Tendli Batata Upkari

Name: Tendli Batata Upkari
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 300 g tendli (ivy gourd, washed, ends trimmed, sliced into thin rounds); 2 pcs potato (medium, peeled and diced into small cubes); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves (fresh); 2 pcs green chili (slit lengthwise); 1 pinch hing; 1 pinch turmeric powder; 0.25 tsp salt; 3 tbsp coconut (fresh, grated); 1 pinch sugar

RATING

4.4/5(68)

TASTE SCORE

6/10

A simple, everyday Konkani stir-fry of tender ivy gourd and potatoes tossed with coconut and a tempering of mustard seeds, curry leaves, and chilies. Lightly spiced and quick to make, this dry sabzi is a staple in GSB homes and pairs perfectly with dal and rice.

PREP

10m

COOK

15m

SERVES

1 KATORI

132 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the ivy gourd and potato.
1.Wash 300g tendli and trim off both ends. Slice each into thin rounds, about 3mm thick.
2.Peel 2 medium potatoes and dice into small 1cm cubes.
temper · ~1 min
Make the tempering.
1.Heat 2 tsp oil in a kadai over medium heat until it shimmers.
2.Add 0.5 tsp mustard seeds and let them splutter (30 seconds).
3.Add 0.5 tsp cumin seeds, a pinch of hing, 8 curry leaves, and 2 slit green chilies. Sauté until fragrant (10 seconds).
saute · ~15 min
Cook the vegetables.
1.Add the sliced tendli and diced potato to the kadai. Sprinkle a pinch of turmeric and 0.25 tsp salt. Stir well to coat.
2.Cover with a lid and cook on low heat for 10-12 minutes, stirring once halfway. No water is needed; the vegetables will cook in their own steam.
3.Check a potato cube — if fork-tender, remove the lid.
4.Add a small pinch of sugar. Increase heat to medium and sauté uncovered for 2-3 minutes until any residual moisture evaporates.
TIPDon't add water — the sealed lid traps enough steam to cook the vegetables gently without turning them mushy.
mix · ~1 min
Finish with fresh coconut.
1.Turn off the heat. Sprinkle 3 tbsp fresh grated coconut over the sabzi.
2.Toss gently to combine. The residual warmth will release the coconut's aroma.
serve
Serve warm as a side with dal and steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice tendli into uniform thin rounds for even cooking.
2
Do not add water; the vegetables cook in their own steam.
3
Cook covered on low heat to retain moisture and prevent burning.
4
Check potato tenderness with a fork before removing the lid.
5
Sauté uncovered at the end to dry out excess moisture for a non-soggy texture.
6
Use fresh grated coconut for the best aroma and flavor.
7
Add the coconut only after turning off the heat to preserve its freshness.