Tendli (Ivy Gourd) and Chana Dal Stir-Fry

A simple, wholesome, and delicious everyday vegetable dish made with tender ivy gourd and protein-rich chana dal. This dry-style stir-fry pairs beautifully with chapatis, or even as a side dish with any meal.

Ingredients

700 grams tendli (ivy gourd), thinly sliced

200 grams chana dal

5 cloves garlic, sliced

2 medium onions sliced

2 medium tomatoes, finely chopped

Salt to taste

½ tsp cumin seeds

Oil as required

Spice Powders

½ tsp chilli powder

½ tsp pepper powder

1 tsp coriander powder

½ tsp turmeric powder

Method

Prepare the Chana Dal

Soak the chana dal for 6 hours or a few hours until softened.

Wash and boil the dal in just enough water until cooked but not mushy.

Drain any excess water and set aside.

Prepare the Stir-Fry

Heat some oil in a pan.

Add the cumin seeds and sliced garlic. Sauté until fragrant.

Add the sliced onions and sauté until lightly browned.

Add the chopped tomatoes and salt. Cook until the tomatoes soften and break down.

Add the chilli powder, pepper powder, coriander powder, and turmeric powder. Mix well and cook for a minute.

Add the cooked chana dal and sliced tendli. Mix everything together.

Sprinkle a little water, cover, and cook ( occasionally stirring) until the tendli is tender and fully cooked.

Adjust the seasoning if required and serve hot.

Tips

For extra flavour and spice, add 1 teaspoon of East Indian Bottle Masala along with the spice powders.

OR

You can also add 1 finely chopped green chilli along with the spice powders for additional heat.

Avoid adding too much water to maintain the dry texture of the stir-fry.