Tendli Fry

Tendli Fry is a simple and easy home style fry and is best served as a side dish with chapatis or with curd rice and dal-rice.

Tendli Fry

Tendli Fry

Recipe by Ushakal GroupCourse: Main Course, VegCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 250 grams Tendli)

  • 2 tablespoons oil

  • ¼ teaspoon turmeric powder (haldi)

  • ½ teaspoon kashmiri red chilli powder

  • ½ teaspoon fennel powder (saunf powder)

  • ½ teaspoon cumin powder (jeera powder)

  • ½ teaspoon coriander powder (dhania powder)

  • 1 pinch asafoetida (hing)

  • ¼ teaspoon garam masala powder

  • ½ teaspoon dry mango powder (amchur powder)

  • 2 tablespoons chopped coriander leaves

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.

tips

  • You can add less or more spice powders as per your taste preferences.
    Tendli fry recipe can be easily halved or doubled.
    2 medium-sized potatoes can also be added. First sauté the potatoes for 4 to 5 minutes on a low flame and then add the ivy gourds.
    Instead of dry mango powder, you can add about ½ teaspoon lemon juice.

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