Tindli / Kundru / Ivy Gourd with Coconut

Tindora / Ivy Gourd - 40, ends trimmed and cut sidewise into thin roundels
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Curry leaves - 5
Turmeric - a pinch
Spicy Chickpea Powder - 1 tbsp
Grated Coconut - 1 tbsp
Red Chilli powder - 1/2 tsp (optional)
Salt

Heat oil and temper with mustard seeds.

Add the tindora roundels and saute on high heat for a few  minutes.

Add grated coconut, salt and a pinch of turmeric, reduce the flame and cook for about 10 minutes till the tindora slices become soft and lightly brown.

Add curry leaves, red chilli powder, chickpea powder and cook for five minutes more. Serve hot.

Tondli / Kundru / Ivy Gourd with Chickpea powder

Adapted from http://www.sailusfood.com/2010/09/29/dondakaya-pappula-podi-ivy-gourd-with-spiced-chickpea-powder/

Tondli / Ivy Gourd - 25 pieces, ends trimmed and sliced lengthwise into 4 pieces
Cumin Seeds - 1/2 tsp
Curry Leaves - 6
Green Chilli - 4
Onion - 1/2 cup, chopped
Turmeric - a pinch
Coriander powder - 1/2 tsp
Salt
Olive Oil - 1 tbsp

For Spicy Chickpea Powder, slow roast the following spices and ground to a fine powder:
Grated Dry Coconut - 1 tbsp
Garlic Cloves - 1
Dry Red Chillies - 2
Cumin Seeds - 1 tsp
Roasted chickpeas / Dalia - 2 tbsp
Salt - a pinch

Heat oil in a pan and temper with cumin seeds, curry leaves and green chillies.

Add the chopped onion and fry till transparent.

Then add the tongli slices, reduce to low flame and cover and cook, stirring once in a while, for atleast 20 minutes till the tondlis are half done.

Add salt, turmeric and coriander powder and cover and cook again till all the moisture is evaporated and the tondlis look wrinkled. Then add the spice powder, mix well  and cook uncovered for 5 minutes more.

Tondli / Kundru with Fennel Powder

Adapted from http://kichukhonn.blogspot.com/2008/07/kundru-ki-sabzi.html

Tondli / Kundru - 30, washed, ends removed and cut into quarters lengthwise
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Fennel powder - 2 tsp
Aamchur powder - 1 tsp
salt

Oil, hing and cumin seeds for tempering

Marinate the tondlis with all the powdered masalas and salt for 15 minutes. Heat oil and add cumin seeds and hing. Add the tondlis and fry well for some time. Add a little water and cover and cook till done.