Ivy Gourd or tendli is something not everybody likes. Though it is very healthy, we would not find many eating it fondly. Tendli is a perineal herb and a common vegetable in India. It has dark green-coloured skin with white flesh and seeds inside. This vegetable is harvested in an immature stage and is a bit bitter in taste. Now we know why people don’t like it.
I remember my mom convincing me to eat tendli because of its ample benefits. Though I didn’t like its taste, I had it for health’s sake and then, I realized it was not that bad. Besides, we can always do this much for our health. Tendli or ivy gourd has been best known to boost metabolism and prevent obesity. It has a low-calorie count and is thus, beneficial for the human body. Moreover, it improves glucose tolerance and lowers blood pressure. Ivy gourd leaf is magical as per Ayurveda. Apart from this, ivy gourd is high in vitamin C and promotes good skin. It helps you in getting rid of wrinkles and prevents skin allergies and diseases. Ivy gourd is a miracle when it comes to cure constipation because it is rich in fiber content. One important thing is that some people may have an allergy after eating it but that is not for everyone.
There might be various recipes to cook tendli but the one shared by celebrity chef Ranveer Brar is a steal. Chef Ranveer Brar keeps on sharing some of the amazing and delicious recipes for us. This time, he has shared the recipe of tendli ki sabji and we know, there could be nothing better than this. Have a look at the recipe shared by chef Ranveer Brar.
Preparation time- 10 minutes
Cooking time- 20 to 25 minutes
Servings -2
Ingredients
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1-inch ginger (chopped)
- 2-3 fresh green chilies (chopped)
- 1 sprig curry leaves
- 2 heaped tbsp peanuts
- ⅓ cup fresh coconut (grated)
- ¼ tsp asafoetida
- ½ tsp degi red chili powder
- ½ tsp turmeric powder
- ¼ tsp coriander powder
- ½ kg Ivy Gourd or tendli (sliced)
- Salt to taste
- 3 tbsp coriander leaves (chopped)
- 2 tbsp fresh coconut (grated)
- ½ small lemon juice
- fresh coriander leaves
- freshly grated coconut
Method
- Take a kadhai and heat oil.
- Add mustard seeds, cumin seeds, ginger, green chilies, and curry leaves. Sauté for half a minute.
- Add peanuts and sauté for half a minute on medium heat.
- Now add grated coconut and sauté for a minute.
- Add the asafoetida, degi red chili powder, turmeric powder, coriander powder, and sauté until fragrant.
- Then add the ivy gourd (tendli), and salt.
- Mix everything properly then cover and cook for 5-7 minutes on medium heat.
- Remove the lid and add coriander leaves, grated coconut, and lemon juice and give it a final mix.
- Serve hot on a serving plate and garnish with coriander leaves and freshly grated coconut.
Try this recipe of tendli ki sabji shared by chef Ranveer Brar and let us know about your experience.