Tendli buthi (ivy gourd in coconut gravy)

Ingredients

• 1. Tendli or Ivy Gourd - Finely cut 1 cup
• 2. Onion - 1 cup finely chopped
• 3. Oil - to fry

Masala paste:

• 1. Coconut - 2 tsp
• 2. Dhaniya - 1 tsp
• 3. Methi/ Fenugreek Seeds - 1 tsp
• 4. Dry Red Chillies - 3
• 5. Tamarind - very small ball size
• 6.Jaggery - 1/2 tsp

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Preparation

• Masala Paste:
  
  1. Take a wok or a kadai, add the spices first and dry roast until it sragrant.
  2. Add Coconut and roast for a few seconds.
  3. Let it cool. Now add the tamarind and grind all this into a smooth paste.
• 1. Heat oil in the kadai or wok. Add Onions and fry till they are transparent.
• Add the cut Ivy Gourd/Tendli and fry until they are soft and blended well. Add some water (about a cup) and allow the vegetables to boil.
• Finally, add the smooth masala paste to the vegetables and fry until all are well combined.
  
• Serve hot with rice or roti's
  
  Njoy with your loved ones.

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