Saturday, June 20, 2015



In our family, since we like ivy gourd we use them in a number of dishes. These are called Tendle in Konkani. It is called Tondekai in Kannada, Tindora in Hindi and Tendli/Tondli in Marathi.  You will find elsewhere in this blog the recipes for two of my favourite dishes made out of ivy gourd called Tendle Talasini and Tendle Bhuthi.

This recipe for another Konkani preparation made of ivy gourd called Tendlya Dhavi Kadi comes from my friend Jayashri Shenoy. This simple yet tasty dish has ivy gourd cooked in coconut masala to which we add curds.

  • Ivy Gourd (Tendle), 250 grams
  • Udad Dal, (Split Black Gram ), 1 tbsp
  • Chana Dal, (Split Chick Peas), 1 tbsp
  • Cumin, (Jeera), 1 tbsp
  • Coconut Gratings, 1/4 cup
  • Green Chillies, 4
  • Curds, 1/4 cup to 1/2 cup
  • Salt, to taste
  • Oil, 1 tsp,
For Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  • Oil, 2 tsp

Wash and cut the ivy gourd into long strips
In a vessel, cook the ivy gourd in sufficient water. When they are half cooked, add salt and cook till they are done. Take care not to over cook them. Keep aside.
Take a little oil in a kadai and roast the urad dal, chana dal and jeera separately and keep aside to cool.
Grind together coconut gratings, green chillies along with the roasted urad dal, chana dal and jeera in a mixer to a smooth paste using the required amount of water
Add this ground paste to the cooked ivy gourd,  mix well, add a little water to give it a curry like consistency and bring to a boil
Check for salt, add the curds, mix well and heat for a few minutes
The kadi is ready
Finally season the kadi with mustard seeds and curry leaves
Serve hot with rice

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