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Ivy Gourd Stir Fry | Tendli Stir Fry | Gherkins Stir Fry Recipe – Khanapoor

Features:
  • Gluten Free
  • Vegan
Cuisine:

A healthy, vegan and gluten free dish prepared with out onions and garlic.

  • Serves 4
  • Easy

Ingredients

Directions

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Ivy Gourd Stir Fry without garlic and onion is one of the most delicious stir fries. It is very easy, simple and time saving.

Ivy Gourd stir fry without garlic and onion has always been one of my favourite dishes. The mildly charred flavour of the dish, makes you want more and more.

This Ivy Gourd Stir Fry is a traditional recipe (Tendle Talasani) of my community (G.S.B).  It tastes heavenly with rice (chawal) and dal.

The other names for this vegetable are Kundru, Tendli, Gherkins.

This stir fry is very low in calories, carbohydrates and fat. So it is very healthy for people wanting to lead a healthy lifestyle. Ivy Gourd is rich in minerals like Iron, Calcium, Potassium and vitamins like B1, B2, B3 and C.

It can be a great option for vegan and gluten free food. You can also have it as a evening snack or starter. It is always better to use smaller ones as they are more flavourful.

Ivy Gourds are available through out the year so it can be a staple in your pantry.

This dish is ideal for bachelors and people who want to learn cooking.

My family and I love this dish and I am sure you and your loved ones will love it too.

So, now, let us see how to prepare this easy yet delicious Ivy Gourd Stir Fry.

Firstly, you will require fresh Ivy Gourds (tendli). The smaller and tender, the better.

fresh gherkins

Then, trim the edges and gently crush the ivy gourds (tendli). You may use a mortar and pestle to do this. Be careful not to crush them completely.

gherkins or tendli

Add salt (namak) as per taste and mix properly and let it rest for at least 30 minutes.

add namak

This will lead to the ivy gourds (tendli) releasing water. Squeeze the ivy gourd (tendle) between your palms to get rid of the water.

press the gherkins together to squeeze out the water

Heat cooking oil (tel) in a kadhai (wok).

heat the cooking oil

Add mustard seeds (rye).

add rye

After they splutter, add dry red chillies (sukhi lal mirch).

add sukhi lal mirch

Then, add the ivy gourds (tendli) and mix properly.

add the crushed gherkins

Add water (paani). The amount of water (paani) depends on the tenderness of the ivy gourd (tendli). If it is tender, add less water (paani), if not, then add more water (paani).

add paani

Cover it with a lid (dhakkan) and cook it on a medium flame, till the ivy gourds (tendli) are cooked.

cover it with a dhakkan

Remove the lid, once they are cooked and keep the flame on low.

cooked gherkins

Then, let them continue to cook till they become slightly charred. Do this by flipping the ivy gourds (tendli) intermittently.

charred gherkins

Once you get the desired charred level, remove it from the kadhai (wok) and serve.

gherkins stir fry

So please try it and we will be eagerly waiting for your feedback and click on the link below to watch the video.

 

I am also sharing links of other stir fries from this blog for you to try. Beetroot Stir FryPotato Stir FryIvy Gourd Stir FryFrench Beans Stir FryFrench Beans Stir Fry Without Garlic and Onions.

Bon Appetit.

 

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Steps

1
Done

Step 1

Take 500 grams fresh ivy gourd (tendli). Trim the edges and gently crush them but not completely with a mortar and pestle. Add salt (namak) as per taste. Mix it properly and let it rest for at least 30 minutes.

2
Done

Step 2

After 30 minutes, the ivy gourd (tendli) will release water. Gently squeeze out the water by pressing the ivy gourd (tendli) between your palms and keep aside.

3
Done

Step 3

Heat cooking oil (tel) in a kadhai (wok), add mustard seeds (rye) and after they splutter, add the dry red chillies (sukhi lal mirch). Then, add the ivy gourds (tendli) and mix properly.

4
Done

Step 4

Add water (paani) as required depending on the tenderness of the ivy gourds (tendli) and cover it with a lid (dhakkan) and let it cook on a medium flame.

5
Done

Step 5

After the ivy gourds (tendli) are cooked, remove the lid, and let it cook on a low flame to get a charred flavour. Stir intermittently so that the ivy gourds (tendli) get charred uniformly. Once they are done, remove it on plate and serve.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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