Tondali Rassa Bhaji ~ Ivy Gourds Curry

Tondali Rassa Bhaji has mild spicy and nutty taste, goes well with roti.

Ingredients:

• Ivy gourds (tondli/ tindora)- 250 gm
• Mustard seeds- 1 tsp
• Asafoetida (hing)- ¼ tsp
• Turmeric powder- ½ tsp
• Home made masala- 3 tsp or (1 ½ tsp Red chilli powder + 2 tsp Goda masala)
• Peanuts, roasted & peeled-  2 tbsp
• Cumin seeds- 1 tsp
• Oil- 3 to 4 tbsp
• Salt- as per taste
• Fresh coriander, finely chopped- 2tbsp

Method: 

• Wash and wipe tondali. Cut the ends of ivy guards. Cut in the middle, make 4 to 6 parts lengthwise. 
• Grind peanut and cumin seeds with some water into fine paste.
• Heat the oil in a large non-stick pan or wok and add the mustard seeds. When the mustard seeds crackle, add asafoetida and tondali.
• Add turmeric powder and masala or chili powder. Sauté on a low heat for few seconds. 
• Cover and cook on a low heat for 5 minutes, while stirring occasionally. 
• Add salt, ground paste and some water to adjust consistency as per personal choice. Mix well and cover and cook on a low heat for 4-5 minutes or till tondli cooked, while stirring occasionally. 
• Add  goda masala, (jaggery, tamarind pulp if using) and some water if needed.
• Mix well and continue to simmer this curry for another 2 minutes. 
• Garnish with chopped coriander.  Serve hot with chapati/roti.

Tips:

• You can add to this curry 1 tsp tamarind pulp and ½ tsp jaggery. I also made as this, both are equally good in taste. 
• You can use fresh coconut paste instead of peanuts paste.
• Personally, I think that onion, ginger, garlic not goes well with any type of tondali curry.