Thursday, November 12, 2015

Tendli is a very common vegetable for Maharashtrians. In Hindi it is called Tindora and in english Ivy Gourd. 

Tendli Masla - With Punjabi Tadka
Tendli Masala - With Punjabi Tadka


1/2 kg Tendli

2 small onions (finely chopped)

1 Tomato (finely chopped)

1/2 tsp Ginger (finely chopped)

1/2 tsp Garlic (finely chopped)

1/2 tsp Turmeric Powder

1/2 tsp Garam Masala powder

1/4 tsp Coriander powder

Coriander leaves for garnishing

1/2 tsp Jeera

Salt to taste

3 tbsp Mustard Oil (Sarson Oil)


Wash the Tendlis and cut them length wise into 4 pieces each.

Heat oil in a cooker till smokey.

Then add jeera to it. As soon as the jeera turns light brown put onions followed by ginger and garlic to it.

Stir it well till the onions, ginger and garlic turns golden in color.

Once the above mixture changes its color then its time to add turmeric powder.

Let it cook for a minute then add the tomatoes.

Cook the tomatoes until soft and then add the red chilli powder and coriander powder.

Mix it well.

Now add the Tendli pieces and mix well.

Cover the cooker and put the whistle on.

Then on medium flame let it cook for two whistles.

Turn off the flame.

Let it rest for 5 minutes or till the air is completly out from the cooker and the cover can be opened.

Then add garam masala and chopped coriander to it and mix it well.

Serve hot with rotis accompained with dahi and salad.

Tendli Masla - With Punjabi Tadka
Tendli Maslaa - With Punjabi Tadka

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