Tondli/ Tindora ka Subzi

TONDLI KA SUBZI

Tondli/Tindora(Ivy gourds) is also called as kovakai in tamil. This vegetable can also be made as fried curry like ladies finger or a dry subzi like potato bhaji for rotis. I have made this tondli as a gravy subzi. This tondli subzi is a very simple dish, easy to make for dinner.

INGREDIENTS:

1. Tondli- 250 gms.
2. Onion- 1 finely chopped.
3. Tomato- 1 finely chopped.
4. Oil- 3tsp.
5. Salt- As needed.
6. Chilly powder- 1 tsp.
7. Everest subji masala- 1 tsp.
8. Garam masala- 1 tsp.
9. Turmeric powder- 1/2 tsp.
10. Cumin seeds- 1 tsp.
11. Mustard seeds- 1 tsp.
12. Besan/ Gram flour/Kadala mavu- 1 tblspoon.
13. Coriander powder- 1 tsp.
14. Water- 1 cup.


METHOD:

1. Wash and clean tondli in running water. Chop it lengthy wise. If the inside part is red or pink in color, throw away those pieces. The inside part must be whitish green in color.

2. Heat oil in a kadai, add temper with mustard and cumin seeds. Add finely chopped onions and saute till it turns pink in color. Add chopped tomatoes and fry until it becomes soft. Add turmeric powder. Add the chopped tondlis and fry for sometime.

3. Add salt, chilly powder and the masala powders. Add half cup water and boil until the tondlis are well cooked. Mix half cup of water and besan in a bowl and make it as a paste. Make sure no lumps are formed. Add this to the sabzi and cook for another 2 to 3mins. Add water if necessary. It should neither be very thick nor very thin. It should be in a gravy consistency. Switch off the flame and garnish with chopped coriander.

Serve hot with any flat bread. We had this with phulkas.