Tendle Puddi Sagle (Ivy Gourd Dry Curry)

Tendle Puddi Sagle is a spicy, coconut based dry curry. In konkani, Tendle means ivy gourd. I got this recipe from my co-sister. 

Ivy gourd is a favorite vegetable of my husband and he sees that I buy it every time we go to buy vegetables. So I thought I should try this recipe. One more good thing about this recipe is- it has garlic seasoning! what more reasons did I need to try it? I liked it so much that as soon as it was done, I started eating with corn chips:-)

Ingredients:

• Tendle/ Ivy gourd, chopped- 2 cup
• Grated Coconut, Fresh/Frozen- 3/4 cup
• Roasted Red chillies- 4-5
• Tamarind- A small piece
• Coriander seeds- 2 tsp
• Fenugreek seeds/ Methi- 1/8 tsp
• Garlic pods- 5-6
• Oil- 2 tsp
• Salt- To taste

Procedure:

Wash Ivy gourd and chop off the ends. Cut them into any shape. I chopped them small, as it gets cooked faster.

Now crush the garlic pods using a knife. 

Then heat oil in a kadai. Add crushed garlic to it and fry them until they turn golden brown. Then add chopped Ivy gourd and mix well. Add salt and water, as required (don't add too much water at a time, as this is a dry curry). Close it with a lid and allow it to cook on a medium flame. While it is cooking, prepare the masala.

For Masala- Fry coriander seeds and fenugreek seeds in few drops of oil, until they turn light brown (see that they don't get burnt). Allow them to cool. Then grind these roasted spices along with grated coconut, roasted red chillies and tamarind to get a semi- coarse paste (the final masala should not be too coarse or fine. Add water just to aid the process of grinding. The masala shouldn't be watery).

Once the ivy gourd looks cooked, add the ground masala and mix well. Add little water, if it is too dry. Check for salt. Let the masala cook along with ivy gourd for 4-5 minutes on a medium flame. Then turn off the heat. 

Tendle Puddi Sagle is ready!!

Serve it hot, along with rice, rotis or chapathis. Above measurement serves two people.