Name: Konkani Style Tendli - Ivy Gourd Ghashi recipe by Tikuli Dogra at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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

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