Tendli, known as ivy gourd in English is a highly nutritious vegetable, which is easily available throughout the year in India. It cooks fast and can be cooked in a variety of ways, but the simplest way, is to toss it in a simple tempering with basic Indian spices. Make sure you cook it for just the right amount of time, so as to maintain the crunch and bright green colour of the vegetable.
1 Sachet MAGGI Masala-ae-Magic
2 Tablespoons Oil
1 Tablespoon Cumin Seeds
1 Onion (Finely Chopped)
300 gms Tendli (Tondli/Ivy Gourd)
0.5 Teaspoon Red Chilli Powder
0.5 Teaspoon Turmeric Powder
1 Tablespoon Coriander Powder
1 Pinch Salt
2 Tablespoons Coriander Leaves (Chopped)
Prepare ingredients as mentioned in the list. Wash the tendlis and cut it lengthwise into four.
Heat oil in a karahi and add the jeera seeds. When they start to splutter, add onion, and fry till they turn soft and transparent.
Now, add the tendlis and cook by keeping it covered for 5 minutes on low flame. Then, add red chilli powder, turmeric powder and coriander powder. Further cook for 10 more minutes on low flame or till done.
Add the MAGGI Masala-ae-Magic, mix well and sauté for 2 minutes. Garnish with coriander leaves. Serve hot.