“Tendle-Harvo Tomato- Batato ghalnu Bhutti (Ivy Gourd/ Gherkins- Raw Tomato- Potato Curry)” … Good food is all about our roots and that lies in our traditional recipes handed down by generations … here is a delicious semi dry curry from GSB Konkani Saraswat Cuisine … tastes excellent served as side dish with dal- chawal or roti/ parathas/ dosas … Yummilicious …..
** Gherkins are called Tendle in Konkani while in a few other languages they are familiar as Ivy Gourd/ Tindora/ Tondekayi/ Kovakkai etc. I have posted several “Bhutti” recipes in various combinations in the blog and each one of them is excellent in taste. This is a semi spicy thick masala gravy dish as I mentioned several times before, that is usually served as side dish along with dalitoy- sheetHa in GSB Konkani Saraswat Cusine.
** Rice being the staple items of south India, Konkani’s from Mangalore side usually relish the same for lunch though here I must mention that this particular dish tastes excellent when served with chapati or parota / roti. In fact I love to have it even with panpolo (neer dosa) and I always make it a point to keep some for breakfast next morning. Try it with other dosas too, you will definitely agree with me that its one of the best combination.
** Again as mentioned in many of my other posts you can use any tart veggies in combination like hogplums (Ambado), Bimbul (tree sorrel fruit), karmbala (starfruit), harvo tomato (raw tomatoes) and in case none of these are available then you can always add a little bit of tamarind while grinding in masala. This bhutti is a combination of tendle- harvo tomato- batato and piyavu that we relished with parathas.
** There are many more combinations shared to which I am sharing a common link at the bottom of this recipe, so that you can browse through them in leisure. Having said that Ivy Gourd, Cabbage, Potato along with onions is the most famous in Saraswat Cusine. Life is a memorable and beautiful journey that becomes that much more desirable when good food too takes priority, so go ahead and enjoy it.
** Here is my recipe for “Tendle- Harvo Tomato- Batato ghalnu Bhutti (Ivy Gourd/ Gherkins- Raw Tomato- Potato Curry)” … My Style ….
** Clean about 250 gms of medium sized tendle (Ivy gourd/ gherkins/ tondekayi/ kovakai) in plenty of water and remove all dirt etc. sticking to it. Slice of the end tips on both sides of all tendle and cut them lengthwise into half and then width-wise into halves. In all you will get 4 pieces of each tendle, keep them aside soaked in water.
** Peel of the skin of 2 medium sized potatoes (batato/ aloo) and cut them also into cubes of almost the same size as that of tendle and keep them also separately soaked in water to prevent get browned. 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. Similarly wash, cut into same size 2-3 medium sized harvo tomato (raw tomato/ kaccha tomato) and keep them aside.
** For the masala to be ground : Add 1.5 cups of freshly grated coconut (soyi/ nariyal), 7-8 red kashmiri chillies (byadgi mirchi/ kumte mirsanga), 2tblsp coriander seeds (kothimbir/ dhania) into a mixer grinder and grind to a paste with just enough water. The paste need not be very finely ground, at the same time it should not be very coarse. The masala should be of thick consistency and evenly ground as this is a semi thick side dish.
** Note : I have added raw tomatoes to bring in the tartness and the lovely crunch it gives on bites is just fantastic. However in case they are not available or you do not want to add the same for any given reason you can add in bimbul, karmbal or ambado or else you can just skip them all and add a small marble sized ball of tamarind (chinchama/ imly) while grinding the masala and it is done.
** Heat 2 tablespoons of oil (tel/ tela) into a thick bottomed kadai/ pan. When hot add 1 tsp of mustard seeds (sasam/ rai) and when they begin to splutter add in 6-8 fresh curry leaves (kadipatta/ karbevu). Fry for a few seconds and then add in cubed onions and further fry till translucent, say for about 2-3 minutes. Now add in the cut tendle pieces, add 2-3 tblsp of water, mix well and cook covered on low heat till almost 75% done.
** Now add in the potato pieces, mix well, check out and sprinkle water if added and further cook covered till both veggies are 90% done. Now add the raw tomato pieces and mix well, cover and cook for 5-7 minutes, then add the ground masala, salt (namak/ meeta) to taste, mix well, and once again cook covered on low heat. Add water if absolutely necessary, remember this is a semi thick consistency curry, so be careful.
** Keep stirring often to avoid the masala getting burnt at the bottom as it is thick in consistency. When you see bubbles appearing on the surface of the curry consider the curry is done. However, continue to mix and cook for another few minutes to be sure. If undone there are chances or the curry turning rancid on cooling, so you should cook it well thoroughly. When done remove from heat and keep it aside for 10-15 minutes for the curry to settle well.
** “Tendle- Harvo Tomato- Batato ghalnu Bhutti (Ivy Gourd/ Gherkins- Raw Tomato- Potato Curry)” is done and ready to be served. In my community (GSB Konkani Saraswat’ Home) it is usually served as side dish with Dalitoy (spiced tuvar dal) and sheetHa (rice) along with other dishes. However, I have always been fond of relishing this curry with roti/ chapati/ parathas/ panpolo (neer dosa) or any other dosas as it tastes fantastic.
** Do try out this delicious dish and try serving it with your own favorite combinations, I am sure your family will love it. Good food should always be enjoyed with the people we love, it is believed issase pyaar badta hey (meaning by doing so love gets multiplied). Also always do take out some time to cook food with the help of your partner and trust me by doing so you will not only be building a greater rapo between yourself but will also be a happy family.
** For the original recipe of “Tendle- Piya Bhutti (Ivy Gourd- Onion Curry)”, please follow the link given below ….
** For more recipes of “Bhutti”, please browse through the common link shared below ….
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Thanks.