Ivy gourd/Tondali/ Tendli (thin and small sized) – 10-15
Freshly desiccated coconut – ½ cup
Sesame seeds – 2 tablespoons
Oil – 2 teaspoons
Goda Masala – 2 teaspoons
Jaggery (crushed) – 2 tablespoons
Mustard seeds- ½ teaspoon
Asafoetida – ½ teapsoon
Turmeric powder – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Salt – to taste
Coriander springs – few springs finely chopped
- Thoroughly wash and slice the sides of the tondali. Cook them for 3 whistles in a pressure cooker. Let it cool
- Dry roast coconut and sesame seeds and after cooling ground them together.
- In a kadhai heat oil. Add the mustard seeds and let them splutter. Add asafoetida, turmeric powder.
- Now add the grounded coconut and sesame mixture and add water according to the gravy consistency.
- Add the boiled tondali, goda masala, jaggery, salt, red chili powder.
- Let it cook for 5-7 minutes.
- Sprinkle the coriander springs or some desiccated coconut and serve hot with chapattis.
Instead of jaggery you could use 2 tablepsoons of sugar.
People who do not like sweet, could avoid adding sugar or jaggery.