Tendli Sukka
Veg
Vegan
A dry preparation of ivy gourd stir-fried with shredded coconut and traditional spices, a popular side dish in Konkani meals.
Cuisines
Konkani
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 250 grams | tendli (ivy gourd) |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 8-10 | curry leaves |
| 2 tablespoons | grated coconut |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | tamarind paste |
| 1 | green chili, slit |
| 1 teaspoon | jaggery |
| — | salt to taste |
Instructions
- 1 Wash the tendli thoroughly and slice them into thin rounds.
- 2 Heat oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add cumin seeds and curry leaves, and sauté for a few seconds.
- 5 Add the sliced tendli and sauté for 5-6 minutes until they start to soften.
- 6 Add grated coconut, red chili powder, coriander powder, turmeric powder, and salt.
- 7 Mix well and cook for another 5 minutes.
- 8 Add tamarind paste, slit green chili, and jaggery.
- 9 Stir everything together and cook for an additional 5 minutes until the tendli is well-coated with the spices.
- 10 Adjust salt and spices to taste, and remove from heat.
Tips
For a more authentic flavor, use freshly grated coconut and adjust the spice level to your preference.