Tendli Talasani

1. 1

   Prepare the ivy gourd.

   • Wash 500g tendli thoroughly under running water.
   • Trim both ends and slice each tendli lengthwise into thin strips or wedges.
   • Pat dry with a kitchen towel to ensure they crisp up while cooking.
2. 2

   Toast the besan and set aside.

   In a dry pan over low heat, add 2 tbsp besan and stir continuously for 2-3 minutes until it turns light golden and smells nutty. Remove from heat and transfer to a small bowl. This step prevents the raw taste.

   TIPWatch the besan closely — it burns quickly once it starts changing color.
3. 3

   Make the tempering.

   • Heat 2 tbsp oil in a heavy-bottomed kadai over medium heat.
   • Add 0.5 tsp mustard seeds and let them splutter for 30 seconds.
   • Immediately add 0.5 tsp cumin seeds and cook until fragrant, about 15 seconds.
   • Sprinkle 1 pinch of asafoetida and stir briefly.
4. 4

   Cook the tendli with spices.

   • Add the sliced tendli to the pan and stir well to coat with the tempering.
   • Sprinkle 1 pinch of turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, and 0.5 tsp salt.
   • Mix everything gently but thoroughly.
5. 5

   Cover and cook until tender.

   Lower the heat to low-medium, cover the pan with a lid, and let it cook for 8-10 minutes. Stir once halfway through. The tendli will release some moisture and cook in its own steam. No water is needed.

   TIPIf the tendli sticks, sprinkle 1-2 tbsp of water only.
6. 6

   Add besan and crisp it up.

   • Remove the lid. Increase heat to medium.
   • Sprinkle the toasted besan and 0.5 tsp sugar evenly over the cooked tendli.
   • Stir-fry for another 3-4 minutes until the veggies are well-coated and golden-crisp at the edges.
7. 7

   Finish and serve.

   Turn off the heat. Squeeze 1 tsp lemon juice over the top and garnish with 2 tbsp chopped cilantro. Serve hot with roti or as part of a thali.

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