Tendlya Bhutti

Here is the dish I really wanted to send in to the RCI Udipi and Mangalore (how long ago was that?) event that Sia hosted. I just didn't make it in time. This dish is Mangalorean in every possible way. Amchi in every possible way actually. It has all the ingredients that amchis love: coconut, tamarind, jaggery, bedgi chillies and tendli! Though this is made with a little gravy (not much), I make it a little dry as S likes it that way. (Did you just buy that? Well... as always, I sauntered out of the kitchen with the dish on the stove and returned to almost no gravy!)

1 1/2 cups Ivy Gourd (Tendli/Kundru/Kovakkai/Dondekkai), sliced into discs

Salt and Jaggery to taste

For the masala:

3-4 Red Chillies (preferably Bedgi)

1 tsp Coriander Seeds

1/2 tsp Black Gram Dal (Udad Dal)

1/4 tsp Fenugreek Seeds

4-5 Garlic Cloves

3 tbsp Coconut, scraped

2 tsp Tamarind Paste

1 tsp Oil

For the tempering:

1 tsp Oil

1/4 tsp Mustard Seeds

1/4 tsp Asafoetida

Heat oil in a kadhai. Add the mustard seeds. When the mustard seeds splutter, add the asafoetida. Add the ivy gourd pieces to the oil and fry for a minute. Add the salt and jaggery, mix well and cover and cook for 4-5 minutes.

In the meanwhile, heat the teaspoon of oil for the masala and fry the red chillies, coriander seeds, black gram dal, fenugreek seeds and garlic for a minute or two. Grind this to a paste with the coconut and the tamarind paste.

When the ivy gourd pieces are tender, add the ground masala to the vegetable and mix well. Bring the mixture to a boil and cook until the ivy gourd pieces are covered with the masala and the entire mixture is a little dry.

This is a dish that you can enjoy with chapatis as much as with some rice and dali-saar.