Tendle Puddi Sagle (Ivy Gourd Coconut Dry Curry)| Easy Konkani Recipes

Tendle (Ivy gourd/ Tondekaayi/ Kovakkai/ Tendli/ Tindora/ Dondakaaya) is a popular Indian vegetable. It is very tasty if it's in its tender stage of growth. In this recipe, the ivy gourd is cut into roundels and then cooked in garlic tempering. Finally it is simmered in a coconut masala. This recipe is simple yet tasty and can be served with rice and dal. I got this recipe from my sister in law. I hope you get a chance to try this recipe. Please leave me a comment if you have any questions.
Ingredients:
Ivy gourd - 750g
Salt - To taste
For Masala:
Grated coconut - 1 cup
Dry Red chilli (Byadgi) - 4-5
Tamarind - small lemon sized
Coriander seeds - 2 tsp
Methi seeds - 1/4 tsp
For Tempering:
Coconut oil - 2-3 tsp
Garlic flakes - 5-6
Written recipe - www.lakshmicant...
email: [e-mail]

[@Indigenius-Maithili]

Nice masala stirfry👌👌

[@LakshmiCanteen]

Thank you Maithili 😍

[@RakshithaVidhyaRecipes]

Looking delicious😋👏

[@LakshmiCanteen]

Thanks Rakshitha. Do try making it 😊

[@RakshithaVidhyaRecipes]

@@LakshmiCanteen sure dear 💕

[@sailusdesigners8133]

Nice recipe sister 👌💐

[@LakshmiCanteen]

Thank you 🥰

[@m.g.kamath4417]

puddi (dry powder masala) sagLe (whole vegetable): originally meant for tiny vegetables cooked as a whole although vegetable is cut in the example. Incisions are made on vegetables to infuse masala.

[@LakshmiCanteen]

You are right. My mother makes puddi sagle using green Brinjal as you mentioned and with mustard tempering. This recipe (learnt from my SIL) has garlic tempering and masala similar to puddi sagle. No hassle of stuffing which is time consuming.