IVY GOURD POTATO CURRY (TENDLI BATATA GRAVY)

Ivy gourd Potato Curry / Tendli Batata Gravy is a coconut based tasty masala gravy made with Ivy gourd and Potato and goes well as a side dish with Rice, Chapathi, Paratha etc.

The following ingredients are needed to prepare Ivy gourd Potato Curry / Tendli Batata Gravy. 

Ingredients:-

Ivy gourd / Tendli. -10
Potato / Batata.     - 2
Kudampuli.          -1small piece [Kerala Tamarind]

For grinding the Masala paste:-

Grated Coconut.    -1cup
Coriander powder. -2tsp
Red chilly powder. -1tsp
Turmeric powder.   -1/4tsp

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1 tsp
Dry Red chilly. -1
Curry leaves.    -1spring
Onion.               -1medium size

Instructions:-

Wash Tendli [Ivy gourd] in Water 2/ 3 times and trim both the ends of each Tendli. Chop each Tendli into 4 pieces lengthwise and keep aside.

Peel, wash and chop Potato into 1 inch lengthy pieces. Wash the Potato pieces and keep aside.

Peel and finely chop Onion and keep aside.

Broke dry Red chilly into two halves and keep aside.

In a pan roast grated Coconut for 2 minutes on low flame. Add Coriander powder, Red chilly powder and Turmeric powder. Saute well till the grated Coconut become golden colour. Switch off the flame and allow the roasted ingredients to cool.

Grind the roasted ingredients together to a smooth paste adding very little water and keep aside the ground masala paste.

Method:-

1. In a cooking vessel add the chopped Tendli pieces and 2 cup of water. Boil and cook Tendli pieces.

2. Add the chopped Potato pieces and cook on low flame till Tendli pieces and Potato pieces become soft.

3. Wash a small piece of  Kudampuli [Kerala Tamarind] and add into the cooking vessel and boil on low flame.Add required Salt and mix well.

4. Add the ground masala paste and mix well. Add little water and boil for 2 minutes on low flame and switch off the flame.

5. Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add the broken dry Red chilly halves and add Curry leaves.Saute well.Add finely chopped Onion and saute well till the Onion pieces become translucent. Switch of the flame.

6. Pour the above seasoning into the curry in the cooking vessel and close the cooking vessel with a lid for a minute.

7. Transfer the Ivy gourd Potato Curry / Tendli Batata Gravy to a serving bowl.

8. A very tasty Ivy Gourd Potato Curry / Tendli Batata Gravy is ready to serve as a side dish with Rice, Chapathi, Paratha etc.

IVY GOURD POTATO CURRY  [TENDLI  BATATA  GRAVY] STEP BY STEP METHOD WITH FEW PHOTOS

In a pan roast grated Coconut for 2 minutes on low flame. Add Coriander powder, Red chilly powder and Turmeric powder. Saute well till the grated Coconut become golden colour. Switch off the flame and allow the roasted ingredients to cool.

Grind the roasted ingredients together to a smooth paste adding very little water and keep aside the ground masala paste.

Method:-

1. In a cooking vessel add the chopped Tendli pieces and 2 cup of water. Boil and cook Tendli pieces.

2. Add the chopped Potato pieces and cook on low flame till the Tendli pieces and Potato pieces become soft.

3. Wash a small piece of Kudampuli [Kerala Tamarind] and add into the cooking vessel and boil on low flame.Add required Salt and mix well.

4. Add the ground masala paste and mix well. Add little water and boil for 4 minutes on low flame and switch off the flame.

5. Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well.Add the broken dry Red chilly halves and add Curry leaves.Saute well in oil.Add finely chopped Onion and saute well till the Onion pieces become translucent. Switch of the flame.

6. Pour the above seasoning into the curry in the cooking vessel.Mix well and close the cooking vessel with a lid for a minute.

7. Transfer the Ivy gourd Potato Curry / Tendli Batata Gravy to a serving bowl.

8. A very tasty Ivy Gourd Potato Curry / Tendli Batata Gravy is ready to serve as a side dish with Rice, Chapathi, Phulka etc..