon oil; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seed; 1 -2 dried red chili; 3 -4 curry leaves; 1 teaspoon Urad Dal; 1 teaspoon channa dal; 1 small onion, finely chopped

Submitted by Nabiha

"I have started to make a conscious effort of trying out vegetables Ive never eaten before, so the other day I was at the market when I came across ivy gourd which looks like a mini gherkin, and though I’ve seen it my whole life at the grocer’s and in other people's plates, I’ve never had a chance to taste it. I bought about 1/2 a pound of it, and once home , searched on Zaar for recipes using all its different names - tendli, tindora, ivy gourd ... There wasn't a single one. So I set about the job of locating one on the internet...which was a huge task in itself! ( Recipezaar has spoiled us, hasn't it?)I quite liked this recipe from aromahope.blogspot.com and the outcome of it..I'm hooked onto tendli for life now...Hmm.. I wonder which vegetable I'll try next...."

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Ready In:: 20mins
Ingredients:: 16
Serves:: 2-3

ingredients

2 -3 cups ivy gourd, halved lengthwise (tendli)
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon coriander powder
1 teaspoon cumin seed
1 teaspoon lemon juice
salt, to taste
cilantro, for garnishing
For Seasoning
1 tablespoon oil
¹⁄₂ teaspoon mustard seeds
¹⁄₂ teaspoon cumin seed
1 -2 dried red chili
3 -4 curry leaves
1 teaspoon Urad Dal
1 teaspoon channa dal
1 small onion, finely chopped

directions

Heat a non-stick pan on medium heat and add the oil.
Once the oil is heated, add the seasoning ingredients.
When onions turn reddish, add the sliced tendlis and stir-fry on medium heat.
Fry them until the skin puckers a bit. They will be a little soft but still crunchy to bite.
Add salt and the rest of the dry masala. Sprinkle a generous amount of water and stir-fry.
Cover and cook for 4-5 minutes. Adjust the spices.
Add cilantro and lemon juice.
Can be served with Chapatis or Phulkas.