Tendli or Tindora, a Hindi term for Ivy Gourd (In English) is also known as Tendle in Konkani.
Tendle as I call it in my native language, Konkani is a regular side dish at my home. My mother taught me this recipe and we call it Tendle Upkari. Upkari means sabji in Konkani. We love to have it with simple Rice and Dalithoy (We call Dal as Dalithoy in Konkani).
INGREDIENTS :
(1) 250 gms of Tendli (Tindora or Ivy Gourd)
(2) 2 Medium sized Potatoes (Aloo)
(3) 3 green /red Chillies (Mirch)
(4) 3/4 teaspoon of Mustard seeds (Rai)
(5) 3/4 teaspoon of Cumin seeds (Jeera)
(6) Half teaspoon of Split Skinless Black Gram (Urad Dal)
(7) Half teaspoon of Turmeric powder (Haldi)
(8) 1 Sprig Curry leaves (Kadi Patta)
(9) Chopped Coriander leaves
(10) 2 teaspoons of Sugar (Optional)
(11) Salt as required
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| Gather all the ingredients |
Cuisine : Indian
Serves : 3-4 persons
Cooking Time : 25 minutes for preparation and 25 minutes for cooking = 50 minutes
PREPARATION :
(1) Wash the Tendlis thoroughly under running water. Drain the water and pat the Tendlis dry with a clean cloth. Chop the ends of them as shown and discard them.
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| Tendlis with ends chopped |
Chop them into vertically thin slices and keep them aside. You can also chop the tendlis in round and potatoes in small cubes. Adjust the ratio of tendlis and potatoes as you like.
(2) Peel the potatoes and wash them. Then, chop the potatoes into vertically thin slices.
(3) Slit the red chillies lengthwise as shown.
METHOD :
(1) Heat 4 tablespoons of cooking oil in a kadhai / wok.
(2) Add Mustard seeds and allow them to splutter.
(3) Once the Mustard seeds stop spluttering, add Urad dal and allow it to change colour slightly to golden brown.
(4) Now add Curry leaves.
(5) Add slit green / red chillies.
(6) Add Cumin seeds and sauté for half a minute till the seeds change colour to golden brown.
(7) Add Turmeric powder.
Mix everything well.
(8) Add the sliced tendlis now immediately. Mix well.
(9) Add 1 glass of water and mix well again.
(10) Cover the wok with a lid and cook on a low to medium flame for 10 minutes.
Keep stirring in between.
(11) After 10 minutes, open the lid.
(12) Now add sliced potatoes and mix well.
(13) Sprinkle Salt as required and add 2 teaspoons of Sugar and mix well.
(14) Add half glass of water or as required.
(15) Cover the wok with a lid and cook for another 10 minutes.
(16) Open the lid. While I was trying this method, the tendlis and potatoes were cooked well by 20 minutes. Make sure they do not turn mushy but retain their shape and cooked.
Turn off the gas flame.
(17) Our Aloo Tendli Sabji / Ivy Gourd Potatoes Stir-fry is ready. Sprinkle some chopped Coriander leaves over it.
(18) Transfer the sabji into a serving bowl.
(19) Garnish with coriander leaves.
(20) Serve this sabji with Dal Rice or with chapatis / phulkas.
