Tendli Bhaji - A tasty side dish. Best combination with Rice and Thoy (dal) in Konkan cuisine !!
1 tablespoon oil
1 teaspoon mustard seeds
2 tomatoes (pick well ripe), cut into thin slices
200 g tendli (ivy gourd / kovakka), cut into thin slices (please pick fresh tendlis)
2 potatoes, cut into thin slices and separately boiled
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
¾ teaspoon salt (or to taste)
3 tablespoon water
Wash tendli and cut into thin slices. Microwave high (750 W) for 4 minutes with 2 tablespoons water.
Heat oil in a frying pan. Add mustard seeds. When they crackle, add thin tomato slices, microwaved tendli slices (along with cooked water) and separately boiled potatoes.
Add red chilli powder, turmeric powder and salt to taste. Sprinkle 2 tablespoon water. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 10 – 12 minutes or until the water dries up and tendli well mixed with spices and tomatoes. Serve with Rice.
Normal cooking method
Heat oil in a frying pan / karahi. Add mustard seeds. When they crackle, add tomato slices. Mix well.
Add red chilli powder and turmeric powder. Stir well on a low heat for 2 minutes.
Add tendli slices, thin potato slices, salt to taste and ½ cup (100 ml) water. Mix all the ingredients well. Cover with a tight lid and cook on a low to medium heat for 15 - 17 minutes or until tendli and potatoes well cooked and water completely dries up. Serve with rice.