Tendle Butthi Recipe
This is one of the side dishes from Mangalore, Karnataka, India. This is served as a side dish with rice. You can prepare the same dish with cauliflower with potatoes and onions or cabbage with potatoes and onions or by adding onions only or by adding mushrooms and onions. But most people prepare it with ivy gourds because a lot of people grow ivy gourds in their gardens in India.
Ingredients
1). 20 ivy gourds (slice into 1/2" thin round slices)
2). 1 potato (peeled and diced)
3). 11/2 cup fresh or frozen coconut
4). 1/2 tsp coriander seeds
5). 8 red chillies (or as per taste)
6). 2 medium sized onions
7). 3 tbsp oil (preferably coconut oil)
8). Salt to taste
9). 1/4 tsp tamarind paste
Directions
1. Fry coriander seeds in 1 tsp oil till nice aroma comes out. Remove and keep it aside.
2. In the same oil fry the red chillies.
3. Grind coconut, red chillies and tamarind paste by adding warm water to a coarse paste. Now add the coriander seeds and grind it to a smooth paste. (Do not add much water as this is a dry curry)
4. Cut half of an onion into big pieces. Finely chop the remaining 11/2 onions.
5. Cook tindora, potatoes and diced onion together till tindora becomes tender by adding about 2 cups of water.(You can also pressure cook them together upto 2 whistles)
6. Now add the masala and salt to the vegetables and mix it well.
7. Bring it to a boil. Cover and cook it on a low flame for about 10 min. (Till all the water evaporates and everything mixes well)
8. Meanwhile heat the remaining oil and fry the chopped onions till golden brown and pour it over the tindora curry.
9. Serve hot with rice and dal.
2. In the same oil fry the red chillies.
3. Grind coconut, red chillies and tamarind paste by adding warm water to a coarse paste. Now add the coriander seeds and grind it to a smooth paste. (Do not add much water as this is a dry curry)
4. Cut half of an onion into big pieces. Finely chop the remaining 11/2 onions.
5. Cook tindora, potatoes and diced onion together till tindora becomes tender by adding about 2 cups of water.(You can also pressure cook them together upto 2 whistles)
6. Now add the masala and salt to the vegetables and mix it well.
7. Bring it to a boil. Cover and cook it on a low flame for about 10 min. (Till all the water evaporates and everything mixes well)
8. Meanwhile heat the remaining oil and fry the chopped onions till golden brown and pour it over the tindora curry.
9. Serve hot with rice and dal.
Comments
Comments: 3 |
Add a Comment
Sarita Bhandarkar says :
You will surely love it. Give it a try and let me know.
Posted on: 2 October 2008 - 5:54pm
sang says :
Hey this is a M'lorean Dish....will surely try this:)
Posted on: 10 February 2008 - 3:38am
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