Tendli Fry

Directions

• First rinse 250 grams ivy gourds (tindora or tendli) very well in water. Drain the excess water.
• Then thinly slice of the top and bottom ends and discard them. Slice the ivy gourds vertically in four parts. You will need 2.5 cups sliced ivy gourds.
• Making Tendli fry
• Heat 2 tablespoons oil in a heavy and thick bottomed kadai.
• An iron kadai works best for this recipe. If using mustard oil, then let it come to its smoking point and then add tendli.
• Keep the flame to a low and add the sliced tindora (ivy gourds).
• Mix very well with the oil.
• On a low flame begin to cook the tindora. Keep stirring after 3 to 4 minutes.
• Saute till the tindora is half done. You will see the edges getting light golden on the tindora when they are half cooked.
• Now add the spice powders – ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon fennel powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder and 1 pinch asafoetida (hing).
• Mix the spices very well with the tindora.
• Add salt as per taste.
• Mix well and continue to saute on a low flame till the tindora becomes golden, slightly crisp and is cooked well. Stir after 3 to 4 minutes.
• Saute till the tindora is cooked well.
• Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder and 2 tablespoons chopped coriander leaves
• Mix well and switch off the flame.
• Serve Tendli fry hot or warm with chapatis or with dal-rice or curd rice or sambar-rice.