Tendli / Ivy Gourd Sukke - Rosy aunty

Recipe by Rosy Pinto

Ingredients:
To boil the Ivy Gourd:
250 gms ivy gourd / tendli
1/2 tsp salt
1/2 to 1 cup water to cook

To prepare the coconut-spice mixture:
2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp mustard seeds
10 fenugreek seeds
1 tsp chana dal
1tsp split urad dal
3 red chillies
2 Kashmiri chillies
1/4 tsp turmeric powder
4 tbsp fresh grated coconut

For the Sukka:
2 tbsp oil
1/4 tsp mustard seeds
1/2 tsp split urad dal
curry leaves
1 medium onion (thinly sliced)
3 to 4 cloves garlic (crushed)
tamarind water to taste

salt to taste
1/2 tsp sugar or jaggery (optional)

Steps:
To boil the Ivy Gourd:

1. Rinse the ivy gourd and trim ends, slice them vertically into 4 pieces or 2 if they are small.
2. Cook along with water and salt on medium flame or pressure cook for 1 whistle (do not over cook).
3. Once done, strain and keep the stock.

To prepare the coconut-spice mixture:

1. Meanwhile, heat a pan and add coriander, cumin, chana dal, urad dal, mustard and dry roast for 2 minutes.
2. Once the mustard starts to crackle, add methi seeds and fry for few seconds, remove and keep it aside.
3. Add chillies to the pan, sprinkle oil and roast for 1 to 2 minutes.
4. Once cooled grind along with turmeric powder to make a coarse powder.
5. Add coconut and pulse it into coarse mixture. Keep it aside.

For the Sukke:

1. Heat oil on medium flame and add mustard, urad dal, curry leaves.
2. Once mustard crackles, add garlic and fry for few seconds. Add onion and fry until light brown.
3. Add powdered coconut mixture and fry for 30 seconds.
4. Add tamarind water, mix well and add cooked tendli and required amount of stock.
5. Mix and check for salt, cook for 2 minutes.
6. Add sugar and mix well, switch off the flame.
7. ENJOY!