Gherkins/ Ivy gourd/ Tendli

Vegetables are great for health, this is a universal truth. However, the wisdom held in that one sentence is often lost on most non-vegetarians. The story is no different at my home, specially with my husband. He is no fan of vegetables, except in exotic salads. It has been my mission to change that and in this quest I have been scouting for tasty and healthy vegetarian recipes. Can't say that I have been successful.....yet. But I am not giving up!

Gherkins or Ivy gourd is a nice crunchy vegetable and does not really have a powerful taste. The below recipe is quite simple and does not have too many ingredients. It can be made in a jiffy. This preparation goes well with hot chappatis or as a side dish with rice - curry, or dal - rice. Many people prefer when gherkins are crunchy and if you are one of them, adjust the cooking time accordingly. 

Ingredients:

1. Tendli (Gherkins/ Ivy gourd) - 1/4 kg
2. Tomato - 1 no (medium sized)
3. Kashmiri chilly powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Mustard seeds - 1/2 tsp
6. Curry leaves - a few
7. Oil - as required
8. Salt - to taste

Method:

1. Slice gherkins and tomatoes length wise.
2. In a pan heat oil, add the mustard, let it splutter. Add the curry leaves, turmeric powder, tomatoes, and the chilly powder. Stir well.
3. Add the gherkins and lastly add salt.
4. Cook it on slow flame till gherkins are cooked. It should take about 10 - 15 mins. 
5. Check for salt, spice and crunchiness. Put off the flame. 
6. Gherkins are ready to be served.