Tuesday, September 13, 2011

Tendle Buthi (Ivy gourd Curry)

Tendle means Ivy gourd in konkani. I got this recipe from my aunt. There are many konkani dishes which does not have seasoning!! I was bit doubtful in its taste. But it turned out tasty. I ate this dish happily, even though I am not a fan of Ivy gourd. If you are in search of a new dish, then you need to try this out!

  • Ivy gourd- 250g
  • Onion, small- 1
  • Grated Coconut, fresh/ frozen- 1/2 cup
  • Roasted red chillis- 4
  • Tamarind- A small ball (gooseberry sized)
  • Coriander seeds- 1 1/2 tsp
  • Salt- To taste
  • Oil- 1 tsp

Wash the ivy gourd and trim its edges. Cut then into desired shape.

Chop the onion. Cook the chopped ivy gourd and onion in a cooker by adding little water and salt to taste (1 whistle).

To make masala- Grind the grated coconut, roasted red chillis, tamarind and coriander seeds to a fine paste by adding little water. 

Add this masala to the cooked vegetable mixture and bring it to a boil. Once it comes to a boil, heat it further for five minutes. The consistency of the gravy should be little dry (I made it medium thick since I wanted little gravy). Turn off the heat after the desired consistency is achieved. Now add oil on top of the gravy (no seasoning is required for this gravy). Tendle Buthi is ready!!

Serve it hot with rice , roti or dosa. Above measurement serves 2-3 people.

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