Ivy gourd or tendli sabji

Name: Ivy gourd or tendli sabji
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 kg tendril or ivy gourd; 2 potatoes; 2 tbsp oil; 1 tsp mustard seeds; 1 tsp turmeric powder; 1 tsp coriander or Dhani powder; 1 tsp red chilli powder; As per taste Salt; 2tsp sugar; as required Fresh coconut gratings; Pinch asafoetida

Supriya Shenoy @Minoshkaa2021

Mumbai, India

Ivy gourd or tendli sabji

Supriya Shenoy @Minoshkaa2021

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Ingredients

15 to 20 minute

4 servings

1/2 kg tendril or ivy gourd
2potatoes
2 tbspoil
1 tspmustard seeds
1 tspturmeric powder
1 tspcoriander or Dhani powder
1 tspred chilli powder
As per tasteSalt
2tsp sugar
as requiredFresh coconut gratings
Pinchasafoetida

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Steps

15 to 20 minute

1

Heat the oil in a kadai.
2

When oil gets hot, add the mustard seeds, asafoetida let it splutter then add turmeric powder.
3

Add the sliced potatoes to the oil immediately and saute for a minute or so...
4

Then add the sliced tendli or ivy gourd and saute it together with the potatoes for 2 minutes. Then add salt and sugar and again saute it nicely for 2 minutes or so
5

Cover this up and let it cook.. in its own steam. For 5 minutes or so...
6

If you feel the vegetable going dry, add 2 tsps of water, cover and cook again.
7

Open the cover, when you see it steaming. Check whether potatoes are cooked properly by inserting a knife. The tendli should be crunchy to taste.
8

Remove from fire and sprinkle some fresh coconut and serve.

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Cooksnaps

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Supriya Shenoy @Minoshkaa2021

on October 16, 2021 08:36

Mumbai, India

My love for cooking has developed rather late. Functional cooking was comfortable but slowly after my children have grown up and started becoming foodies and my hubby too and especially during this lockdown have started cooking and enjoying the process too.