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Saturday, 25 April 2009

Tendli (Ivy Gourd) are one of my favourite vegetables. This little vegetable can be bought at Asian grocers by weight, and it's very versatile. It can be stir fried simply in a spice mix, cooked with spices and coconut or made into this dish, which literally translates as 'with oil and onion'. The coconut adds a lovely sweet touch to a mildly spiced dish.

Tendli Tel Piaow


1/4 kilo tendli (ivy gourd)
1/2 medium onion sliced
1 green chilly, sliced
1/2 tomato chopped
Salt to taste
About 200 ml water
Handful or so, grated coconut

To temper:

About 2 tbsp oil
1 whole flake of garlic (bruised)
About 2 sprigs of curry leaves
1 tsp black mustard seeds

1. Wash and cut the tendli into quarters lengthwise.
2. Put the onion, chilly, tomato and salt into a pan, put in the tendli and add just enough water to cover the tendli and bring the water to the boil.
3. Simmer gently for about 10 minutes, or until the tendli are soft (al dente, but without any rawness)
4. Add the grated coconut and stir. Add just enough coconut to absorb the water.
5. For the tempering, in a small pan, put in the oil and heat. Add the mustard seeds, curry leaves and the garlic, and stir until the mustard splutters, and the garlic turns a light brown. Watch yourself, as this really does splutter and hiss.
6. Quickly pop the tempering into the cooked tendli, stir once and cover to keep the aromas. When ready to serve, stir everything together and serve as a side dish with rice or any other Indian meal.

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