Konkani Tendli Sukke Recipe - Ivy Gourd/Tindora Stir Fry
A vegetarian Konkan recipe with tindora (dondakaya/ kovakkai) - cut into angular slices, sunflower oil, mustard seeds. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Konkani Tendli Sukke Recipe, we will first make the Sukke Masala
- 2
*To make the Sukke Masala Heat a small skillet on medium-low heat, dry roast the coconut, coriander seeds, white urad dal and red chillies for about 4-6 minutes, or until the aroma wafts into the air
tindora (dondakaya/ kovakkai) - cut into angular slices(400 grams)mustard seeds(1/2 teaspoon)fresh coconut - grated(1/4 cup)teaspoons coriander (dhania) seeds(2)white urad dal (split)(1 teaspoon)dry red chillies(4) - 3
Turn off the flame and transfer these whole spices into a mixer jar along with the jaggery and tamarind and pulse, to get a coarse mixture
tindora (dondakaya/ kovakkai) - cut into angular slices(400 grams)jaggery(1 teaspoon)tamarind(15 grams) - 4
Do not add any water to this mixture
- 5
Next in another skillet, heat oil on medium flame, add the mustard seeds and curry leaves and allow them to crackle
mustard seeds(1/2 teaspoon)sprig curry leaves(2)teaspoons coriander (dhania) seeds(2) - 6
Now add the sliced tendli, sprinkle some water, salt, cover and cook for a good 10 minutes on medium flame
salt - to taste - 7
Open the lid and check the tendli, it should be cooked, yet have a little bit of a bite to it
- 8
Reduce the flame add the freshly ground Sukke Masala and toss well
fresh coconut - grated(1/4 cup) - 9
Check the salt and adjust according to taste and turn off the heat
salt - to taste - 10
Transfer the Tendli Sukke to a serving bowl and serve hot
- 11
Serve Konkani Tendli Sukke along with Steamed Rice, Konkani Style Southe Koddel Recipe and Konkani Style Sol Kadhi Recipe for a complete Konkani lunch or dinner
Rate this recipe
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Konkani Tendli Sukke Recipe - Ivy Gourd/Tindora Stir Fry
A vegetarian Konkan recipe with tindora (dondakaya/ kovakkai) - cut into angular slices, sunflower oil, mustard seeds. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
11 steps- 1
To begin making the Konkani Tendli Sukke Recipe, we will first make the Sukke Masala
- 2
*To make the Sukke Masala Heat a small skillet on medium-low heat, dry roast the coconut, coriander seeds, white urad dal and red chillies for about 4-6 minutes, or until the aroma wafts into the air
tindora (dondakaya/ kovakkai) - cut into angular slices(400 grams)mustard seeds(1/2 teaspoon)fresh coconut - grated(1/4 cup)teaspoons coriander (dhania) seeds(2)white urad dal (split)(1 teaspoon)dry red chillies(4) - 3
Turn off the flame and transfer these whole spices into a mixer jar along with the jaggery and tamarind and pulse, to get a coarse mixture
tindora (dondakaya/ kovakkai) - cut into angular slices(400 grams)jaggery(1 teaspoon)tamarind(15 grams) - 4
Do not add any water to this mixture
- 5
Next in another skillet, heat oil on medium flame, add the mustard seeds and curry leaves and allow them to crackle
mustard seeds(1/2 teaspoon)sprig curry leaves(2)teaspoons coriander (dhania) seeds(2) - 6
Now add the sliced tendli, sprinkle some water, salt, cover and cook for a good 10 minutes on medium flame
salt - to taste - 7
Open the lid and check the tendli, it should be cooked, yet have a little bit of a bite to it
- 8
Reduce the flame add the freshly ground Sukke Masala and toss well
fresh coconut - grated(1/4 cup) - 9
Check the salt and adjust according to taste and turn off the heat
salt - to taste - 10
Transfer the Tendli Sukke to a serving bowl and serve hot
- 11
Serve Konkani Tendli Sukke along with Steamed Rice, Konkani Style Southe Koddel Recipe and Konkani Style Sol Kadhi Recipe for a complete Konkani lunch or dinner
Rate this recipe
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