Goan Tendli Sukhem

1. 1
   prep · ~15 min

   Prep the tendli and onion.

   1.Wash the tendli well and trim both ends.

   2.Slice the tendli lengthwise into thin pieces so it cooks evenly.

   3.Slice the onion thinly and slit the green chilies.
2. 2
   saute · ~2 min

   Start the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and green chilies and cook for a few seconds.

   TIPKeep the heat medium so the mustard seeds crackle without burning the curry leaves.
3. 3
   saute · ~5 min

   Cook the onion.

   Add the sliced onion and cook until soft and lightly golden, stirring often so it sweetens without catching at the bottom.

4. 4
   saute · ~3 min

   Cook the tendli with spices.

   1.Add the sliced tendli and mix well with the onion.

   2.Add turmeric powder, red chili powder, and salt.

   3.Stir for 2 minutes so the vegetables are coated well.
5. 5
   simmer · ~10 min

   Cover and cook until tender.

   Add water, cover, and cook on low heat until the tendli is just tender but not mushy. Stir once or twice during cooking.

   TIPUse only a little water; sukhem should stay dry, not saucy.
6. 6
   mix · ~3 min

   Add coconut and tamarind.

   Stir in the grated coconut and tamarind paste. Cook uncovered for 2 to 3 minutes until the moisture dries up and the flavors come together.

7. 7
   serve

   Serve the Goan Tendli Sukhem warm.

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