Easily make this restaurant-quality vegan dish at home using basic ingredients! This nutritious perineal herb is a great vegetable to cook with. It is finger-sized, green on the outside, and has white flesh with small seeds on the inside. It actually looks like a baby watermelon! It’s also rich in vitamin C, nutrients, and minerals plus it helps with digestion. It is versatile and can be used in many Indian recipes like curries, pickles, rice, and stir-fries. There are many health benefits to consuming this gourd. It helps inweight loss, and according to Ayurveda, it has the ability to enhance your immunity and interestingly is also an aphrodisiac. Besides this recipe, Tendli Rice and Tindora Fry are two of my favorite ways of cooking them. It’s got the tag ‘Shahi’ attached to it because of the richness in its gravy which comes due to tahini or cashews. The creamy curry texture makes it restaurant quality. This recipe is the perfect example of turning a regular vegetable into an exotic dish! Also, this Shahi Indian dish adds to my list of recipes from Bengali cuisine. It is a very distinct cuisine that uses different spices and flavors. I make and love Rose Sandesh from this cuisine. I can assure you that once they taste this Indian sabzi, they too will become fans of this vegetable and this dish just like me! This tindora/tendli recipe is loaded with flavors and this curry is bound to awaken your palate.
It’s vegan and gluten-freeA different way to serve ivy gourd Restaurant-style dish made at homeVery easy and simple to make
Other veggies like onion and tomatoes make this recipe wholesome and flavorful. Spices - Ginger, garlic, cilantro, mustard seeds, chilly powder, turmeric powder, bay leaf, cloves, and cinnamon for an aromatic flavor. Poppy seeds - One of the most widely used spices in Bengali cuisine is poppy seeds. It’s loved for its nutty aroma and taste. It is popularly used for adding a rich texture and flavor to dishes, as well as for its medicinal properties. Tahini paste - This is used to give this dish a rich creamy texture. You can also use raw cashews instead.
You can serve this Indian sabzi as the main course, pack it in lunchboxes, serve it at brunches, or as a weekday meal! It’s also perfect to be served on a festive day! To make this a complete meal from the Shahi Indian cuisine, serve it with Sultani Dal or Shahjahani Dal and Jeera Rice. Instead of Tendli, you can also use parwal and prepare this same dish. In fact, you can use this rich gravy to cook any other vegetable like cauliflower, potatoes, tofu, or even green beans. If you want a more rich taste, deep fry the tendli instead of shallow frying them. It will give it a slightly different and crunchy flavor. Substitute tahini paste with raw cashews if needed. 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.
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