Saturday, April 27, 2019



Today's recipe is for a side dish that goes well with rice and dal.  It is an easy to make yet tasty stir fry made with garlic and ivy gourd which is a commonly available vegetable in India. It is called Tendle in my mother tongue, Konkani; Tondli in Marathi, Tindora in Hindi, Thondekayi in Kannada, Dondakaya in Telegu and Kovaikkai in Tamil.

Elsewhere in this blog you will find other dishes made with ivy gourd such as Tindora Coconut Stir Fry from Andhra Pradesh; Tendle Talasani, from our Konkani cuisine  and Thondekayi Yennegayi from North Karnataka.

For best results, choose tender ivy gourds. Make sure they are not ripe.

Ingredients: -
  • Ivy Gourd, 500 gms
  • Garlic, 10-12 cloves
  • Chilli Powder, 1 tsp, or to taste
  • Salt, to taste
  • Oil, 1 tbsp


Wash the ivy gourd and snip off both the ends
Cut the ivy gourd into roundels or slice them evenly
Apply salt to the ivy gourd roundels and set aside for about 10 minutes
Then squeeze out the water and keep the roundels aside
Lightly crush the unpeeled garlic cloves
Heat oil in a thick bottomed kadhai and on medium heat add the lightly crushed garlic cloves
Saute the garlic cloves till they turn golden in colour and give off a good aroma
To this add the ivy gourd roundels and cook covered, stirring from time to time, till they get done Make sure that they don't get overcooked as this dish tastes better if the ivy gourd is a little crisp
Once the ivy gourd gets cooked, add the chilli powder, and mix well
Check for salt and add if necessary 
Cook till the ivy gourd gets well blended with the chilli powder 
Transfer to a serving bowl and serve hot as a side dish with the main meal 

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