Tendli ki Sabzi

30-35 minutes
Prep: 10 minutes | Cook: 20-25 minutes | Servings: 2

Ingredients

2 tbsp Oil (तेल)

½ tsp Mustard Seeds (सरसों के बीज)

½ tsp Cumin Seeds (जीरा)

1 inch Ginger – chopped (अदरक)

2-3 fresh Green Chillies – chopped (हरी मिर्च)

1 sprig Curry Leaves (कड़ी पत्ता)

2 heaped tbsp Peanuts (मूंगफली)

⅓ cup fresh Coconut – grated (ताजा कसा हुआ नारियल)

¼ tsp Asafoetida (हींग)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

½ tsp Turmeric Powder (हल्दी पाउडर)

¼ tsp Coriander Powder (धनिया पाउडर)

½ kg Ivy Gourd (Tendli) – sliced (टेंडली)

Salt to taste (नमक स्वादानुसार)

3 tbsp Coriander Leaves – chopped (धनिया पत्ता)

2 tbsp fresh Coconut – grated (ताजा कसा हुआ नारियल)

½ small Lemon Juice (नींबू का रस)

 

For Garnish

fresh Coriander Leaves (धनिया पत्ता)

fresh grated Coconut (ताजा कसा हुआ नारियल)

 

Process

  • In a kadai heat oil and add mustard seeds, cumin seeds, ginger, green chillies, curry leaves saute for half a minute.
  • Now add peanuts and saute for half a minute on medium heat and then add grated coconut and saute for a minute.
  • Then add the asafoetida, degi red chilli powder, turmeric powder, coriander powder and saute until fragrant.
  • Now add the ivy gourd (tendli), salt and mix everything properly then cover and cook for 5-7 minutes on medium heat.
  • Remove the lid and add coriander leaves, grated coconut, lemon juice and give it a final mix.
  • Serve hot in a serving plate and garnish with coriander leaves and fresh grated coconut.
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