Pepper Tendli ( Ivy Gourd)

This simple dish allows the vegetable to speak for itself. How you cut the vegetable also makes a world of a difference to the eating experience. I slice the vegetable thinly and diagonally. Tendli has a lovely sweet taste which compliments the spice of the pepper. You could also add a handful of freshly grated coconut when done.

Tendli – 500 grams
Onions – 2, approximately 150 grams
Tomatoes – 2 medium, approximately 100 grams
Curry leaves – four sprigs
Green chillies – 2
Turmeric – 1/2 teaspoon
Pepper powder – 1 teaspoon coarsely crushed
Ginger and garlic paste- 1 teaspoon
Salt to taste
Mustard oil

Cut the Tendli as shown in the image. Mince the onions and chillies and chop the tomatoes.

In a pot add mustard oil. When hot drop in the curry leaves and allow them to fry till they are crisp. Take the curry leaves out and set aside. In the same oil add the chillies and let them release their aromatic oils. Then add the onion and cook till translucent. Now add the tomatoes and continue the cooking for two minutes on  a high heat.

Drop the heat and add the ginger and garlic paste along with the pepper, turmeric powder and salt. Stir this well. Now add the cut tendli and mix this very well with the masala. You will realise that the number of onions and tomatoes are enough to form a masala that well coasts the tendli. When mixed  well, cover with a lid. Do not add water. Just make sure the gas is on a low flame. You need to cook this for the next 12 minutes (I timed it) stirring this twice in between this  period. Let this now rest and it will continue to cook in its own heat. Over cooked Tendli is terrible. When done, garnish with the fried curry leaves

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