Tendlichi Masaledar Bhaaji -Maharashtrian Style ( Tinda / Ivy Gourd Sabji )
Tendi is among Mr. Iyer's favourite vegetables. Here is how I prepared it.
Tendli ( Ivy Gourd ) – ¼ Kg
Coconut – 1/4 cup -Fresh coconut or Dry coconut chopped in small pieces.
Tomato – 1 medium sized
Peanuts – ¼ cup roasted
Curry leaves – 4-5
Garlic – 7-8 Cloves
Mustard seeds – 1 teaspoon
Turmeric – Half a teaspoon
Asafoetida( Hing )- 1 pinch
Cumin ( Jeera) Powder – 1 teaspoon
Coriander ( Dhaniya ) Powder – 1 teaspoon
Red chili powder – 1 or 2 spoon( depending on your palate)
Coriander – For garnish
Salt – as per taste
1. Wash Tendli and slice it into four parts.
2. In a pan heat about 4 tablespoon oil. Once heated, add mustard seeds, curry leaves and asafoetida. Let it splutter.
3. Now add Tendli and sir fry for five minutes
4. In the meanwhile, in a grinder, add roasted peanuts, coconut, garlic and grind into a coarse powder. ( Do not add water )
5. In stir fried Tendli, add Cumin Powder , Coriander Powder, Red chili powder, Salt and mix well. Let it cook in the spices for next 2-3 minutes.
6. Now add the ground peanut powered we have made, into the pan.
7. Add chopped tomato and mix all of this well. Cook this for another 5 minutes in the masalas.
8. Now add half a cup of water. Let the vegetable cook in it.
9. After about 5-6 minutes, you will see the water reduced and a nice red colour will be seen. ( Red Tarri )
10. You can make it completely dry or Switch off the flame while it has a little gravy and finally garnish with coriander.
We had it with a mixed Bhakri made up of Rice and Jowar flour.
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