A traditional mangalorean style of cooking tendlis. Makes a nice addition to a festive or celebratory meal!

Tendli Miryapito – Tendli Jeere Meerem (Ivy Gourd/Tindoras)

Ingredients

• ¼ Kg. Tendlis
• 2 onions
• 4 flakes garlic
• 1/2 “ ginger (optional)
• ½ cup cashewnuts (Moi) (soaked in water)
• 1 tsp. Jeere Meerem powder
• OR (jnstead of jeere Meerem powder)
• ½ tsp. cumin powder
• ½ tsp. pepper powder
• ¼ tsp. turmeric powder
• 1 tsp. salt
• 2 tbsp. coconut or olive oil
• ½ tsp. vinegar (optional)
• ¼ tsp. sugar (optional)

Method

1. Soak the tendlis in water and wash well. 
2. Cut off the head and tail and smash the tendlis with a pestle with a light hand lest they get completely smashed. 
3. Add the salt, masala powders, oil and mix well. 
4. At this stage you can pre-prepare and keep aside till ready to cook or even keep in the refrigerator overnight. 
5. Then add the chopped garlic, ginger (if using), sliced onion, add ½ cup water and cook till tender. 
6. When cooked half way, add the cashewnuts and  mix. 
7. Before taking off the fire add the vinegar and sugar and cook 5 minutes till water is almost absorbed. 
8. If water dries up too quickly, add some more hot water and continue cooking. 
9. Serve hot.