It is then mixed with boiled sweet corn and soaked peanuts. Dressing is prepared with lemon juice and herbs.

Serve tendli carrot salad chilled. Makes: around 2 Servings of Carrot Salad.

Ingredients: / Ivy Gourd 8 app. Carrot 1/2 Small Sweet Corn 1/8 Cup Raw 2 Tbsps a big Pinch Lemon Juice 1 Tbsp few Sprigs Crushed to Taste Salt to Taste Olive Oil 1/2 tsp Method of preparation: Wash, remove ends and chop the tendli into small pieces.

Peel, remove ends, wash and finely chop the carrot. Boil the sweet corn till just soft and strain.

Wash and very finely chop the cilantro leaves. Soak peanuts in warm water for couple of hours and strain the soaked peanuts.

In a mixing bowl, mix together lemon juice, cilantro, crushed black pepper, mint powder oil and salt. Whisk well and stir in chopped tendli, carrot, sweet corn and peanuts.

Taste and adjust seasonings of necessary. Serve tendli carrot salad chilled.

Notes: Make sure to chop the vegetables to same size. Suggestions: Adjust the amount of ingredients according to your preference.

Variations: Finely chopped cucumber can also be added for extra juiciness. Other Names: Carrot Salad (less)

Heat pan, add 1 tbsp of water, sesame seeds and saute until seeds turn light brown.Grind roasted sesame seeds and roasted bengal gram into fine powder.

Add this powder to the fried tendli along with red chilli powder and salt.Serve hot with rice.

Notes: You can deep fry tendli if you wish (less)

Grind green chilli coarsely. Heat oil and add all the talimpu ingredients.

Remove when seeds start to splutter. In a bowl, add chopped tendli, grated mango, ground green chilli, above talimpu and salt.

Mix thorougly and serve. Notes: Tastes great when eaten fresh (less)

Slit each tendli lengthwise twice upto 3/4 the length. Stuff the besan paste into each tendli.

In a deep pan, heat oil and add the stuffed tendli. Stir-fry on medium low flame until tendli turns golden brown.

Serve hot with rice. Notes: Make sure the besan paste is solid enough (not pouring) to stuff into tendli (less)

Pulse the fried tendli along with roasted spices into coarse mixture. Serve tendli chutney with steamed rice and dollop of ghee.

Makes: around 1 Cup of Chutney. Ingredients: / 2 Cups Sliced Green Chiles 1 – 2 1 inch Piece Red Chili Powder 1/4 tsp Salt to Taste Oil 1 Tbsp Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Oil 1 tsp Method of preparation: Wash, remove ends and slice the tendli.

Remove stems, wash and slice the green chiles. Heat a tablespoon of oil in a pan, add the sliced tendli.

Fry for few mintues, cook covered for around 5 – 10 minutes or until tindora becomes just soft. Uncover, fry for another minute or two and remove from heat.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chiles and remove from heat.

Add the cooked tendli, above talimpu, tamarind, red chili powder and salt to the food processor or grinder. Pulse for multiple times till tendli is thoroughly minced but not to a complete paste.

Remove the tendli chutney onto a bowl. Serve tendli chutney with steamed rice and dollop of ghee.

Notes: Make sure tendli is cooked right. Suggestions: Make sure not to overcook the tendli / tindora.

Adjust spice with green chiles and sourness with tamarind. Variations: You can also check other recipes Other Names: Chutney, Dondakaya Pachadi (less)

Ingredients 1 1/2 cups tendli, sliced horizontally 1 cup long grained rice 1/2 teaspoon mustard seeds ( rai ) 1/2 teaspoon cumin seeds ( jeera ) 3 cardamoms 12 mm. (1/2") piece cinnamon 5 cloves 1/4 teaspoon fenugreek seeds (methi) 2 green chillies , slit 5 curry leaves 1/4 teaspoon asafoetida ( hing ) 1/2 teaspoon turmeric powder ( haldi ) 1/2 teaspoon chilli powder 1/4 cup grated coconut 1 tablespoon ghee salt to taste To be ground into a spice powder 2 cloves , roasted 12 mm.

(1/2") piece cinnamon 1 teaspoon coriander seeds, roasted 1 teaspoon cumin seeds ( jeera ), roasted 1 teaspoon caraway seeds (shah jeera ) 1/2 cup grated dry coconut (kopra) 2 tablespoons sesame seeds ( til ) For the garnish 1/4 cup grated coconut 2 tablespoons chopped coriander 2 tablespoons cashewnuts , fried Method 1. Wash and soak the rice for about 10 minutes.

Drain and keep aside. 2.

Heat the ghee and add the mustard seeds. When they crackle, add the cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafoetida.

3. Add the tendli and rice and saute for a few minutes.

4. Add the turmeric powder, chilli powder, half the spice powder and salt and mix well.

Saute for a further 2 minutes. 5.

Add 2 cups of hot water and cook on slow flame till the rice is tender. 6.

Add 1/4 cup grated coconut and the remaining half of the spice powder. Cover and cook for about 2 minutes on a very slow flame.

7. Serve hot, garnished with the grated coconut, coriander and the fried cashewnuts.

Tips VARIATION : You can also use brinjals instead of tendli in this recipe to make VANGI BHAAT and peas to make VATANA BHAAT (less)

Wash and cut the ends of each tendli. Cut each tendli lengthwise into 4 pieces.

Peel and cut the potatoes into strips like you cut for French fries. Heat oil in a kadhai; add cumin seeds, mustard seeds and asafetida.

When they splutter add the tendli and the potatoes, little salt to taste. Simmer and cover the kadhai with a lid having some water in it.

Stir after regular intervals and cook till they are almost done. Sprinkle the coconut mixture which has been kept aside, over the cooked tendli.

Mix well. Let this simmer for about 3-4 minutes on a slow flame.

Serve with chapattis and dal rice. RELATED RECIPES Coconut cookies Potatoes stuffed with paneer and walnuts Coconut halwa Nutritious thotakura bonda(bonda with amaranth leaves Eggless walnut dates cake Ingredients: kg - tendli 3 - medium sized potatoes cup - scraped coconut 2 tbsp - finely chopped coriander leaves 2 to 3 tbsp - coriander powder 1 tbsp - chilly powder tsp - turmeric powder 1 tsp - garam masala powder 1 tsp - sugar juice of one lemon salt to taste For Tempering (Vagar): 4 tbsp - oil 1 tsp - cumin seeds 1 tsp - mustard seeds 1 tsp - asafetida (less)

Serves 4. Ingredients 2 teacups sliced tendlis 1/2 teacup cashewnuts 1/2 teaspoon mustard seeds 3 red chillies, broken into small pieces a pinch sugar 2 tablespoons oil salt to taste For the topping 1/2 teacup grated coconut This is a privileged section on tarladalal.

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Dalia and peanuts are ground into fine powder. The tindora fry is then mixed with ground powder and other spices.

Serve spicy tendli fry with plain steamed rice or with roti. Makes: around 4 Servings of Spicy Fry.

Ingredients: 30 approximately. Dalia / 2 Tbsps Roasted 2 Tbsps Dry Coconut 1 Tbsp (grated) Red Chile Powder 1/2 tsp Powder 1/8 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash, remove ends and slice the tendli vertically twice or more depending on the thickness of the tindora.

Grind roasted gram, roasted peanuts and dry coconut into fine powder using a spice blender. Heat a tsp of oil in a pan, add all other talimpu ingredients in order.

When mustard seeds start spluttering, add sliced tindora. Cook covered on low flame till tindora turns little soft and changes color.

Uncover and fry tindora on medium high flame till the edges turn golden brown. Add a tsp of more oil if required during this process.

Finally stir in red chile powder, ground peanuts and dalia powder and salt. Fry for couple of seconds to let the powder coat tindora and remove from heat.

Serve tendli fry with plain steamed rice or with roti. Notes: Make sure tindora is cooked well before removing from heat.

Suggestions: If tindora feels raw, put the fry back on heat, sprinkle little water and cook covered till tindora turns soft. Variations: You can also add little bit of tamarind extract to the fry if you wish.

Other Names: Spicy Fry (less)