Ivygourd (tendli) is one of my favorite vegetables. My problem is, I can’t stick to one recipe for long time. During weekdays, I don’t like to make anything elaborate either. So I keep changing my favorite recipes to make them simple. This one is a variation of the Konkani dish tendli buthi. Chopped ginger and coriander seeds give a very nice flavor to this dish. Goes very well with rotis or simple rice and dal. This tastes great when you make it very spicy (tikshe).
2 cups ivy gourd(tendli) cut into thin rounds
1 tea spn chilli powder
A pinch turmeric
1 tea spn chopped ginger
4-5 curry leaves
1 tea spn coriander seeds
1/2 tea spn mustard seeds
1/2 tea spn tamarind extract
Heat oil and fry coriander seeds. Powder them.
Heat a little oil and add mustard seeds. When they start popping, add curry leaves and ginger, fry for few minutes.
Now add ivy gourd, chilli powder, coriander powder, salt, tamarind, 1/4 cup water, cover and cook.
Serves : 3-4
Preparation time : 20mins