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Tendli Ki Sabji
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40 Mins
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4-5 People
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10 Mins
Introduction
Namaste! I’m Ajay Chopra, and let me share with you a dish that has brought immense joy to my kitchen - Tendli Ki Sabji. You know, in India, we cook meals twice a day, every day, and we always crave something different, something tasty. This recipe, my friends, is a testament to that spirit of variety.
The first time I encountered Tendli, I was intrigued by its resemblance to a smaller version of parwal. It was during one of my travels to Maharashtra that I was introduced to this gem. I vividly remember the scorching heat of the day, and the local market was bustling with vendors selling fresh tendli, or kundru, as some call it. I couldn’t resist its charm and decided to bring some back to my kitchen.
Recipe of Tendli Ki Sabji
Ingredients of Tendli Ki Sabji
Masala Ingredients:
- Peanuts with skin: 2 tbsp
- Coconut: 2 tbsp
- Black Cardamom: 1 pc
- Cloves: 5-6 pcs
- Cinnamon: 1 inch
- Coriander Seeds: 1 tbsp
- Sesame seeds: 1 tbsp
- Water: as required
Main Ingredients:
- Mustard Oil: 2 tbsp (for searing tendli)
- Tendli (Ivy Gourd): 400 gms
Cooking Ingredients:
- Mustard Oil: 1 tbsp (for cooking base)
- Cumin Seeds (Jeera): 1 tsp
- Chopped Onions: 2 pcs
- Chopped Green Chilies: 1 tsp
- Curry Leaves: 8-10 pcs
- Tomatoes: 1½ pcs, chopped
- Salt: ½ tsp
- Turmeric Powder: ½ tsp
- Red Chili Powder: 1 tsp
- Sabji Masala: 1 tsp
- Water: as required
- Shallow Fried Tendli: from preparation
- Kasoori Methi: 1 tbsp
- Chopped Fresh Coriander: 1 tbsp
Instructions of Tendli Ki Sabji
Prepare the Tendli
- Wash and Trim the Tendli:
- Wash the tendli (ivy gourd) thoroughly.
- Trim the top and bottom ends.
- Make a strategic incision, slicing halfway through the center of each tendli piece.
Sear the Tendli
- Heat Mustard Oil:
- Heat 2 tbsp of mustard oil in a pan.
- Once the oil is hot, add the tendli pieces to the pan.
- Sear the tendli, coating each piece evenly in the oil.
- Cook until the tendli turns a golden-brown hue.
- Set the partially cooked tendli aside.
Prepare the Masala
- Roast the Ingredients:
- In a fresh pan, dry roast 2 tbsp of peanuts (with skin), 2 tbsp of coconut, 1 black cardamom, 5-6 cloves, 1 inch of cinnamon, 1 tbsp of coriander seeds, and 1 tbsp of sesame seeds.
- Roast until the ingredients are fragrant and lightly browned.
- Turn off the heat and let the spices cool.
- Once cool, blend the roasted mixture with a little water to form a smooth paste.
Cook the Base
- Sauté the Onions and Spices:
- Heat 1 tbsp of mustard oil in a pan.
- Add 1 tsp of cumin seeds and let them sizzle and crackle.
- Add 2 chopped onions and caramelize until they are light golden brown.
- Add 1 tsp of chopped green chilies and 8-10 curry leaves, sautéing briefly.
- Add Tomatoes and Spices:
- Add 1½ chopped tomatoes, ½ tsp of salt, ½ tsp of turmeric powder, and 1 tsp of red chili powder.
- Stir and sauté until the tomatoes soften and blend with the spices.
Combine and Cook
- Mix in the Masala and Tendli:
- Add the prepared peanut-coconut masala to the pan, mixing it gently with the base.
- Introduce the reserved tendli pieces, ensuring they soak up the rich masala.
- Sprinkle 1 tbsp of kasoori methi and 1 tbsp of freshly chopped coriander.
Serve
- Serve Hot:
- Serve the tendli ki sabji hot with steaming chapatis or rice.
About the Recipe
Tendli Ki Sabji is not just any side dish; it's a reflection of Maharashtrian culinary art, blended with my own touch of North Indian flavors. The main ingredient, tendli or kundru, is a relative of parwal but with a softer skin, making it perfect for a quick and flavorful sabji. I personally love preparing it in mustard oil, a nod to my UP roots, where mustard oil reigns supreme in cooking. The beauty of Tendli Ki Sabji lies in its simplicity and the delightful combination of spices that create a symphony of flavors in every bite.
The recipe involves lightly frying tendli in mustard oil and then cooking it in a rich, aromatic gravy made from peanuts, coconut, and a medley of spices. This dish is a perfect example of how everyday ingredients can be transformed into something truly special with just a little love and the right technique.
Cooking Tips
- Choose Fresh Tendli: Look for tendli that is firm and bright green in color. Avoid any that are soft or have blemishes.
- Don’t Overcook: Tendli should be cooked just until tender. Overcooking can make it mushy and less appealing.
- Use Mustard Oil: Mustard oil adds a unique flavor that complements tendli beautifully. If you’re not used to it, you can substitute with peanut oil or even refined oil.
- Prepare the Masala: Toasting the spices and nuts brings out their flavors. Don’t skip this step for an authentic taste.
- Adjust the Spice: If you prefer a milder dish, reduce the amount of green chilies and red chili powder.
Pairing Guide
- Serve with Rice: Tendli Ki Sabji pairs wonderfully with steamed rice or jeera rice, allowing the flavors to shine through.
- Enjoy with Roti: This sabji is also perfect with roti or chapati for a wholesome meal.
- Accompaniment: Add a side of yogurt or raita to balance the spiciness of the dish.
- Pickles and Papad: Serve with Indian pickles and papad for added texture and flavor contrast.
Frequently Asked Questions about Tendli Ki Sabji
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What is tendli, and how is it different from parwal?
- Tendli, also known as kundru or ivy gourd, is a smaller, softer-skinned relative of parwal. It is easier to cook and does not require peeling.
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Can I make Tendli Ki Sabji with other oils?
- Yes, while mustard oil adds a distinctive flavor, you can use peanut oil, refined oil, or even coconut oil for different flavor profiles.
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Is Tendli Ki Sabji a traditional dish?
- Yes, Tendli Ki Sabji is a traditional dish in Maharashtrian cuisine, but it has variations across different regions of India.
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Can I add other vegetables to Tendli Ki Sabji?
- You can, but it’s best to keep it simple to let the flavor of tendli shine. However, potatoes or peas can be good additions.
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How do I store leftover Tendli Ki Sabji?
- Store leftovers in an airtight container in the refrigerator. It can last for up to 2-3 days.
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Can I make Tendli Ki Sabji without onions and garlic?
- Yes, you can make a no-onion, no-garlic version by omitting them and adding a bit more of the other spices.
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What can I serve with Tendli Ki Sabji for a complete meal?
- Tendli Ki Sabji can be served with rice or roti, a side of dal, and a refreshing raita or salad for a complete meal.
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Is Tendli Ki Sabji suitable for a vegan diet?
- Yes, Tendli Ki Sabji is naturally vegan as it does not contain any animal products.
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Can I prepare Tendli Ki Sabji in advance?
- You can prepare the gravy in advance and store it in the refrigerator. Cook the tendli fresh when you’re ready to serve for the best texture.
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Why does the tendli need to be half-cooked in mustard oil?
- Half-cooking tendli in mustard oil helps to soften it slightly while retaining its crunch, which blends perfectly when cooked further in the gravy.