Tondli or Tendli as its called in Maharashtra, is a vegetable that looks like small dark green cucumbers but are stubby and
grow aggressively on vines. They are also known as Tindora or Tindla in Hindi, Goli in Rajasthani, Tondakayi in Kannada,
Dondakaya in Telugu and Ivy Gourd or Gentleman’s Toes or Gherkins in English. They are available in India throughout the year. This is a Maharashtrian style recipe.
Ingredients:
250gms tondli, sliced or cut into thin vertical pieces,
1 tsp mustard seeds (rai),
2 tsp cumin seeds (jeera),
1/2 tsp asafoetida (heeng),
1/2 tsp turmeric powder,
3/4 tsp red chilli powder,
Salt to taste,
Oil for frying,
Water,
Chopped coriander leaves.
Method:
Heat some oil (more than normal) in a wok (kadhai), add mustard seeds and when they splutter add cumin seeds, asafoetida, turmeric powder and red chilli powder. Mix and immediately add the chopped tondli, little water and mix well, now cover and cook till tondli is soft, cooked and all the water has dried up. Keep stirring at regular intervals. Add chopped
coriander leaves to garnish and serve with rotis.