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Ivy gourd sidedish (Tendli upkari)

Tendli upkari is Konkani dish made with cooked tendli and potatoes. A light garnish of fresh or frozen coconut gives it a fresh taste.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 -3

Ingredients
  

  • 1 cup ivy gourd cut into long pieces
  • 1/2 cup fresh raw cashew or potato cut into long pieces
  • 1 tbl spn fresh or frozen coconut
  • Oil
  • 1/2 tea spn mustard seeds
  • 4-5 curry leaves
  • A pinch asafoetida hingu
  • 3/4 tea spn chili powder
  • A pinch turmeric
  • Salt

Instructions
 

  • Heat oil and add mustard seeds.
  • When they start popping, add curry leaves and asafoetida. Fry for sometime.
  • Add ivy gourds and potato, turmeric, chilli powder and salt. (Alternatively, ivy gourds and potatoes can be cooked in cooker and used for this dish to reduce the cooking time).
  • Add 1/2 cup water, close the lid and cook on a medium flame till gourds and potatoes are cooked completely.
  • Add coconut and mix lightly.
  • Serve as a side dish with rice or chapati.