Tendli Masala Recipe is a popular Gujarati delicacy made with Tendli, which is called Tindora in Hindi. This dish is recommended by one of my Gujarati Friend. She told me a couple of Gujarati Recipes and I tried them at my home, these recipes have come out really good and tasty, so I thought to share with all of you.
Tendli is the Marathi and Konkani term. In English it is known as Ivy Gourd or Gherkins. There are a variety of recipes from all over the world, which are made form ivy gourd as the main ingredient. It is often compared to bitter melon. This vegetable is commonly eaten in Indian cuisine. People of Indonesia and other southeast Asian countries also cook it in their own style. In Thai cuisine it is one of the main ingredients of the Kaeng khae curry. Cultivation of Tendli in home gardens has been encouraged in Thailand, because it is a good source of several micronutrients, including vitamins A and C. It has several medicinal properties as well. It’s flower is called as Coccinia grandis. Read more about Tendli Vegetable at Wikipedia.
Tendli Masala or Tondli Masala is generally served with Dal and Chapati. Tendli Masala Recipe is extremely easy and simple to cook, and you can serve it as a side dish with lunch or dinner. If you want, you can pack it up for the Lunch Box or School Tiffin as well. Tendli can be cooked with or without adding potatoes, it always tastes good. Today I have cooked only Tendli and soon going to post this dish with potatoes and some more twists. Let’s start making our comfort Indian dish called as Tendli Masala Recipe step by step. For complete list of Tendli Masala Recipe Ingredients and step by step method, please refer to recipe snippet below. You can also take a printout from our Recipe Snippet.
Tendli Masala Recipe – Step by Step
Add chopped tendli. Now mix in chopped ginger and garlic. Cook it for few minutes on low flame and then mix in red chili powder, turmeric powder, coriander powder, amchur powder and garam masala powder.When Tendli is almost done, then add sliced tomato and slitted green chilies. Mix well and cook for 2 more minutes.