Tendlichi Bhaji

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Recipe

Ingredients

200 grams	tendli (ivy gourd)
1 tablespoon	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 teaspoon	chana dal
1 pinch	asafoetida
2	dried red chilies
5 leaves	curry leaves
0.5 teaspoon	turmeric powder
1 teaspoon	red chili powder
to taste	salt
2 tablespoons	grated coconut

Instructions

1. 1 Wash the tendli thoroughly and slice them thinly.
2. 2 Heat coconut oil in a pan over medium heat.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add urad dal and chana dal, and sauté until golden brown.
5. 5 Add a pinch of asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds.
6. 6 Add the sliced tendli to the pan and stir well.
7. 7 Add turmeric powder, red chili powder, and salt to taste. Mix everything well.
8. 8 Cover the pan and let the tendli cook on low heat for about 10-15 minutes, stirring occasionally.
9. 9 Once the tendli is cooked and tender, add grated coconut and mix well.
10. 10 Cook for another 2-3 minutes and then remove from heat.
11. 11 Serve hot with rice or chapati.