Tendli (Ivy Gourd) Subzi / Stir-Fry

• 2 -3 cups ivy gourd, halved lengthwise (tendli)
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 tablespoon coriander powder
• 1 teaspoon cumin seed
• 1 teaspoon lemon juice
• salt, to taste
• cilantro, for garnishing
• 1 tablespoon oil
• 12 teaspoon mustard seeds
• 12 teaspoon cumin seed
• 1 -2 dried red chili
• 3 -4 curry leaves
• 1 teaspoon Urad Dal
• 1 teaspoon channa dal
• 1 small onion, finely chopped

1. Heat a non-stick pan on medium heat and add the oil.
2. Once the oil is heated, add the seasoning ingredients.
3. When onions turn reddish, add the sliced tendlis and stir-fry on medium heat.
4. Fry them until the skin puckers a bit.
5. They will be a little soft but still crunchy to bite.
6. Add salt and the rest of the dry masala.
7. Sprinkle a generous amount of water and stir-fry.
8. Cover and cook for 4-5 minutes.
9. Adjust the spices.
10. Add cilantro and lemon juice.
11. Can be served with Chapatis or Phulkas.

chili powder, garam masala, coriander powder, cumin, lemon juice, salt, cilantro, oil, mustard seeds, cumin, red chili, curry, channa dal, onion

Taken from www.food.com/recipe/tendli-ivy-gourd-subzi-stir-fry-259521 (may not work)