Ivy Gourd or Tendil Sabji
A simple and easy-to-make Indian vegetable side dish featuring ivy gourd, also known as tendil, cooked with spices for a flavorful accompaniment to rice and curry.
Ingredients
- 500 grams Ivy gourd (Also known as tindora)
- 1 teaspoon Turmeric (Also known as haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Salt
- 1.5 tablespoons Oil
- 1 sprig Curry leaves
Instructions
- 1Thoroughly wash the ivy gourd and slit each one lengthwise.
- 2Heat oil in a flat pan over medium heat. Add the slit ivy gourd and sauté for 2 to 3 minutes.
- 3Cover the pan with a lid and cook the ivy gourd until it is half-cooked.
- 4Remove the lid and add turmeric, red chilli powder, and salt. Continue cooking until the ivy gourd is fully cooked. For a crispy texture, sauté until slightly crispy. Add a sprig of curry leaves.
- 5The tendil sabji is ready to be served as a side dish with rice and curry.
