Friday, July 18, 2014

Rajasthani Tendli(Ivy Gourd) Fry

by Neetu

Yes, it has been really long since I have written any post, bringing up a toddler is a very hectic job (for those who don’t understand this : P) you hardly get any time for yourself. These days I am very actively getting in touch with people to write for my blog, so someone asked me that will you post the day to day recipes on your blog or it has to be something fancy. Well the answer lies in this post I have added a pinch of twist to the daily boring Tendli and made it a little more interesting and we all need to do that in our day to day life as well to keep the charm on ; )

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Tendli/Ivy Gourd: 300 Gms
Oil: 2 Tbsp
Cumin Seeds/Jeera: 1/2 Tsp
Fennel Seeds/Saunf: 1/2 Tsp
Salt: to taste
Turmeric Powder: 1/4 Tsp
Coriander Powder: 1 Tbsp
Red Chilly Powder: to taste
Curry Powder: 1 Tsp
Roased Besam(Gram Flour): 1 Tbsp
Garam Masala: 1/2 Tsp
Aamchur Powder: 1/2 Tsp


This Quantity will serve 2-3 people.


  • Wash, rinse and wipe Tendli/Ivy Gourd and cut them into 4 pieces lengthwise.
  • Heat oil in a pan, add add cumin seeds and fennel seeds, when it crackles add cut tendli.
  • Add salt and turmeric, cover and cook till 3/4th done.
  • Now add all other ingredients except Garam Masala & Amchur Powder.

Tendli Fry

  • Cover and cook till done.
  • Finish off by adding Garam Masala & Amchur Powder.
  • Serve hot.

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Fennel Seeds give the dish a fresh aroma and flavour and Besan (Gram Flour) subtle downs the flavour and gives it that Rajasthani taste.

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That’s it for now, keep visiting hobbychef for recipes, reviews and much more. Also do check out jobs@HC if you wish to write for hobbychef and earn from home. Bye : )

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