Tendlya Butti

Ingredients 

• 250 grams ivy gourds (tindli), chopped
• 2 teaspoons scrapped coconut
• 2 medium onions, chopped

For paste

• 1/2 cup scraped fresh coconut
• 1 lemon sized tamarind ball
• 4-5 dried red chillies, roasted
• 1 tablespoon coriander seeds

Method

1. Grind together the coconut, tamarind, red chillies and coriander seeds with a little water into a coarse paste. Heat the oil in a non stick kadai.
2. Add the onions and sauté till reddish brown. Add the tendli and sauté for two minutes. Add salt to taste and stir.
3. Cover and cook on low heat till the tendli is almost done. Add the ground masala and continue to sauté on low heat till the masala turns brown and almost all the water is absorbed. Remove from heat and serve hot.

Nutrition Info