Goan Tendli Bhaji (Ivy Gourd)
250 gms. Tendli (Ivy Gourd)
2 med. Onions (peeled & finely sliced)
1 Red Tomato (finely cubed) (optional)
¼ tsp. Mustard Seeds
¼ tsp. Cumin Seeds
½ tsp. Red Chilli Powder
1 tsp. Turmeric Powder
1 tsp. Coriander Powder
¾ cup fresh Coconut(scraped/grated)
1 sprig Curry Leaves (optional)
1 tbsp. Vegetable Oil/Coconut Oil
Salt to taste
Few tbsps.of Water or as required
Wash the tendli & then wipe them dry with a kitchen towel.
Cut the ends of the tendli & slice them into wedges or in roundels. Keep aside. Meanwhile, heat a pan/wok & add oil.
Add mustard seeds, cumin & curry leaves & let it splutter.
Add chopped onions & sauté till they are soft & translucent.
Add tomatoes, turmeric pwd., red chilli pwd., coriander powder & coconut.
Saute & fry all the ingredients together for about 2 mins. or till tomatoes are soft.
Add the sliced tendli & sauté well.
Add some water, salt to taste & stir once again.
Cover & cook on medium heat till the tendli is tender but has a slight crunch. Stir occasionally.
Serve hot with rice & curry or enjoy with your favorite Indian bread.