The unique taste of ivy gourd when combined with the flavoursome roasted groundnut powder and spices makes a delectable curry. It can be eaten with all Indian flat breads or rice for lunch or dinner.
Tendli contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. Tendli is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver.
1 cup cubed ivy gourd
1 tbsp roasted and powdered peanuts
1/4 tsp chilli powder
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
salt to taste
1 tbsp oil
1/4 tsp mustard seeds
1 tsp coriander (dhania) seeds powder
- Wash and slice the ivy gourd.
- Heat the oil in a nonstick pan and add the mustard seeds,turmeric powder and asafoetida and saute till seeds crackle.
- Add the ivy gourd, salt and saute for 5 minutes stirring occasionally. Add water and cook covered for 10-15 minutes.
- Add the coriander-cumin seeds powder, chilli powder, peanut powder and cook for 2 minutes.
- Serve hot.