Tendli Bhaji

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Recipe

Ingredients

250 grams	tendli (ivy gourd)
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 teaspoon	turmeric powder
2 teaspoons	red chili powder
1 cup	grated fresh coconut
1	green chili, slit
1 sprig	curry leaves
salt	to taste

Instructions

1. 1 Wash the tendli thoroughly and slice them lengthwise into thin strips.
2. 2 Heat coconut oil in a pan over medium heat.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
5. 5 Add the sliced tendli to the pan and stir well.
6. 6 Sprinkle turmeric powder, red chili powder, and salt over the tendli. Mix to coat evenly.
7. 7 Cover the pan with a lid and cook on low heat for about 10-12 minutes, stirring occasionally, until the tendli is tender.
8. 8 Add the grated coconut and slit green chili to the pan. Mix well and cook for another 2-3 minutes.
9. 9 Remove from heat and serve hot with rice or chapati.