Konkani Style Tendli - Ivy Gourd Ghashi | How to make Konkani Style Tendli - Ivy Gourd Ghashi

By Tikuli Dogra  |  7th Jul 2016  |  
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  • Konkani Style Tendli - Ivy Gourd Ghashi, How to make Konkani Style Tendli - Ivy Gourd Ghashi
Konkani Style Tendli - Ivy Gourd Ghashiby Tikuli Dogra
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

45

0





About Konkani Style Tendli - Ivy Gourd Ghashi Recipe

Ghashi is a curry made from roasted ground fresh coconut, whole red chilies and other spices. This tendli ghashi is my grandmother's version improvised from tendli sukke, a dry side dish from traditional Chitrapur Saraswat cuisine. When paired with steaming hot rice it makes for a delicious complete meal.

Konkani Style Tendli - Ivy Gourd Ghashi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Konkani Style Tendli - Ivy Gourd Ghashi is just mouth-watering. This amazing recipe is provided by Tikuli Dogra. Be it kids or adults, no one can resist this delicious dish. How to make Konkani Style Tendli - Ivy Gourd Ghashi is a question which arises in people's mind quite often. So, this simple step by step Konkani Style Tendli - Ivy Gourd Ghashi recipe by Tikuli Dogra. Konkani Style Tendli - Ivy Gourd Ghashi can even be tried by beginners. A few secret ingredients in Konkani Style Tendli - Ivy Gourd Ghashi just makes it the way it is served in restaurants. Konkani Style Tendli - Ivy Gourd Ghashi can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Konkani Style Tendli - Ivy Gourd Ghashi.

Konkani Style Tendli - Ivy Gourd Ghashi

Ingredients to make Konkani Style Tendli - Ivy Gourd Ghashi

  • Tendli/ kundru/ivy gourd – 1/2 kg (chopped or a little pounded)
  • Onion – I Medium size
  • Fresh grated coconut – 1/2 of a large coconut (about 1 cup)
  • Tamarind – a small piece (1/4 teaspoon paste)
  • Jaggery – 1/2 Teaspoon
  • Mustard Seeds – 1/4 teaspoon
  • Dry whole red chili – 1 or 2
  • Coriander seeds – 2 tsp
  • Urad dal - 1 teaspoon
  • Curry leaves - 4-5
  • Salt - to taste
  • Turmeric Powder – 1/4 teaspoon
  • Oil - 1 1/2 tablespoon
  • Fresh Coriander greens - for garnish

How to make Konkani Style Tendli - Ivy Gourd Ghashi

  1. Dry roast coriander seeds, red chilies, urad dal and mustard seeds. Ensure they don't burn.
  2. Dry roast coconut till slightly brown.
  3. Mix and grind everything and Keep aside.
  4. Boil tamarind in some water to make a paste. Discard seeds and threads if any.
  5. In a blender add the ground mixture of coconut and spices and tamarind paste.
  6. Blend with little water to make a smooth paste.
  7. In a pan add a little oil and heat. Lower the flame and add mustard seeds.
  8. When they begin to splutter, add finely chopped tendli. If the tendli is very tender I just pound it and use it whole.
  9. Add turmeric powder and salt and let it cook in little water till soft.
  10. Add the coconut paste with a little water, stir and bring it to one boil and remove from heat.
  11. In a seasoning pot heat a little oil and add curry leaves and finely chopped onions.
  12. Saute the onions till they become slight golden in color, pour the seasoning on top of the ghashi and stir.
  13. Serve hot with steamed rice.

My Tip:

Each community and family has their version of sukke and ghashi, this is how it is made in our family.

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