A delightful Goan stir-fry featuring crisp ivy gourd, sweet coconut, and a tangy spice blend. This simple, flavorful side dish, known as Tendli Sukhem, comes together quickly and pairs perfectly with rice and dal.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
163cal
3gprotein
15gcarbs
11g
Ingredients
500 g Tendli (Also known as Ivy Gourd. Wash, trim ends, and slice lengthwise into quarters.)
1 large Onion (Finely chopped)
0.5 cup Fresh Coconut (Grated. Fresh is highly recommended over desiccated.)
2 tbsp Vegetable Oil (Coconut oil can also be used for a more authentic flavor.)
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Provides good color with moderate heat. Adjust to your spice preference.)
1 tsp Goan Garam Masala (Also known as Goan Samaar Masala. If unavailable, use a good quality garam masala.)
A simple, comforting Maharashtrian dal made from split pigeon peas. Lightly seasoned with turmeric and asafoetida, this soothing lentil dish is a staple in festival feasts, traditionally served with steamed rice and a dollop of ghee.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Goan Tendli Sukhem, Varan and Steamed Basmati Rice
Fiber-rich Tendli Sukhem, protein-packed Varan, and fluffy Bhat. A wholesome, homestyle comfort meal!
This goan dish is perfect for lunch. With 635.6800000000001 calories and 17.18g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Jaggery
(Grated or powdered. Balances the tanginess.)
1 tsp Tamarind Paste (For a more authentic tang, use 3-4 dried kokum petals instead.)
1 tsp Salt (Adjust to taste)
3 tbsp Water (For steaming the tendli)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Begin by preparing the ivy gourd (tendli). Wash them thoroughly, pat dry, trim both ends, and slice each one lengthwise into four long, thin pieces. Set aside.
2
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30-45 seconds.
3
Add the finely chopped onion to the pan. Sauté for 5-6 minutes, stirring occasionally, until the onions become soft, translucent, and light golden brown.
4
Lower the heat and add the spice powders: turmeric powder, Kashmiri red chili powder, and Goan garam masala. Stir continuously for about 30-45 seconds until fragrant and the raw smell disappears.
5
Add the sliced tendli and salt to the pan. Mix everything thoroughly to ensure the tendli is well-coated with the masala. Sprinkle 3 tablespoons of water over the tendli.
6
Cover the pan with a lid and cook on low to medium heat for 10-12 minutes. Stir every few minutes to prevent sticking. Cook until the tendli is tender but still retains a slight crunch.
7
Once the tendli is cooked, add the grated jaggery, tamarind paste, and freshly grated coconut. Gently mix to combine all the ingredients without mashing the tendli.
8
Cook uncovered for another 2-3 minutes, allowing the flavors to meld and any excess moisture to evaporate. The final dish should be dry.
9
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot as a side dish with Goan fish curry, dal, and steamed rice.
4
Serving size: 1 cup
210cal
9gprotein
28gcarbs
7gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
4 cup Water (Divided; 2 cups for cooking and 2 cups for adjusting consistency)
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Adjust to taste)
1 tsp Jaggery (Optional, for a subtle sweetness)
2 tbsp Ghee (For serving)
Instructions
1
Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Soaking the dal for 30 minutes is optional but recommended for faster cooking.
Drain the dal and transfer it to a pressure cooker.
Add 2 cups of water, turmeric powder, and hing to the cooker.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
2
Mash and Simmer
Allow the pressure to release naturally from the cooker. This ensures the dal is perfectly cooked.
Open the lid and, while the dal is still hot, use a whisk or an immersion blender to mash it into a smooth, creamy paste. There should be no whole lentils visible.
Place the cooker back on the stove over low heat.
Pour in the remaining 2 cups of hot water, salt, and the optional jaggery. Stir well to combine everything.
Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, stirring occasionally, until it reaches a smooth, flowing, soupy consistency.
3
Serve
Turn off the heat. Pour the hot varan into serving bowls.
Just before serving, add a generous dollop of ghee to each bowl.
Serve immediately with hot steamed rice (bhaat) for a classic Maharashtrian meal.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
