Tendli Sukka
A simple coastal-style ivy gourd stir-fry with coconut, soft onions, and gentle spices. It cooks down into a dry, flavorful sabzi that pairs beautifully with dal, rice, or chapati.
For 4 servings
- prep · ~15 min
Prep the tendli and aromatics.
1.Slice the tendli lengthwise into thin strips.2.Slice the onions finely.3.Slit the green chilies and lightly crush the garlic cloves.4.Mix the tamarind paste with the water in a small bowl. - temper · ~2 min
Make the tempering.
1.Heat the oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, curry leaves, green chilies, and garlic.4.Cook for 30 seconds until fragrant.TIPKeep the heat medium so the garlic and spices do not burn. - saute · ~6 min
Cook the onions.
Add the sliced onions and sauté until soft and lightly golden, about 5 to 6 minutes.
- saute · ~12 min
Cook the tendli with the spices.
1.Add the sliced tendli and mix well with the onion base.2.Add turmeric powder, red chili powder, and salt.3.Pour in the tamarind water and stir well.4.Cover and cook on low heat until the tendli is just tender, stirring once or twice.TIPDo not add too much water; this dish should stay dry, not saucy. - mix · ~3 min
Add the coconut and finish the sukka.
Add the grated coconut and toss well. Cook uncovered for 2 to 3 minutes until everything looks dry and well coated.
- serve
Serve hot with rice or chapati.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the tendli evenly and fairly thin so it cooks through before the coconut dries out.
- 2Use a wide pan rather than a deep pot so the sabzi stays dry and the onions caramelize better.
- 3Cook the onions until lightly golden, not just translucent; that sweetness balances the tamarind.
- 4Add only the listed tamarind water, because excess moisture will make the sukka turn steamy instead of dry.
- 5Stir gently once or twice while covered so the tendli softens without breaking into a mushy texture.
- 6Add the fresh coconut at the end and cook briefly, so it stays sweet and fluffy instead of oily.
- 7The dish is done when the tendli is tender but still holds its shape and the pan looks dry, not wet.
Adapt it for your goals.
Jain
Skip onion and garlic, and increase curry leaves and green chili for a simpler but still fragrant tendli sukka.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want a sharper coastal-style heat.
no garlicNo-garlic
Leave out the garlic for a lighter flavor profile that still works well with cumin, mustard, and coconut.
peanut coconutPeanut-coconut
Add a spoonful of coarsely crushed roasted peanuts with the coconut for extra nuttiness and texture.
Why this is on our healthy list.
Fiber-Rich Vegetable Base
Tendli and onions add dietary fiber, making this dry sabzi a satisfying vegetable side with good texture.
Plant-Based Fats from Coconut
Fresh coconut contributes richness and satiety while keeping the dish naturally vegetarian and filling.
Aromatic Spices with Minimal Ingredients
Mustard, cumin, curry leaves, garlic, and chili build strong flavor without needing heavy sauces or processed additions.
Frequently asked questions
Yes, but thaw and pat it dry first if it is frozen. Extra moisture can make the sukka watery instead of dry.
