Konkani Tendli Sukke Recipe - Ivy Gourd/Tindora Stir Fry
Konkani Tendli Sukke Recipe is a lovely Ivy gourd stir fry recipe from the Konkan region. Crunchy bites of Tendli tossed in a freshly ground home made masala is what adds zing to this dish.
Konkani Tendli Sukke Recipe is a Tindora Stir Fry made Konkani style. Flavoured with a freshly ground masala of coconut and red chillies with the addition of jaggery to add some sweetness and tamarind to add a hint of tart to the dish.
If you like this recipe, try our other Tindora / Tendli Recipes such as:
- 400 grams Tindora (Dondakaya/ Kovakkai) , cut into angular slices
- 1 tablespoon Sunflower Oil
- 1/2 teaspoon Mustard seeds
- 2 sprig Curry leaves
- Salt , to taste For the Sukke Masala
- 1/4 cup Fresh coconut , grated
- 2 teaspoons Coriander (Dhania) Seeds
- 1 teaspoon White Urad Dal (Split)
- 4 Dry Red Chillies
- 1 teaspoon Jaggery
- 15 grams Tamarind
How to make Konkani Tendli Sukke Recipe - Ivy Gourd/Tindora Stir Fry
To begin making the Konkani Tendli Sukke Recipe, we will first make the Sukke Masala.
*To make the Sukke Masala
Heat a small skillet on medium-low heat, dry roast the coconut, coriander seeds, white urad dal and red chillies for about 4-6 minutes, or until the aroma wafts into the air.
Turn off the flame and transfer these whole spices into a mixer jar along with the jaggery and tamarind and pulse, to get a coarse mixture. Do not add any water to this mixture.
Next in another skillet, heat oil on medium flame, add the mustard seeds and curry leaves and allow them to crackle.
Now add the sliced tendli, sprinkle some water, salt, cover and cook for a good 10 minutes on medium flame.
Open the lid and check the tendli, it should be cooked, yet have a little bit of a bite to it.
Reduce the flame add the freshly ground Sukke Masala and toss well. Check the salt and adjust according to taste and turn off the heat.
Transfer the Tendli Sukke to a serving bowl and serve hot.