This is a tendli preparation that is ideal to have with roti. It takes time to cut the vegetable but it cooks quickly. If you wish to cook it in the morning rush hours, it is better to cut the tendli the previous night.
Equipment and Utensils
Wok (Kadhai) with lid
Flat metal spoon
250 grams (2 cups) Tendli (Ivy Gourd) trimmed and cut into roundels
1 teaspoon Coriander Powder
½ teaspoon Roasted Cumin Powder
1 teaspoon Kashmiri Red Chili Powder
1 teaspoon Salt
Juice of ½ Lime
1 tablespoon Grated Fresh Coconut
1½ tablespoon Vegetable Oil
7-8 Curry Leaves
½ teaspoon Turmeric Powder
½ teaspoon Mustard Seeds
¼ teaspoon Asafetida
Put oil in a wok and keep it on medium flame.
When oil is hot, add all ingredients mentioned under the tag ‘For Tempering’.
When mustard seeds are crackled, add tendli roundels.
Add salt and mix well.
Keep the lid on, lower the flame and let it cook for 5-6 minutes.
On removing the lid, the tendli will be almost cooked.
Now add red chili, coriander and cumin powders.
Stir well and check the seasoning.
Keep the lid on for 2 minutes.
Then open the lid and turn off the flame.
Add lime juice and fresh coconut.
Mix well and masala fried tendli are ready to serve.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Number of Servings: 3
Total Calories: 225.26 Kcal
Fat: 21.9 gm
Protein: 0.8 gm
Carbohydrates: 13.52 gm