Wednesday, 2 November 2011

IVY GOURD / TENDLE AND POTATO UPKARI

One more popular upkari of Konkani people.

WHAT YOU NEED:

Tendle 20 to 25 nos( tender ones)
Potato 2 small
Red chillies 4
Coconut gratings 1 handful
Mustard seeds 1 tsp
Oil
Salt

TENDLE UPKARI


HOW TO MAKE:
Wash and cut Tendle  and Potato lenghtwise.
Heat kadahi with 1 tsp of oil
Put mustard seeds in the hot oil, when it splutters add broken red chillies. Saute.
Add tendle and potatoe pieces, coconut, salt and little water.
Cover the lid and cook till it is done and water go dry

1 comment:

venkatesh kamath said...

Like the bitter ridge gourd this tendle too is a great veg to eat in its different forms in recipes.
Good to see that Jaya is helping us by her coming up with those right botanical names of the vegetable which we never knew.
some like this upkari with ripe tendles which is not known why.
This a great side dish.

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