Monday, July 11, 2016

Tendle Ani Batate Upkari ( Ivy Gourd and potatoe sauté); Meatless Monday

Have you ever noticed that when we are stressed/rushed/hurried, we gravitate towards comfort food. What is comfort food?? Different people may have different definitions for it. For me, comfort food is food that you grew up with; food that is familiar to you. Food that makes you nostalgic; food that you can cook with your eyes closed; without any thought! That to me is comfort food!! What is comfort food for you? 

When I am in a rush, I like to cook things that are familiar and that which I can cook without any conscious thought! This for me is with our traditional Konkani food that is really easy to put together. There is not much prep time or cook time involved. They are very simple recipes without a long list of spices in them. The ingredients are very few and involve only 3-4 ingredients apart from the main vegetables that are being used. These usually are: cooking oil, mustard seeds and red chilli peppers. The level of hotness can be easily modified based on individual preference without compromising the taste. In this recipe the vegetables used are potatoes and  ivy gourd. Ivy gourd is also known as gherkin/tendle/tendli/kowakkai/kundru/tindora/tonde kai. Check out this recipe.

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Servings: 3-4


Tendle/Tendli/Kowai/ Ivy gourd: 250 gms or 10 oz
Potatoes: 2 medium sized.
Coconut oil: 1 tsp
Mustard seeds: 1 tsp
Dried red chillies: 1-2 medium sized, broken into two pieces.
Salt: as per taste
Water: 1/4 cup
Freshly grated coconut: 1 tbsp ( for garnishing)( optional).


Peel the potatoes. Wash them and cut them into 1 inch length pieces with 0.5 cms thickness.

Wash the ivy gourd thoroughly. Chop the tips off at both ends of the  ivy gourd. If it is red inside, discard it. Slice the  ivy gourd thinly along the length of the  ivy gourd. Each  ivy gourd can be sliced into 6-8 slices. Slice all the  ivy gourd in this manner and keep aside.

Heat coconut oil and mustard seeds in a sauté pan. Once the mustard seeds crackle, add broken dried red chillies.  Now add the sliced  ivy gourd and chopped potatoes. Add salt, water and mix well. Cover and cook on low flame until both the  ivy gourd and potatoes are tender( around 10-15 mins), sauteing once in a while.

Turn off the flame. Garnish with freshly grated coconut.

Serve hot with rice or flatbread/ roti.


I am bringing this to Throwback Thursday #47Fiesta Friday #128  and Saucy Saturday #53!

Cooking made easy:

The above dish can be made quicker if cooked in a pressure pan. After adding the sliced  ivy gourd, potatoes, salt and water, bring it to a boil, close the pressure pan lid. Place the weight/whistle of the pressure cooker and cook on medium flame until you hear the first whistle. Turn off the flame. Wait for the pressure to be completely released before opening the lid. Garnish with freshly grated coconut if you wish.

Tip for healthy living:

 Ivy gourd is an extremely healthy vegetable that is fat-free and fiber rich.It is a great source if iron, vitamin B2, thiamine and dietary calcium.It has been used to treat leprosy, fever, asthma, bronchitis, and jaundice. The fruit possesses mast cell-stabilizing, antianaphylactic, and antihistaminic potential.


Food for thought:

Don't be pushed by your problems; be led by your dreams.

Please do share your thoughts. Your opinion matters!

No comments:

Post a Comment