“Tendle-Batato-Kudampuli ghalnu Loshne’ Bhutti (Ivy Gourd- Potato- Malabar Tamarind Garlic Flavour Curry)” … a simple garlic flavored side dish from GSB Konkani Saraswat Cuisine that tastes awesome served with dalitoy- sheetHa (spiced dal- rice) or with Pejja (Rice Porridge) …Yummilicious …
** Bhutti is a traditional masala based side dish from GSB Konkani Sarawat Cuisine often prepared with tendle/ gherkins/ ivy gourd thought he same can be prepared with other veggies too. There are two ways of preparing this dish while one is with onion tempering, the other is by adding raw crushed garlic and topped with coconut oil.
** The aroma of garlic imparted to the curry makes the dish deicious and the most famous one is gante bhutti (colocasia leaves knots curry). Tender alva paana (colocasia leaves) is used and it is often prepared during monsoon when they are avaialble in plenty, I have shared the recipe before, you may browse through for the same.
** Here I have prepared the same curry with tendle/ ivy gourd and batato/ potato. I have added kudampuli to bring in the tart taste, however you can add tamarind while grinding the masala or add bimbul (tree sorrel fruit) or ambado (hogplum) too, taste equally good if not much better as these are traditional veggies used.
** Here is my recipe for “Tendle- Batato- Kudampuli ghalnu Loshne’ Bhutti (Ivy Gourd- Potato- Malabar Tamarind Garlic Flavour Curry)” … my style …
** Ingredients :
Tendle/ Ivy Gourd/ Tondekayi/ Gherkins : 300 gms.
Batato/ Potato/ Aloo : 2 medium sized
Kudampuli/ Sundried Malabar Tamarind : 3-4
Losun/ Garlic/ Lehsun : 5-6 cloves
Narlela Tela/ Coconut Oil/ Nariyal Tel : 1-2 tblsp
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nriyal : 1 cup freshly grated
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 7-8
Coriander Seeds/ Kothambari/ Dhania : 2- 3 tsp
** Clean tendle/ Ivy gourd in plenty of water, scrubbing them well to remove all the dirt etc. sticking to it properly. Slice of the edges on both sides, cut them lengthwise into half and then width-wise into halves. In all you will get 4 pieces of each tendle if of medium size. In case they are too large in length then you can cut into 3 pieces horizontally, thereby to get 6 pieces. Keep them aside soaked in water.
** Peel the skin of potatoes/ batato and cut into cubes, the same size as that of tendle and keep them also ready soaked in water. Separate garlic/ losun to single cloves, then crush them with a weight retaining the skin and keep it aside ready. Do not peel the skin while crushing as it is much more aromatic when added with skin, however, it is individual choice and you may crush the garlic without skin and use too.
** Drain and add Ivy gourd pieces into a pressure cooker pan in a single layer. Now top it with drained potatoes also spread over in a layer. Add about 2 cups of water and pressure cook on medium heat to one whistle only.
** Remove and let cool for just 3-4 minutes, then with the help of tongs release the pressure within pressure cooker by lifting the weight carefully. Open the lid and pour the contents into another vessel and allow it cool completely.
** Note : You can drain the cooked water into another vessel which helps in arresting further cooking of the veggies and remains perfectly done. The drained water can be used for grinding the masala and added later on as needed.
** Note : In case you are new to this method of cooking using pressure cooker mentioned above as it need practice, then do not worry, you can cook them the way you usually do or you can first add Ivy gourd pieces in a thick bottomed kadai with water and cook until 70% done. Then add in potato pieces and cook them further together until both are cooked to 90%. Rest of the cooking method remains unchanged.
** Masala to be Ground : Add freshly grated coconut, kashmiri red chillies (fried a little bit in oil), coriander seeds into a mixer grinder and grind to a smooth paste adding very little water. Use veggies cooker water for grinding the masala which what we konkani’s always follow. Remove and keep the masala ready aside.
** Note : For the preparation of any saraswat curry you can use any one of the tart tasting fruit/ veggie mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available region wise. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** In a thick bottomed kadai/ pan add cooked Ivy gourd- potato along with ground masala and mix well. Do not add excess water as this is a thick consistency bhutti/ curry, so be careful. Wash and add kudampuli, crushed garlic, salt to taste, mix well and bring all together to heat on medium heat stirring often to avoid being burnt. If the curry is too thick then you may add some water as is necessary only.
** The curry should be thoroughly cooked as kudumpuli added needs time to leave out its taste and fragrance, say about 8-10 minutes minimum, so cook on low heat, stirring often for best results. When simmered well the masala dries up and coats the veggies very well, now it is almost done. Add coconut oil to the curry, mix well and further cook on low heat for about 2-3 minutes and it is done. Remove and keep it aside covered to rest for 15 minutes for all the flavours to be infused into curry and it is done.
** Note : First use the veggies cooked water, be it for grinding the masala or adding to the curry while cooking. Only then add fresh water if more is required, usually the cooked water falls sufficient. Again, adding coconut oil enhances flavor of the curry and is good for health too. However, it’s a matter of individual choice and if for any reason you do not want to use it, then you may add any oil you prefer..
** “Tendle- Batato- Kudampuli ghalnu Loshne’ Bhutti (Ivy Gourd- Potato- Malabar Tamarind Garlic Flavour Curry)” is done and ready to be served. This is a recipe from GSB Konkani Saraswat Cuisine and we amchies and many from southern parts of India, usually serve it as a side dish with dalitoy (spiced tuvar dal) and sheetHa (rice) which is the staple food of the place. It also tastes great served with ukde tandla pejja (red boiled rice porridge/ ganji) which is a favourite combo in my home.
** For those of you who do not like rice or do not want to have it with rice for any personal reason, it should not deter you from trying it out as it tastes equally tasty served with roti/ chapathi or parathas too. In my home I also serve it with dosa or tava fried bread slices for breakfast the following day and it tastes equally scrumptious. Just go ahead, try it and enjoy it any way you prefer with your family and friends.
** Sharing a common link below to all “Bhutti” recipes shared in the Blog … Please browse through in leisure and do try them out ….
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