Cooking is not Rocket science, it is an art. It just needs a calculative and combined effort of creativity, passion and flare for cooking.

I just love the lyrics of this particular song “ Dabba” in the movie Stanley ka Dabba the lyrics goes

“Sirf Dal chawal, sabji ka nahi, Paneer ,mushroom gobi ka nahi
Methi mutter malai ka nahi , balki ek sari mamta aur der sara pyar se bara”

Yes that’s exactly what is required, the main ingredient is love and putting your heart & soul in the simplest of dish and making it yummy delicious. So let’s explore some easy humble, simple and tasty dishes from across the globe and add spice in our every day cooking.

Tendli Curry

Ingredients

• 250 gms tendli (Ivy gourd)

• 2 medium onion cubed and diced

• 2 tbsp Coriander powder

• 1 tbsp chili powder and ½ tspn turmeric powder

• ½ Coconut (grate and prepare 3 extractions, thick, medium and thin)

• The remains of the coconut after extracting the milk should be retained

• Oil as required

• Salt as required

Direction

• Wash, clean and cut tendli into long thin slice.
•  Pour a little oil in the pan and fry in light brown and keep aside.
•  In the same pan add little more oil and add the diced onion and fry till translucent , add 11/2 tbsp coriander powder, 1 tbsp chili powder and 1/2tsp turmeric powder and sauté well on low flame till the flavor of the spices comes and oil comes on the top layer .
•  Add a little water and cook the spices again for a few minutes and now add the 3rd coconut milk and let it boil, now add the second milk and the fried tendli and keep in low flame.
• Finally add the thick extract and just stir and bring to one boil.
• In another pan fry the coconut from which we have drained all the milk and just dry roast it in little oil till golden brown and then add it to the gravy.
•  Serve hot with roti, parathas or steamed rice.