Tendli Miriyapito
Ivy gourd pepper style is a classic Mangalorean Catholic style side dish that goes very well with rice and dal
Calories 138kcal
Ingredients
- 300 grams tendli (ivy gourd)
- 1/4 tsp haldi turmeric
- 1/2 tsp pepper powder
- 1/2 tsp cumin powder
- 1/2 inch ginger, finely chopped
- 1 green chilli
- 1 medium onion, sliced
- 3-4 sols or 1 tsp lime juice
- 1/4 tsp granulated white sugar
- salt to taste
- 1 tsp oil or ghee ghee gives a great fragrance
Instructions
- Wash & drain the gerkins. Remove ends (stalk & bottom) & gently mash each gerkin with a pestle. This is just to ensure that the spices enter the ivy gourd which would otherwise be bland. You can even slit them halfway, but the pestle is a far easier option.
- In a pan (or a pressure cooker) add the ivy gourds and all the ingredients mentioned above. Stir & add about 2-3 tbsps of water. Cover the lid, add the weight (whistle) and cook on high flame. Turn off flame when the first whistle blows off.
- Allow the weight to loosen, open, stir well to ensure all ingredients have been mixed properly.
- Serve hot with steaming boiled rice & fish curry
Nutrition
Calories: 138kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 159mg | Potassium: 331mg | Fiber: 4g | Sugar: 9g | Vitamin A: 476IU | Vitamin C: 42mg | Calcium: 50mg | Iron: 1mg