Konkani Tendli Sukke Recipe – A Flavorful Ivy Gourd Stir Fry
Konkani Tendli Sukke is a delightful stir-fried dish made with tindora (also known as dondakaya or kovakkai), a small green vegetable commonly found in Indian cuisine. This traditional Konkan-style stir fry is flavored with a freshly ground masala made from coconut, coriander seeds, red chilies, jaggery, and tamarind. The combination of these ingredients creates a wonderful balance of sweetness, tartness, and spice that makes this dish a perfect accompaniment to your meals.
Ideal for a vegetarian diet, Konkani Tendli Sukke is light yet flavorful, making it a great side dish for lunch or dinner. The process involves making a delicious masala from scratch, adding a personal touch to the dish. With its blend of spices and textures, this recipe will surely become a favorite in your culinary repertoire.
Cuisine: Konkan
Course: Side Dish
Diet: Vegetarian
Ingredients for Konkani Tendli Sukke
| Ingredient | Quantity |
|---|---|
| Tindora (Dondakaya/Kovakkai) | 400 grams, cut into angular slices |
| Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry leaves | 2 sprigs |
| Salt | To taste |
For the Sukke Masala:
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1/4 cup |
| Coriander (Dhania) Seeds | 2 teaspoons |
| White Urad Dal (Split) | 1 teaspoon |
| Dry Red Chillies | 4 |
| Jaggery | 1 teaspoon |
| Tamarind | 15 grams |
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2g |
| Carbohydrates | 25g |
| Fat | 3g |
| Fiber | 6g |
| Sodium | 150 mg |
| Sugar | 5g |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Instructions for Making Konkani Tendli Sukke
Step 1: Preparing the Sukke Masala
-
Dry Roast the Ingredients:
Heat a small skillet on medium-low heat. Add grated fresh coconut, coriander seeds, white urad dal, and dry red chilies. Roast these ingredients for about 4-6 minutes or until the aroma fills the air and the coconut turns light golden. -
Grind the Masala:
Once roasted, turn off the flame and transfer the roasted ingredients to a mixer jar. Add jaggery and tamarind to the jar as well. Pulse the mixture until it forms a coarse paste. Do not add any water to the mixture, as the natural oils from the coconut and the spices will create the desired consistency.
Step 2: Preparing the Tendli (Ivy Gourd)
-
Cook the Tendli:
In another skillet, heat 1 tablespoon of oil on medium flame. Once hot, add the mustard seeds and curry leaves. Allow them to crackle, releasing their natural oils and fragrance. -
Add the Tendli:
Add the sliced tendli (ivy gourd) to the pan. Sprinkle a little water to help the vegetable cook evenly. Add salt to taste, cover the skillet, and let the tendli cook for about 10 minutes on medium flame. Stir occasionally to prevent burning and ensure even cooking. -
Check for Doneness:
After 10 minutes, open the lid and check the tendli. It should be cooked through, yet still retain a little bite. If needed, add a bit more water and continue cooking until tender but not mushy.
Step 3: Bringing It All Together
-
Add the Sukke Masala:
Once the tendli is cooked, reduce the flame to low. Add the freshly ground sukke masala to the skillet and toss well to coat the tendli with the spices. Adjust the salt to taste if necessary. -
Final Toss and Serve:
Stir everything well, ensuring the tendli is coated in the aromatic spices. Once the flavors are well incorporated, turn off the heat and transfer the Konkani Tendli Sukke to a serving bowl.
Serving Suggestions
Konkani Tendli Sukke pairs wonderfully with steamed rice, Konkani Style Southe Koddel (a coconut-based vegetable curry), and a refreshing glass of Konkani Style Sol Kadhi (a tangy coconut and kokum drink). This combination makes for a complete and satisfying Konkani meal that is full of flavors and textures.
Tips and Variations:
- Adjusting Spiciness: If you prefer a milder version of this dish, reduce the number of dry red chilies used in the sukke masala.
- Sweetness Level: The jaggery adds a subtle sweetness to the dish, balancing out the tartness from the tamarind. If you prefer a sweeter version, you can increase the quantity of jaggery to suit your taste.
- Alternative Vegetables: While this recipe uses tindora (ivy gourd), you can substitute it with other vegetables such as baby eggplant or bottle gourd for a different twist.
Konkani Tendli Sukke is a classic example of how simple ingredients and traditional techniques can create an incredibly flavorful and aromatic dish. With its combination of sweet, sour, and spicy notes, itβs a dish that can complement any meal and is sure to leave everyone craving for more.
