Konkani style Tendli Sukke/ Ivy Gourd Coconut Masala curry

Ivy gourd is called Tendli or Thendula  in Konkani.Tendli Sukke is a  Konkani style Ivy gourd Coconut Masala curry and served as a  dry side dish with Rice.

The following ingredients are needed to prepare this delicious Tendli Sukke /Ivy gourd Coconut Masala Curry.

Ingredients:-

Tendli (Ivy gourd). - 8 or10 tender and fresh

Salt.                        - to taste
Dharambe sol.         - a small piece (kudampuli)

For grinding the Coconut Masala Paste:-

Coconut grating.  -1 cup fresh
Dry Red chilly.     -6
Turmeric powder. -1/4tsp

For Seasoning:-

Coconut oil.     -1tsp  or  Cooking oil. -1tsp
Urad dal.           -1tsp
Mustard seeds.  -1tsp

Instructions:-

Wash  the Tendlis thoroughly in water 2 /3 times to remove the dust on it and keep aside.

 Trim both the ends of each Tendli and chop into thin lengthy pieces.Keep aside.

Grind 1cup of freshly grated Coconut, 6 dry Red chillies and 1/4 tsp Turmeric powder to a thick and coarse paste without adding water. Keep aside the ground Coconut Masala paste.

Method:-

Heat Coconut oil or any cooking oil in a pan and splutter Mustard seeds. Add Urad dal and saute well till the dal slightly change its colour. .

Add the chopped Tendli pieces. Sprinkle little water and saute well on low flame. Cover and cook for 2 minutes.Saute in between.

 Add required Salt and a small piece of Dharambe sol (kudam puli) and mix well. Cover and cook the Tendli pieces till soft but little crunchy on low flame.

Add the coarsely ground Coconut Masala paste into the pan and mix well with the cooked Tendli pieces.Cover and cook for 2 minutes on low flame and saute in between.

When Tendli pieces cooked well and the ground Coconut Masala paste nicely coated with the cooked Tendli pieces, stir well and switch off the flame.

A tasty Konkani style Tendli Sukke is ready to serve as a dish with Rice.