Tendle (Gherkins/ Ivy Gourd)-Onion Masala.

“Tendle (Tondli/ Gherkins/ Ivy Gourd/Tondekayi/)- Onion Masala” … A tasty and delicious dry masala side dish that goes well when served with dalitoy-rice or with chapathi too ... but the best combo would be with our very own panpolo/neer dosa … Yummilicious … 

** Tendle also known as Tondli/Tondekayi/Gherkins/Ivy Gourd in other languages is a veggie that is very versatile and gets adapted well with all types of dishes. Dry masala bhaji prepared with this veggie tastes excellent and is a delight to relish either as side dish with dalitoy rice or with roti/dosa. I love to adapt and prepare different types of dishes using this veggie and today I prepared this awesome dish with addition of onions and dry masala and it tastes too good. Do try out this dish and enjoy with your family and friends. 

** Here is my simple method of preparing “Tendle (Tondli/ Gherkins/ Ivy Gourd/ Tondekayi)- Onion Masala” … My Style …. 

** Ingredients : 

Tendle/Tondli/Tondekayi/Gherkins/Ivy Gourd : 250 gms. 

Onion/Piyav/Kanda : 2 large sized. 

Garlic/Losun/Lehsun : 8-10 

Coconut/Soyi : 1 cup freshly grated. 

Tamarind /Imly/Chincham Paste : 1 tblsp 

Coriander Leaves/Kothimbir/Dhania : 2-3 tblsp finely chopped. 

Jeera/Cumin seeds : 1 tsp 

Curry Leaves/Kadipatta/Karbev : 8-10 fresh leaves. 

Haldi/ Turmeric Powder : ½ tsp 

Red Chilly Powder /Mirchi Powder : 1 tblsp 

Sambar Powder : 2 tblsp (I used store bought)

Goda Masala Powder : ½ tsp 

OR 

Garam Masala Powder : ½ tsp 

Salt/Namak/Meeta/Uppu : to taste 

Oil : 3 tblsp 

** Wash the tendle/gherkins well and then trim off both the sides and then cut them into 1/8 inch thick round slices. Wash well, drain, put it in an vessel add some water, pinch of salt and cook till 80% done. Keep this ready aside. 

** Peel off the onion skin and cut them into 1/3 inch square slices and keep it ready aside. Peel off the skin go garlic and chop it fine and keep it also ready aside. 

** Heat oil in a thick bottomed kadai/pan, when hot lower the heat to medium and add in finely chopped garlic and fry till the color changes slightly. Now add in jeera followed by onion pieces and curry leaves and fry till the onions are translucent. 

** Add in haldi powder, sambar powder, chilly powder, goda masala and fry well for just a minute. Now add in the grated coconut and mix well. Fry for 2-3 minutes. If you feel that the masala is getting burnt, sprinkle some water and continue frying the coconut. 

** Finally add in the tamarind paste along with the cooked and kept aside tendle/gherkin pieces and mix well. Add salt to taste and ½ cup of water and cook covered till it thickens well and there is no trace of water left. Garnish with coriander leaves and remove from fire. 

** “Tendle (Tondli/ Gherkins/ Ivy Gourd/Tondekayi)- Onion Masala” is done and ready to be served. Tastes great as a side dish with any dishes of your choice. Best when served with roti/paratha or poori, though I served it for lunch with Dalitoy-Rcie and other dishes. But for dinner I served it with roti and it was an awesome combo. I am sure this dish will be loved by your family and friends. 

** Note : Tendle/Gherkins are slightly sweeter in nature and need to be little spiced up. Here we have added on onions in plenty too which will also cut the spice level. But if you still find the amount of chilly powder added in more or you have small children who cannot tolerate heavy spice dose, do cut down on the amount of chilly powder added. The spice level is always individual choice. 

** Note: If you lover of Panpolo/Neer Dosa like me, I suggest you serve this dish with it, sure to be a hit in your home. I could not do so this time, but sure to prepare this combo another time, which when I do will surely share in the blog. Do keep trying different dishes often and surprise your family members. Change in life be it in food or activities is always a welcome one for all round development. 

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