By Shreya Goswami
August 24, 2023
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Tendli or Ivy Gourd is a sadly underutilised vegetable in most Indian menus. This simple but delicious curry is sure to make you fall in love all over again.
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500g kundru (ivy gourd) 2 onions, finely chopped 3-4 tomatoes 3-4 garlic cloves 2 green chillies ½ inch ginger 2 tbsp cream 2 tbsp curd ½ tsp jeera 1 tsp haldi powder 1 tsp coriander powder 1 tbsp Kashmiri lal mirch powder ½ tsp garam masala ½ tsp aamchur powder
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Wash and cut kundru into halves. Fry in oil till light brown.
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Blend tomatoes, chilli, garlic, and ginger into a puree.
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Sauté cumin seeds and onions in oil till golden.
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Add spices, roast. Mix in tomato puree, cook till oil separates.
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Incorporate cream, fry till oil separates. Add kundru, cook covered for 10 mins.
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Add curd, water, cook to thicken. Mix in aamchur powder.
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