Tendli Batata Upkari
A simple and wholesome Maharashtrian stir-fry featuring crisp ivy gourd and soft potatoes. This classic side dish, known as upkari, is tempered with mustard seeds and finished with fresh coconut. A perfect accompaniment to dal and rice.
For 4 servings
9 steps. 20 minutes total.
- 1
Prepare the vegetables
- a.Wash the tendli thoroughly, trim both ends, and slice them into thin, uniform rounds. Peel the potato and dice it into small 1/2-inch cubes. Set aside.
- 2
Heat oil in a kadai or heavy-bottomed pan over medium heat
- a.Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-40 seconds.
- 3
Step 3
- a.Add the urad dal (if using) and sauté for about 1 minute until it turns a light golden brown. Immediately add the curry leaves and slit green chilies. Be cautious as they will splutter. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
- 4
Add the diced potatoes to the pan
- a.Sauté for 2-3 minutes, stirring occasionally to coat them well with the tempering.
- 5
Now, add the sliced tendli, turmeric powder, and salt
- a.Mix everything thoroughly so the vegetables are evenly coated with the spices.
- 6
Step 6
- a.Sprinkle the water over the vegetables, reduce the heat to low, and cover the pan with a lid. Allow the vegetables to steam-cook for 10-12 minutes. Stir once or twice in between to prevent sticking.
- 7
Step 7
- a.Check for doneness by piercing a piece of potato and tendli with a fork; they should be tender. If not, cover and cook for a few more minutes.
- 8
Step 8
- a.Once the vegetables are cooked, add the fresh grated coconut and jaggery (if using). Mix gently and cook uncovered for another 2 minutes, allowing the flavors to meld and any excess moisture to evaporate.
- 9
Garnish with finely chopped coriander leaves
- a.Serve the Tendli Batata Upkari hot as a side dish with dal, rice, and roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the tendli and potatoes are cut into uniform sizes for even cooking.
- 2Use young, tender, and bright green tendli for the best flavor and to avoid any bitterness.
- 3Do not add too much water. The vegetables should steam in a small amount of water to maintain a dry texture.
- 4For a richer flavor, you can use coconut oil for the tempering instead of vegetable oil.
- 5A pinch of asafoetida (hing) can be added to the tempering for enhanced aroma and digestive benefits.
Adapt it for your goals.
Konkani Style
Add a pinch of asafoetida (hing) to the tempering and skip the jaggery for a more savory, traditional Konkani flavor.
With OnionsWith Onions
Sauté one finely chopped onion after the tempering until translucent, before adding the potatoes, for a sweeter base.
Spicier VersionSpicier Version
Add 1/2 teaspoon of red chilli powder along with the turmeric powder for extra heat.
South Indian TwistSouth Indian Twist
Add 1 teaspoon of chana dal along with the urad dal in the tempering for extra crunch and flavor.
Why this is on our healthy list.
Rich in Fiber
Ivy gourd (tendli) is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Vitamins
This dish provides essential vitamins like Vitamin C and Vitamin A from the tendli and B-complex vitamins from the potatoes, contributing to overall immunity and well-being.
Plant-Based Wholesomeness
As a completely plant-based dish, it is naturally low in cholesterol and saturated fats, making it a heart-healthy choice for a balanced meal.
Frequently asked questions
Yes, it's a very healthy dish. It's rich in fiber from the ivy gourd and potatoes, packed with vitamins, and uses minimal oil. It's a light, everyday vegetable preparation that's easy to digest.