“Tendle (Gherkins)-Cauliflower Dhentu (Stems)-Piyava (Onion) Bhutti (Semi Dry Curry)” … Bhutti is my favorite side dish specially so with Tendle (Ivy Gourd/ Tondli/ Tondekai) … the thick cauliflower stems after slicing off the outer skin can always be added to curries like kolumbo and it tastes wonderful … but today added it to bhutti for the first time and it tastes delicious … Don’t waste by chucking it out, add to curries and enjoy good homemade food … Yummilicious …
** Bhutti is a semi dry medium spicy gravy side dish that I love very much and tendle ie gherkins/ivy gourd is the best out of them all. Almost in every GSB Konkani Saraswat homes this is prepared routinely and enjoy served with dalitoy and rice. As the dish is medium spiced hubby is not so fond of this dish though he does not crib and eats it, but then knowingly I do not feel like preparing it often. I have posted many bhutti dishes before with variations and different veggies and I will share a common link to it all at the bottom of this recipe, please do browse through them and do try out and enjoy with your family. I have written enough in details about the dish in them, so will not repeat the same again and will move on to the recipe part. Also I have already prepared and posted the traditional bhutti with tendle/gherkins and onions to which also I will add on the link, you can check that out and prepare it too.
** However, I must mention here that the recipe stands the same as the traditional bhutti recipe, the only tweak is that I have added on Cauliflower Stems to the curry which most of the people just chuck it out without any second thought. It is a belief that it is not eaten, in fact my Mom and sisters too, just throw it away. After marriage one of my neighbor showed me how to thinly slice off the out skin and use the inner part by adding it to any curry and after than most of the time I have never chucked out the thick stems and use them always. These are trying times and food should not be wasted, otherwise too, I am against wastage of any sort, enjoy by all means, but do not waste or throw away food. We should be thankful to every morsel that God has been kind enough to provide for us while there are so many out there going without food for days. Be kind and share if you do not want to use the same.
** Here is my simple recipe for “Tendle (Gherkins)-Cauliflower Dhentu (Stems)-Piyava (Onion) Bhutti (Semi Dry Curry)” … My Style ….
** Clean about 250 gms of medium sized "Tendle/ Gherkins/ Ivy gourd/ Tondli/ Tondekai" in plenty of water. Remove all the dirt etc. sticking to it properly. Slice of the end tips on both the sides of the tendle/ gherkins. Now cut them lengthwise into half and width wise also into halves. In all you will get 4 pieces of each tendle. Cut all remaining tendle’s in similar way. Wash them and keep them aside ready.
** Gently slice off thinly the outer peel of the "Cauliflower Dentu/ Stems" and cut them also into say about an inch in size. You can check out the attached picture in the collage added on for reference. Also, peel of the skin of 2-3 medium sized "Onions/ Piyavu/ Kanda" and cut them also into medium sized cubes and keep them ready aside.
** For Grinding the Masala : Add 1 cup of freshly grated "Coconut/ Soyi/ Nariyal", 7-8 "Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi", a small marble sized piece of "Tamarind/ Chinchama/ Imly" 1 tblsp "Coriander Seeds/ Kothimbir/ Dhania" into a mixer grinder and grind to a paste with just enough water. Do not make the paste very smooth or very thin, but at the same time, it should not be very coarse too. The masala should be very thick and not of thinner consistency. Check out the attached picture in collage.
** Heat 2 tablespoons of oil into a thick bottomed kadai. When hot add in 1 tsp of "Mustard Seeds / Rai/ Sasam" and when they begin to splutter add in 6-8 fresh "Curry Leaves/ Kadipatta/ karbevu". Fry for a minute or two. Now add in the cubed onions and further fry till translucent, say for about 2-3 minutes. Add in the prepared and kept tendle and cauliflower stem pieces and mix well. Sprinkle some water, cover and cook on lower heat, mixing in between, till almost 90% done.
** Now add in the ground masala, salt to taste and mix well. Check out the consistency and add in water only if absolutely necessary. Cover and cook stirring often till the masala gives out sort of bubbles on top surface which means the curry is well done. Remove from heat and leave it aside covered for some time say about 30 minutes for the curry to get settled properly and then it can be served.
** “Tendle (Gherkins)-Cauliflower Dhentu (Stems)-Piyava (Onion) Bhutti (Semi Dry Curry)” is done and ready to be served. Serve it hot as a side disha along with dalitoy/ saar and rice along with some other dishes of your choice for lunch/ dinner. The dish is very tasty and thick in texture, hence goes very well when served with roti/ chapati/ parathas too. Do try this variation and please do not check out cauliflower stems there are many dishes in which the same can be added and relished, which I will be sharing and when I prepare.
** Bhutti is is an very tasty dish from Konkani Saraswat Cuisine, that I am sure you all will love, do try it out and enjoy with your family. I am sharing a common link to all the “Bhutti” dishes below and another traditional one with only tendle/ gherkins and onions, do check them out and try out that which appeals to you, I assure you they are all tasty …
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