Wednesday, September 12, 2012

Tendle Buthi (Ivy gourd Curry)- Version 2

Tendle Buthi is a popular konkani dish. Tendle means Ivy gourd. Here the ivy gourd is cooked in an aromatic coconut sauce. The speciality of this dish is- it has no seasoning.

Few months back, I had posted the first version. That was my aunt's recipe. This recipe was in my note book, which I had written it few years back. Both the versions taste good in their own way. I felt the second version is on the intense side, as we add garlic to the masala. Try both the versions and stick to the one you like.

  • Ivy gourd-20-22
  • Grated Coconut, fresh/ frozen- 1 cup
  • Roasted red chillis- 4
  • Tamarind- A small ball (gooseberry sized)
  • Coriander seeds- 1 1/2 tsp
  • Garlic pods- 4
  • Salt- To taste
  • Coconut oil- 1 tsp


Wash the ivy gourd and trim its edges. Cut then into desired shape. I just cut them into four pieces.
Cook the chopped ivy gourd in a pot with water and salt, as required. 

While the ivy gourd is cooking, fry the red chillies in few drops of oil. Then allow it to cool. In the same pan, fry the coriander seeds in few drops of oil until it turns light brown. Then allow it to cool. Once everything is nice and cold, prepare the masala.

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

Add this masala to the cooked ivy gourd (the ivy gourd changes its color to pale green, once it is well cooked) and mix well. Add water and salt, if required. The final consistency of the dish should be medium thick. Once the mixture comes to a boil, continue heating for 2-3 more minutes and then turn off the heat. Then finally add the coconut oil and mix well. 
Tendle Buthi is ready!! 

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