An easy-to-make simple green vegetable dish that’s spicy, tangy, and nutritious. We all have made creative makeovers using yesterday’s dinner or prepared a quick recipe using leftover ingredients in the fridge. Somehow, we always come up with ways to make lunch boxes interesting for our loved ones. Let’s admit that whether you are in school, college, or at work, we all look forward to lunch breaks and delicious home-cooked food. That’s because mostly stir-fries are super quick to put together. It’s a great weeknight meal option because of the simplicity of the recipes. Plus, they are easy to serve and can be easily paired with any flatbread, rice, cauliflower rice, tortillas, or any other alternate cooked grains like quinoa or teff. Also, they are prepared with less oil, healthy, and stir-frying helps retain the nutrients in the veggies. You can prepare a dry curry either with one vegetable or mix veggies together. Today’s stir-fry recipe is prepared with one main vegetable. However, the scientific name is Coccinia Grandis. They look like very small cucumbers and grow on vines. They have a mild taste with a crunchy texture. While it’s widely used in Indian cuisine, it’s also used in cuisines from Africa to East Asia and Southeast Asia. Did you know that Tendli is a very healthy vegetable? It helps in controlling blood sugar levels and is good for diabetic patients. It’s also rich in fiber, protein, and vitamins. It’s also a good source of fiber, beta-carotene, and other micronutrients. It’s definitely a smart choice to include this green vegetable in your regular diet. BTW, a lot of people get confused between tindora and parwal but both are slightly different vegetables even though they look similar. Parwal has slightly tougher skin and pointed ends, while tindora has tender skin and slightly rounded ends. They even taste different. So don’t get confused. We love Tondli and I often cook with it. Apart from this curry, I often make Shahi Tendli and Tendli Bhaath.
It makes a great lunchbox recipeCan be made in an instant and tastes great as wellIt’s vegan and gluten-freeA simple, easy and tasty dishCan be made in 30 minutesIdeal recipe to include in the weekly meal rotation
Pick the ones that are thin, long, free of any blemishes, and dark green in color. It should not be light green or red, or any other color. The green color indicates that they are perfectly grown. They will ripen easily so choose the perfect tindora right away and you can store them for a longer period of time. You can also use frozen ones. Other veggies - Tomato and onions make this dish tangy, mildly sweet, and crunchy. Chillies - You can use Indian green chilies, serrano pepper, or jalapenos. Adjust the quantity based on your tolerance level. Garlic - It is one of the key ingredients in this recipe. Will be needed garlic cloves and garlic powder. Spices - Ginger, turmeric powder, paprika, coriander, and cumin powder give this dish its aromatic flavor. Cilantro and garam masala act as the final seasoning and lend a nice flavor to the dish.
It can also be paired well with any Indian flatbread like chapati, roti, naan, paratha, or even bhakhri. We also serve it with Sambhar or Rasam and rice. If you plan to serve them in a lunchbox, let it cool a bit and then pack it along with some flatbread. You can also make this dish without onions and garlic. If needed, you can garnish this curry with some shredded coconut. In order to increase the protein content, add some cooked chickpeas or any other beans. Some also like to add corn or potatoes. If adding potatoes, then add them after the onions and cook them till they turn soft. Then add the remaining ingredients. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
