Crispy Tendli
Crispy Tendli While on our road trip, we got to taste a lot of different variations of the sambars and Adams and aviyal and thoran, foogaths, fried fish etc that is the speciality of the south.... What really interested us was this dish that we had in a small little restaurant at kumily on the Kerala side of the border between Tamil nadu and Kerala. Made with ivy gourd (tindli in hindi and kovakya in Malayalam)...they were crispy little bites served in one of the many tiny bowls that constituted our thali meal....as I had a bite of the crispy deliciousness, I knew I had to try making it at home...... because I knew I would not be traveling all that way again. The recipe is pretty simple and I have used ingredients by guess work depending on the taste that I recollected...it was pretty close to what we had and next time I will tweak and twist the recipe with probably some cumin powder and ajwain added 200 gms of finely sliced ivy gourd (as fine as possible) Half a tsp turme