Tuesday, December 14, 2010
Few years back, if anybody would have tried to convince me that Tendli (Ivy Gourd) can be turned into delicious curries & stir fries....I would have run away from that place!! May be bcoz, being a child, I never ate tondli (my mother failed to introduce this vegetable to me). I mean, I knew about it but just for the sake. Never ate it as a particular dish in my meal. But now the picture has completely changed....I simply love this scrumptious vegetable & have tried many different versions of it....every time I give it a try, the outcome is just amazing....
Stuffed Tendli (Ivy Gourd)/ Bharli Tondli
Serves: 2-3 Preparation Time: 10-15 mins Cooking Time: 10-15 mins
15-20 small tendli (washed & dried with a cloth)
4-5 tbspn grated fresh coconut
3 tbspn sesame seed powder (roasted & then powdered)
3-4 tbspn groundnut powder (roasted & then powdered)
1/2 tbspn dhana (coriander seeds) pwd
1 tsp jeera (cumin seeds) pwd
1 tsp home made garam masala (adjust as per your spice level)
1/2 tbspn red chilli pwd
1/2 tbspn kashmiri red chilli pwd
1/2 tbspn grated jaggery
3-4 tbspn coriander leaves
salt as per taste
1 1/2 bowl water
4 tbspn oil
1/2 tsp mustard seeds
1/2 tsp haldi
1/2 tsp asafoetida
Step 1: Mix well all the ingredients except water & those listed in 'Tempering'.
Step 2: Cut the sides of the tendlis & give a cross section at one end for filling. Fill them with the mix prepared in Step 1.Step 3: Heat oil. Add mustard seeds. As they splutter, add hing & haldi. Add stuffed tendlis & left over mix (if any). Mix well. Close with a lid for 2-3 mins.
Step 4: Open the lid, add water. Let it cook till tendlis are well cooked & change their color.
Step 5: Check for desired consistency of curry else let it cook open without lid to achieve desired consistency. In my case, I prefer semi-thick curry.
Step 6: Garnish with coriander & serve with rice/ chapatis. It goes as a party dish. Just yummyy!!