Tendli Fry
Tendli Fry is a Goa Indian lunch dish made with tendli, onion, garlic, mustard seeds and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 25 min
- Calories (estimate)
- ~220 kcal
- Course
- Lunch
- Cuisine
- Goa (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 250g tendli (ivy gourd), thinly sliced lengthwise
- 1 medium onion, thinly sliced
- 2-3 cloves garlic, crushed
- 1/2 tsp mustard seeds
- 8-10 curry leaves
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 2 tbsp coconut oil
- Salt to taste
Method
- 1Heat coconut oil in a pan, add mustard seeds and let them splutter.
- 2Add curry leaves, crushed garlic, and sliced onion; sauté until onion is soft and lightly browned.
- 3Add sliced tendli, red chili powder, turmeric powder, and salt.
- 4Mix well, cover the pan, and cook on low heat for 15-20 minutes, stirring occasionally.
- 5Cook until tendli is tender and slightly caramelized, with a nice roasted flavor.
- 6Serve hot as a dry side dish with Goan fish curry and rice.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
