goanEasyveganvegetariangluten freedairy free

Tendli Sukka

Name: Tendli Sukka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g tendli (washed and sliced lengthwise); 2 pcs onion (medium, finely sliced); 0.75 cup fresh coconut (grated); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 2 pcs green chili (slit); 5 pcs garlic (cloves, lightly crushed); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 1 tsp tamarind paste; 3 tbsp water

RATING

4.2/5(28)

TASTE SCORE

7/10

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.

PREP

15m

COOK

20m

SERVES

1 KATORI

175 cal

SERVINGS

METHOD · 6 STEPS

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.

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 the tendli evenly and fairly thin so it cooks through before the coconut dries out.
2
Use a wide pan rather than a deep pot so the sabzi stays dry and the onions caramelize better.
3
Cook the onions until lightly golden, not just translucent; that sweetness balances the tamarind.
4
Add only the listed tamarind water, because excess moisture will make the sukka turn steamy instead of dry.
5
Stir gently once or twice while covered so the tendli softens without breaking into a mushy texture.
6
Add the fresh coconut at the end and cook briefly, so it stays sweet and fluffy instead of oily.
7
The dish is done when the tendli is tender but still holds its shape and the pan looks dry, not wet.