Tendli buthi (ivy gourd in coconut gravy)

Name: Tendli buthi (ivy gourd in coconut gravy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: En
Ingredients: 1. Tendli or Ivy Gourd - Finely cut 1 cup; 2. Onion - 1 cup finely chopped; 3. Oil - to fry; 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

Other

2 servings

Easy

45 min

Juicy Tendli on subtle 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

Preparation

Preparation15 min

Cook time30 min

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.