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Tendli or ivy gourd is found almost all over the country. In fact, it is available even abroad, under the name of gherkins. But, every community has a favourite way of cooking it. Telugu people make stuffed tendli curry, while tamilians cook it with a simple tempering. The konkan people like to match it with fresh, raw cashews, while the maharashtrians like it with rice. Rice and tendli are cooked with assorted spices and grated coconut, resulting in a sumptuous meal. You can even try making this with brinjals instead of tendli. Serve hot garnished with coconut, coriander and cashewnuts, and simply tuck in to this maharashtrian special.
Soaking Time: 15 minutesPreparation Time: 15 minsCooking Time: 20 mins
Makes 4 servings
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