Ivy gourd/tondli/tindora is from the cucumber family. Some preparations need them cut into small rounds and some need them slit long and thin. It is weird...but personally I think they taste different both ways. My mind does not want to accept this, but my tastebuds seem to have a different story to tell everytime! :)
Tondlichi bhaji is one of Alok's favorite vegetable preparations. I, on the other hand, am not a big fan.
Alok prefers to take lunch from home to his office. Good for health and of course on the pocket!
I like making tondli this way because it is so very simple and quick that it is absolutely ideal whenever I need this ready by 7 in the morning.
Perfect low brain activity so early in the morning!
Serves: 2 to 3 people
500 gms ivy gourd/tondli, cut into thin rounds
1 large onion, roughly chopped
3/4 tsp mustard seeds
2 pinch asafoetida
1/2 tsp turmeric powder
3/4 tsp red chilly powder
1/2 tsp sugar
1/2 tsp cumin powder (optional)
1/2 tsp coriander powder (optional)
1 tsp garam masala
Salt to taste
Step 1 - In a pot, heat 2.5 tblsp oil. When the oil is hot, add in mustard seeds and let them splutter. Add in the asafoetida and turmeric powder. Saute for a few seconds and add the onions. Saute for 5 to 6 mins on a medium high flame till the onions get light brown.
Step 2 - Add in the chopped tondli/ivy gourd. Mix everything well and cook covered for 5 to 10 mins stirring occasionally. When it is cooked half way through add the red chilly powder, salt, cumin powder and coriander powder. Mix well and cook till the veggies are cooked.
Step 3 - Just before everything is done, sprinkle in the garam masala and mix well. Cook covered for another minute and we are done.
Serve hot with some chapatis.
You can jazz up the same dish in different ways by changing the final masala. I have replaced garam masala with tandoori masala, meat masala and even malwani masala. Use your own imagination!