TENDLE BHUTHI (A KONKANI DISH MADE OF IVY GOURD)

TENDLE BHUTHI (A KONKANI DISH MADE OF IVY GOURD)

Today I present to you one of my popular Konkani dishes. This one is made of what we call "Tendle" which is the Konkani word for ivy gourd. This vegetable is known as "Tondekayi" in Kannada and "Kheera" in Hindi.

 A "bhuthi" is a coconut-based semi-solid kind of preparation. It goes well as a side dish with the main meal of rice and dal.

For making the 'Bhuthi" masala  (masolo in Konkani , there is no need to roast the coriander seeds. 





Ingredients:

Tendle (Ivy Gourd) 300 gms
Onions, 2
Fresh Coconut Gratings, 3/4 cup
Mustard Seeds, 1/2 tsp
Roasted Red Chillies,  5
Coriander Seeds, 1 tsp
Tamarind, of pellet size
Oil, 1 tbsp
Salt, to taste

Method: 

Wash the ivy gourd and snip off the two ends
Cut the ivy gourd into small pieces
Chop the onions and keep aside
Heat a little oil in a thick bottomed kadhai, on medium flame. 
Add mustard seeds and when they splutter, add and saute the chopped onions
Add the cut ivy gourd  
Add salt and a little water and keep it covered till the ivy gourds get cooked
Grind together coconut gratings, roasted red chillies, coriander seeds and tamarind to a paste in a blender adding the required amount of water
Add this paste to the cooked ivy gourd and mix well 
Stir well and cook over medium heat till the excess water evaporates, giving you a semi-solid bhuthi
Serve hot