When we moved to Delhi, we knew we were in for a different experience. Being Mumbaites, we did have our misgivings and preformed impressions about this city. Like any other place, this city does have good and not so good things about it. But, rather than go into a debate on the advantages and disadvantages of this city, I would like to write on my experience here. Like this vegetable; in Mumbai the ivy gourd is called the tendli. In Delhi when I went to the market and asked a vendor the price of tendli, he looked at me askance. So I just pointed to the ivy gourd / tendli and asked him it's name and then I was introduced to Kundru alias tendli. It sounded so funny to me, I just about stopped myself from laughing aloud.
And now, onto the recipe for tendli / kundru / ivy gourd sabzi. This goes well with roti and also with rice and dal.
Ivy gourd / Tendli - 250 gms
Potato - 1, medium
Potato - 1, medium
Onion - 1
Coriander pwd - 1 tsp
Turmeric pwd - 1/2 tsp
Red chilli pwd - 1 tsp
Coriander leaves - 2 to 3 sprigs
Salt as per taste
Oil - 1 tbsp
Cut the ends of the ivy gourd and then slice it either lengthwise or in rounds. Dice the potato, chop the onion and coriander leaves and keep aside.
Heat a pan and add the oil. When the oil is hot add the chopped onion and saute till light golden. Add the turmeric, red chilli and coriander powders and saute for a minute. Add the diced potato, ivy gourd / tendli pieces and salt and stir. The onion masala should coat the tendli pieces well. Keep the heat on low and cover the pan with a deep plate. Add water in the plate and let the potato and tendli cook. Uncover the pan and stir the contents off and on so it does not catch the bottom of the pan. Cook till done and add the coriander leaves and stir. Take off the heat and keep covered till ready to serve.
Tendli Sabzi served with rice, sambhar and erisseri
My Tendli/Tindora/Ivy Gourd Sabzi goes to
- Lets Cook with Green Vegetables hosted by simplysensational food