Tendli also called Ivy gourd, tindora is one of the most commonly available vegetable found in our local markets. while most of us do include it in our diets and recipes occasionally it is a very nutritious ingredient to include in various ways with a touch of innovation and little creative ideas Tendli or tindora regulates blood sugar levels in our system, improves digestion, prevents constipation and also is a heart healthy vegetable.

Tendli is rich in Vitamin C and is also regarded good for the eyes, and also assists in detoxifying our system as well. It is also known to increase metabolism levels in our body and is a good ingredient to consume for weight watching since it is low in calories.it is also rich in fiber, Vitamin B & iron content.

While most recipes with Tendli start with basic tempering with Indian spices and with a touch of hing, jeera and chilies, some also combine ingredients like coconut and curd too when working with Tendli based preparations. I enjoy Tendli aloo sukha subzi with a mild touch of home spices to accompany a nice dal fry and hot phulkas, besides having included in recipes with pasta, baked dishes, stuffing’s for parathas and continental dishes, Tendli is one ingredient which also goes well with Mexican, Spanish, Chinese and Thai recipes as well.

Here are some easy to make and healthy recipes with Tendli:

Recipe-1] Tendli Tamatar Ka Milan

Ingredients:

Tendli- 200 gm- cut into round slices

Oil-1 tsp

Ghee-1 tsp

Hing- ¼ tsp

Curry leaves- 8-10

Slit green chilies- 3-4

Tomatoes- 2 medium size, puree or grated.

Salt to taste

Turmeric powder-1/2tsp

Red chili powder-1/2tsp

Dhaniya powder-1 tsp

Kasoori methi- 1tsp

Water- ¼ cup

Roasted crushed peanuts- 2 tbsp.

Chopped coriander- 2 tbsp.

Lime juice- 1tbsp.

To serve with –chapattis, phulkas, ideal for tiffin.

Method:

1. Prepare all the ingredients and keep aside.

2. Heat oil add in the ingredients for the tadka and cook for 10 seconds, add in the sliced Tendli and tomatoes.

3.Now add in salt and all powdered masala, methi and bhunofy for 2 mins, add in the roasted crushed peanuts.

4. Add little water cover and cook in steam for 10-15 mins, add lime juice and coriander leaves mix, serve hot with rotis, raita and salad.

Recipe-2] Tendli Ka Khush Mijaaz Pulao

Ingredients

Tendli- 200 gms- sliced vertically.

Basmati rice- 1 and half cup

Oil- 1 tsp

Ghee-1 tbsp.

Shahi jeera/ jeera- 1 tsp

Ginger- 1 tsp sliced

Green chilies- 2-3 slit

Onion- 1 small sliced

Tomato- 1 med size chop

Salt to taste

Turmeric powder- 1/2tsp

Red chili powder-1/2 tsp

Methi leaves- ½ cup fresh

Coriander leaves- 1/2cup fresh.

Garam masala powder-1/2 tsp

Water as needed to cook the pulao

To garnish-fried brown onions/fried nuts.

Method:

1. Prepare all the ingredients for the pulao.

2. Soak the rice, heat oil and ghee in a pan add the ingredients one by one and saute for 15 seconds.

3. Add in the Tendli and fry them for 1 min, add in the drained rice, salt and all the masala and methi-coriander.

4. If desired add some more veggies like carrots, peas, capsicums, soy chunks etc.

5. Add in double the amount of water cover and cook in dum, or use a cooker and allow 2 whistles.

6. Serve the pulao hot garnish with fried onions/nuts with a bowl of chilled boondi aloo raita, papad and pickle.

Recipe-3] TENDLI AUR VATANE KI SUBZI

Ingredients:

Tendli- 150 gms sliced

Boiled white vatana- 1 cup

Oil- 1 tbsp.

Ghee- 1 tsp

Curry leaves- 10-12

Red chili- 2 no slit

Hing- 1 pinch

Ginger- chili paste- 1 tsp

White sesame seeds/til- 1 tsp

Mustard seeds-1 tsp

Chopped onion- ½ cup

Chopped tomato-1/2 cup

Fresh coconut- ½ cup

Curd- ½ cup beaten

Salt to taste

Turmeric powder- 1/2tsp

Aamchur powder- ½ tsp

Dhaniya jeera powder-1 tsp mix

Garam masala powder-1/2 tsp

Fresh coriander- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil and ghee in a pan add in the ingredients for the tadka one by one and add in the onions and saute until light brown, add tomatoes, salt and masalas, add in the coconut and beaten curd, boiled vatana and sliced Tendli.

3. Mix all well and allow to cover and cook for 15-20 mins in steam, stir occasionally and add little water if needed.

4. Serve hot garnished with fresh coriander leaves, roasted peanuts, enjoy this recipe with hot rotis/parathas, kulchas along with a bowl of salad and papad.