Konkani Egg Curry, Ukde Sheet and Tendli Upkari

Ingredients

• 1.5 cup Ukde Tandul (Also known as Goan red parboiled rice)
• 6 cup Water (For boiling the rice)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place the Ukde Tandul in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains, until the water is no longer cloudy.
   • Add enough fresh water to cover the rice by at least 3 inches.
   • Let the rice soak for a minimum of 30 minutes, or up to 1 hour. This step is crucial for ensuring the grains cook evenly and become tender.
2. 2

   Boil the Rice

   • Drain the soaking water completely from the rice.
   • In a large, heavy-bottomed pot, bring 6 cups of fresh water and 1 tsp of salt to a rolling boil over high heat.
   • Carefully add the soaked and drained rice to the boiling water. Stir once to prevent the grains from sticking to the bottom.
   • Allow the water to return to a boil, then reduce the heat to medium. Cook uncovered for 20-25 minutes.
   • To check for doneness, take a grain and press it between your thumb and forefinger. It should be soft all the way through but still have a slight, pleasant chewiness.
3. 3

   Drain and Serve

   • Once the rice is cooked to your liking, carefully pour the entire contents of the pot into a fine-mesh sieve or colander to drain off all the excess water.
   • Let the rice sit in the colander for 2-3 minutes to allow the residual steam to dry it out further.
   • Transfer the rice to a serving bowl and gently fluff it with a fork.
   • Serve hot with traditional Goan curries like fish curry (Xitt Codi) or chicken xacuti.

Ingredients

• 500 g Ivy Gourd (Also known as Tendli or Tindora, washed and sliced thin)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 2 pcs Dried Red Chilies (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 3 tbsp Fresh Grated Coconut (Optional, for garnish)
• 0.5 tsp Jaggery (Powdered, optional, to balance flavors)
• 2 tbsp Water (Optional, only if needed to prevent sticking)

Instructions

1. 1

   Prepare the Ivy Gourd: Wash the ivy gourd (tendli) thoroughly. Trim both ends. Slice them into thin, uniform rounds or cut them lengthwise into four quarters. Set aside.

2. 2

   Make the Tempering (Tadka): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter for about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns a light golden brown. Add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until the leaves are crisp and fragrant.

3. 3

   Cook the Upkari: Add the sliced ivy gourd to the pan along with turmeric powder and salt. Mix well to coat the vegetables evenly with the spices. Cover the pan, reduce the heat to low, and cook for 15-20 minutes. Stir every 4-5 minutes to prevent sticking. Cook until the tendli is tender but still retains a slight crunch. If the mixture seems too dry, sprinkle 1-2 tablespoons of water.

4. 4

   Finish and Garnish: Once the ivy gourd is cooked, add the fresh grated coconut and optional powdered jaggery. Stir well to combine and cook uncovered for another 2 minutes to let the flavors meld.

5. 5

   Serve: Turn off the heat. Serve the Tendli Upkari hot as a side dish with rice and dal, or with chapatis.