Tendli Subji

The fourth Monday of Shravan comes around. The thali builds slowly. Today's veggie is small  green cylinders called tendli in Hindi. These gherkin-like vegetables are called ivy gourds. I've only seen them at Indian grocery stores. Versatile and slightly crunchy, they absorb the flavor of the spices they are cooked in.  

Cut lengthwise, the tendlis are sauteed with red chiles, curry leaves, mustard and sesame seeds. Turmeric, chile powder and brahmni or goda masala give the tendlis a distinctive piquancy.  Brahmni or goda masala comes from Maharashtra, comprising of coconut, sesame seeds, coriander seeds and a host of other spices, I get mine made in Bombay. Amazon has some for sale, if you live in the US. Use garam masala if you don't have brahmni masala. The veggies steam cook. A stainless steel perforated lid allows some steam to escape, so the tendlis cook and stay moist. Love the lid! Something my Mum gave me years ago, and it has served me faithfully. 

TENDLI SUBJI

Serves 4

1 lb Tendli

2 tablespoons Canola Oil

2 dried red Chiles

1/2 teaspoon Mustard seeds

1/2 teaspoon Sesame seeds

5-6 fresh Curry Leaves

1/2 teaspoon Turmeric

1/2 teaspoon Chile powder

1 teaspoon Brahmni masala or Garam Masala

3/4 teaspoon Kosher Salt

1/2 teaspoon Jaggery Powder or Brown Sugar

Fresh grated Coconut for garnish

Trim the ends of the tendli. Slice them vertically in quarters. Cut quarters in half. 

Heat oil in a saucepan.

When it is hot add dried chiles, mustard seeds, sesame seeds and curry leaves. Let seeds splutter for 20 seconds.

Then add tendli. Saute for a minute.

Add turmeric, chile powder and brahmni masala along with salt and jaggery. Saute tendli for 2 minutes. 

Add 3 tablespoons of water and cover with a perforated lid. The perforated lid allows some steam to escape. If you don't have one, leave the lid slightly open. Steam escapes along with moisture. You are left with very little water in the pan.

Cook for 12-15 minutes over medium heat till tendlis are tender when poked with a knife.  If you have any liquid left in the pan, cook over a high flame till the tendli are dry.

Garnish with grated coconut and serve. 

Dinner is done, Thalis are washed. Saturday is Ganpati...time for celebration.

Pin It