Since GudiPadwa I was craving for Konkani food that was so lovingly cooked in my maternal grandmother’s kitchen. As my father belongs to Uttar Pradesh we had a mixed cuisine at home. Most of the recipes were from North India and especially from Kayastha style of cooking heavily influenced by Mughal cuisine or the typical Banarasi khana where my mother grew up but as my mother belongs to North Kanara we also got the taste of Konkani dishes.
North Kanara comprises of Kumta, Honnavar, Bhatkal, Siddapur, Sirsi, Ankola and some other regions. My mother hails from chitrapur saraswat community from Honavar. Their cuisine is simply delicious and full of healthy nutrients. Most people in this region rely on what grows in the backyard of their beautiful homes. The use of coconut is ample in both veg and non-veg dishes. I love sukke, Upkari, dhoddak, Kokam curry, ambat, dalitoy and randayi to name a few.
Tendli ( Ivy Gourd) Sukke
Tendli or kundru ( in north) is called Ivy Gourd in English. The tender fruit is green in color and is often eaten in salads or used in vegetarian preparations. It is full of beta karotin , vast variety of B vitamins, vitamin A & C, fiber and minerals. It helps to keep blood sugar in check.
Here is a variant of traditional sukke (a dry dish) . We like to make this tendli ( ivy gourd) veggie with slightly thick gravy and not really dry but the ingredients are same.
Tendli/ kundru/ivy gourd – 1/2 kg.
onion – I small
Fresh grated coconut – 1/2 of a large coconut
Tamarind – a small piece (1/4 teaspoon paste)
Jaggary – 1/2 Teaspoon
Mustard Seeds – 1/4 teaspoon
Dry red chili – 1 or 2
Coriander seeds – 2 Tsp
Urad dal- 1 teaspoon
Salt to taste
Turmeric powder – 1/4 teaspoon
Just enough oil for cooking.
Curry leaves ( optional. I don’t use them in this recipe)
Dry roast coriander seeds, red chilies, urad dal and mustard seeds. Ensure none of these burn.
Grind and Keep aside.
Boil tamarind in some water to make a paste.
In a blender add grated coconut, ground spices and tamarind paste.
Blend with little water to make a smooth paste.
In a pan add a little oil and heat. Lower the flame and add mustard seeds. When they begin to splutter add finely chopped tendli. If the tendli is very tender I just pound it and use it whole.
Add turmeric powder and salt and let it cook in little water till soft.
Add the coconut paste with a little water , stir and bring it to one boil and remove from heat. (You can exclude water and keep it dry as originally the Sukke is)
In a seasoning pot heat a little oil and add curry leaves and finely chopped onions (I don’t use curry leaves).
When the onions become slight golden pour the seasoning on top of the Sukke and stir.
Serve hot with rice and dalitoi as I did.
(Dalitoy is plain Arhar dal seasoned with mustard seeds, garlic cloves,whole red chili, green chili, curry leaves and asafoitida)