Tendli Ivy Gourd & Karathe / Bitter Gourd / Chilly fry / Konkani Sukke (sukke mean dry in kokani as wer goan call it) is a dry coconut curry that has roasted coriander, cumin seeds & all the spices and while making the masala along with coconut and red chillies. the Tendli/Ivy Ground (We goan call it Tendli & Karathe for Bitter Gourd in konkani) based on your preferences and taste. This time I add bitter gourd along with tendli i also make pickle with tendli and will share the pickle soon.
This recipe I adopt from ma mum she use to make dis alwys and even other will share soon as dis day bit bzy with kids exam preparation. And this is with bitter gourd I did a bit twist and it was aws. Combo. First I thought it will be bitter but later I was satisfied with the taste wise & m a big fan of bitter gourd and didn’t cook them too mushy bit crunch was there.
So if you too are lover / don’t like to have bitter gourd do try dis combo I m sure your’ll will love da combo.
Health Benefit Ivy & Bitter Gourd :
Ivy gourd & Bitter gourd is similar health benefit is a tropical plant used in herbal medicine. Available in supplement form, extracts of the ivy gourd’s roots, fruit, and leaves are said to offer a range of health benefits. Many proponents claim that ivy ground can help regulate blood sugar levels and, in turn, prevent or treat diabetes. as i know ma mother-in-law have the juice of bitter gourd for her diabetes.
1/2 cups of chopped Tendli /Ivy gourd
1/2 cups of chopped Karathe /Bitter gourd
1 medium Onion chopped into length wise
1 medium tomato chopped into length wise
1 French Baguette Loaf / Chapatti
Salt to taste.
To make Coconut Masala
1/2 cup shredded coconut (fresh/frozen)
1 tsp. coriander seeds
½ tsp. cumin seeds
3 cloves of garlic
½ inch ginger
2 piece cardamom
1 Red chilly
3 / 4 curry leave
½ tsp. Turmeric Pwd.
1 star Anise
Wash the Tendli / Ivy gourd & Karathe / Bitter gourd thoroughly and cut into lengthwise apply salt and keep aside.
Take a pan @ medium heat dry roast the coconut without oil, don’t roast too dark, put in a plate, in same pan add 1 tbsp. oil and roast coriander, cumin seeds, garlic, ginger, cloves, curry leaves, red chilly, star anise for a while, don’t roast dark color & add in same plate let it cool for a while, then blend it in a blender don’t add too much water to the masala to blend and make watery and blend to medium paste & not to fine also.
In the meanwhile heat oil in a thick bottomed pan. Add the onion sauté till it translucent, add tomato sauté for while, then add the Ivy gourd & Bitter Gourd and sauté let it cook for a 5 minutes in middle stir.
Now add the coconut masala and cook until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.
Serve hot with French Baguette or Chapatti.