Tuesday, 17 November 2015

Goan Tendli (Ivy gourd) Vegetable with Coconut

Most Goan vegetable dishes are usually made with coconut. You could use fresh coconut, but for those who don't have it readily available, dessicated coconut will do just fine. 

The classic way to cut this vegetable is in long juliennes. It's a simple, easy dish to make, that is also very mild and a great accompaniment to any curry and rice.

When buying the tendli vegetable at the supermarket, make sure you don't buy the very fat ones. A nice medium slender size is what you should be aiming for. 
tendli bhaji with coconut
Tendli bhaji with coconut
Ingredients:
250gms tendli (topped and tailed)
1 large onion chopped fine
2 green chillies, cut in large 1" pieces
3 tbsps of dessicated coconut
pinch of turmeric  powder
Oil
Salt to taste
Tendli

Method:
Top and tail the tendli vegetable. Simply put, it means removing the two end bits of the vegetable. Cut in slivers or juliennes and set aside.

In a casserole, heat oil. When hot, add the onions and green chillies. Saute till the onions turn a nice golden brown. Add the salt or stock cube if you prefer, turmeric powder, and the sliced tendli vegetable. Saute for a few minutes and then add the dessicated coconut. 

Cover and cook on low till the vegetable softens. Make sure you keep stirring and checking once in a while to make sure it doesn't burn at the bottom. If you find it getting too dry, add a splash of water to create a nice steam for the vegetable to cook. 

In about 10 - 15 mins, open and check for softness and taste. Adjust the seasoning if needed and serve. 


Tendli bhaji with coconut
Tendli bhaji with coconut