“Crushed Tendle Koddel/ Ivy Gourd (Gherkins/ Tondekai) Curry” … simple garlic seasoned curry that tastes excellent served with rice/ idly/ appo/ dosas/ bhakri … Yummilicious …
** Tendle/ Ivy gourd is a favorite veggie of Konkani Saraswats and there are some dishes that its famous for and is prepared in almost all homes. To name a few it tendle talasani a stir fry dish prepared using whole tendle that are just crushed with garlic seasoning, though in some homes were they do not prefer garlic follow the same with hing flavor. Then there is bhutti prepared with addition of onions and a few upkari in combo with other veggies like potato, onions, carrots etc.
** However, the favorite and the most sought after upkari type side dish is bibbo ani tendle upkari ie tender cashew nuts and ivy gourd dry bhaji which tastes scrumptious served with hot poori, a combo loved by young and old alike. This is considered a royal sort of dish and is often prepared during festive occasions or during marriages and other ceremonies. In all there are more dishes than mentioned and I have included quite a few in the blog, you can use search option for the same.
** Coming to Koddel, as you all know by now is referred to a curry with garlic seasoning and it tastes awesome served with rice especially ukde sheetHa ie red boiled rice. However, there is no need to be disappointed if you do not prefer garlic dishes or do not want to use them for any other reason, the same can be seasoned/ tempered with karbev sasam and hing (curry leaves, mustard, asafoetida) too, though my personal choice is garlic as the aroma and taste are taken to different level with it.
** Here is my simple recipe for “Crushed Tendle Koddel/ Ivy Gourd (Gherkins/ Tondekai) Curry” … GSB Konkani Saraswat Style, do try it and serve with rice / idly/ appo/ dosas/ bhakri for best combo ….
** Ingredients :
Tendle/ Ivy Gourd/ Gherkins/ Tondekai : 25- 30
Salt to taste
** Masala to be Ground :
Coconut / Soyi/ Nariyal : 1 cup heaped gratings
Red dried Kashmiri chillies : 8-10
Tamarind/ Chinchama/ Imly : one small marble sized ball.
** For Tempering / Seasoning :
Oil : 2 tsps
Garlic/ losun/ Lehsun : 12- 15 cloves with skin
** Wash and scrub well the tendle as there are always some dirt sticking to them. Slice off both the side tip edges and then with a heavy weight/ stone slightly crush each one and put it into a bowl. Apply a little bit salt all over and let rest for 5 minutes.
** Add the crushed salted tendle into a pressure cooker pan along with sufficient water, say just to the level of the tendle and pressure cook on medium heat to just one whistle. Keep it aside only for just 2-3 minutes to rest.
** Now with help of tongs raise the cooker weight to release excess heat if any and only after that open the lid of the pressure cooker and let the steam pass off. Put cooked tendle into a broad vessel along with water and keep aside.
** Masala to be ground : Add in coconut gratings, chillies and tamarind into the mixer grinder and grind masala to a very fine paste with little bit of water. You can use the veggie cooked water for grinding of the masala, which is what we do.
** The masala should be thick, smooth and fine in texture. A simple tip to obtain fine masala in a mixer grinder is to always use slightly hot water (not boiling) for grinding, adding little by little, which gives good results.
** Add ground masala to cooked tendle in vessel along with sufficient water to obtain a thick gravy consistency. Now add salt to taste (remember to check while adding as we have already applied a little bit to the tendle too) and mix well.
** Bring all to a boil on medium heat, mixing once or twice in between to avoid it getting burnt. Once it comes to a full boil, lower the heat to minimum and simmer for 5-10mins. Once done, remove and keep aside ready for tempering.
** For Tempering/ Seasoning : Heat oil in a small kadai and add crushed garlic with skin and fry until lightly browned. Pour it over the curry, remove from fire, cover with a tight lid and keep aside for the flavors to seep in.
** Note : Do not peel off the garlic completely you can keep on a little bit of the skin to it. It tastes awesome as the skin imparts more flavors to the curry. However, if you do not like it then you can peel, fry and add in the same too.
** Note : For any reason if you do not want to use garlic seasoning, then heat the oil, add 1/2 tsp of mustard seeds, when they splutter add 1/2- 1 tsp of hing (asafoetida) powder, 8-10 curry leaves, fry for few seconds and pour over the curry.
** Note : Always let the curry rest once seasoned/ tempered for about 10-15 minutes. This allows the flavors of the seasoning to get absorbed well into the curry making it turn out that much more aromatic.
** “Crushed Tendle Koddel/ Ivy Gourd (Gherkins/ Tondekai) Curry” is done and ready to be served. Koddel always taste best with rice especially ukde sheetHa (Red boiled rice) though you can serve it with roti too, in which case keep the gravy slightly thicker. In my home we love to have it with Idly/ appo/ dosas too.
** There many more combo of veggie Koddels in the Blog. Sharing a common link wherein in you will find them all, do browse through and try that which appeals you and your family, they are tried and tested and tasty too …
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