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| Main Ingredients | Tendli, Walnuts |
| Cuisine | Gujarati |
| Course | Main Course Vegetarian |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 250 grams ivy gourds ( tendli),peeled and halved vertically
- ½ cup walnuts, crushed
- 2 tablespoons sesame oil (til oil)
- 1 teaspoon cumin seeds
- 1 tablespoon sesame seeds (til)
- 1½ cups chopped fresh coriander leaves
- ½ cup scraped fresh coconut
- Salt to taste
- 1 teaspoon sugar
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
Method
- Heat oil in a non-stick pan. Add cumin seeds and sesame seeds and let the seeds splutter.
- Add ivy gourd, mix, cover and cook for 6-8 minutes, tossing in between.
- Combine crushed walnuts, chopped coriander, coconut, ½ teaspoon salt, sugar and mint in a bowl. Mix well.
- Add coriander powder, turmeric powder, red chilli powder, salt to pan and toss to mix. Cook for 3-4 minutes.
- Add walnut mixture and mix well. Switch off heat.
- Serve hot.
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