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.

Tendli Bhat

Summer vegetables. Where I live, they’re usually Cucurbits. In every shape and size. From the large gourds and pumpkins to medium sized ridge gourds and smooth gourds to the tiny tindas and ivy gourds. Life can get very boring at times. We also get many varieties of beans. But you see, that’s what I like about winter – the colour. In summer, almost everything we’re able to cook is green. So, in order to make life a little interesting, I try different things with the same vegetables. This time I was mighty pleased with the result. Whipped up on a Saturday night when I really wasn’t in the mood for any heavy weight cooking. The bag of quartered ivy gourds in the fridge came in very handy.

¼ kilo Ivy Gourd, quartered lengthwise

1 cup Basmati Rice

Masala:

2 tbsp Coriander Seeds

¼ cup Coconut, scraped

2-3 Cloves

2-3” stick of Cinnamon

2-3 Red Chillies

2 tbsp Tamarind Paste

Salt to taste

1 tsp Oil

Tempering:

1 tbsp Oil

1 tsp Mustard Seeds

¼ tsp Asafoetida

8-10 Curry Leaves

Coriander Leaves for the garnish

Heat the oil and roast the coriander seeds for 2-3 minutes. Add the chillies, cloves, cinnamon and coconut and roast for a little longer. Grind this mixture to a paste adding the tamarind paste and salt.

In a pressure pan, heat the oil for the tempering, add the mustard seeds and the asafoetida. When the mustard seeds splutter, add the curry leaves and the ivy gourd pieces. Fry for a couple of minutes. Add the ground masala and fry for 2-3 minutes. Add the rice along with the salt and turmeric powder and mix thoroughly. Fry until the masala coates the rice grains and is a little dry. Add 1 3/4 cups of hot water. Cover and cook for 1-2 whistles.

When done, separate the rice grains with a fork. Serve hot with a raita/pachadi on the side.

Masala Tendli-Vangi Bhat

I can eat any amount of Brinjal. And I think I can safely say that S can eat any amount of Ivy Gourd(Tendli/Dondekai/Kovakkai/Kundru). Fortunately, it is not as though we dislike what the other adores. And this recipe is a perfect lunchbox item for the two of us. Little treats for both of us, and just one item to make and pack.

I don't even remember where I got this recipe from. I've been making this in summer as it is a nice variation from the usual roti-sabzi routine.

1 cup Basmati Rice, washed and soaked

1/2 cup Brinjal, diced

1/2 cup Ivy Gourd, sliced

1/4 tsp Asafoetida

1/2 tsp Ginger Paste

1/2 tsp Turmeric Powder

1/2 tsp Cumin Seeds

2 Medium Onions, chopped

1 tsp Green Chilli Paste

1 tsp Oil

1 tsp Cumin Coriander Powder

1/2 tsp Pepper

1/4 tsp Clove Powder

Salt to taste

Heat oil in a pressure pan and add the asafotida, ginger paste, turmeric powder and cumin seeds. When the cumin sees crackle, add the onions and green chilli paste and fry for 4-5 minutes. Add the ivy gourd and the brinjal pieces. Drain the rice and add this to the vegetable mixture. Add the cumin coriander powder, pepper and the clove powder along with the salt. Add 2 cups of hot water and pressure cook for 10 minutes or 3 whistles.

Serve with some curd or raita on the side.

This makes for a great Sunday lunch too. Not too much effort, but a great resultant dish. What more can one ask for?

Tendlya Talasani

There's a whole variety of vegetables out there that I grew up eating, but since the time I've been cooking on my own, I've rarely ever bought. Cluster beans, bitter gourd, ridge gourd, double beans, turai, karamani (lobia), and a host of other vegetables. I look at them at the store and come back. This is mostly because I never bothered learning how to cook these.

Coccinea-tendli-dondakkai-kovakkai-kundru... this cucurbit is one that I've eaten a lot, but never ever bought. I bought my first batch last Sunday and made this dish on Monday. The picture that I took will be up only later (not that I take great pictures), but I am posting this dish right away. In time for T is for Tendlya Talasani this week at Nupur's A-Z of Indian Vegetables.


Here's what Tendli looks like (found the picture on Google images):


Tendli is made in several ways in Amchi cuisine. Tendlya Upkari is made by cooking the vegetable in its own steam. This is usually paired with cashews. Tendlya Butti is a dish that is made with a spicy-sweetish coconut gravy. I love it with rotis. Even the leaves of this plant are used to make what is called Tamli. Talasani is like a Tendli fry. Traditionally made with whole red chillies, I modified this dish to make it convenient for me. The besan touch was added because my colleague, Saumya, told me about this version. And I found that this dish also goes very well with chapatis.

Ingredients:

1/2 kilo Tendli, cut lengthwise into quarters
2 tbsp Oil
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1/4 tsp Asafoetida
1 tsp Chilli Powder
1/2 tsp Turmeric Powder
1 tbsp Gram Flour (Besan)
Salt to Taste

Heat the oil in a kadhai. Add the mustard, asafoetida and cumin seeds. When the mustard seeds splutter, add the cut tendli pieces and fry a little. Add the turmeric powder, chilli powder and salt. Cover and cook for a little while. When the vegetable has cooked, add the besan. This not only absorbs any excessive oil, it also gives the vegetables a coating.

Eat this with hot rotis or as a side dish for dal-rice.