Spicy ivygourd (Tikshe tendli)

Ivygourd (tendli) is one of my favorite vegetables. My problem is, I can’t stick to one recipe for long time. During weekdays, I don’t like to make anything elaborate either. So I keep changing my favorite recipes to make them simple. This one is a variation of the Konkani dish tendli buthi. Chopped ginger and coriander seeds give a very nice flavor to this dish. Goes very well with rotis or simple rice and dal. This tastes great when you make it very spicy (tikshe).

2 cups ivy gourd(tendli) cut into thin rounds
1 tea spn chilli powder
A pinch turmeric
1 tea spn chopped ginger
4-5 curry leaves
1 tea spn coriander seeds
1/2 tea spn mustard seeds
1/2 tea spn tamarind extract

Heat oil and fry coriander seeds. Powder them.
Heat a little oil and add mustard seeds. When they start popping, add curry leaves and ginger, fry for few minutes.
Now add ivy gourd, chilli powder, coriander powder, salt, tamarind, 1/4 cup water, cover and cook.
Serve hot.

Serves : 3-4
Preparation time : 20mins

17 thoughts on “Spicy ivygourd (Tikshe tendli)”

  1. hi yes the tendli buthi I can recall. It was always on the menu when we called people home for lunch . It is the no. one choice of vegetable in a Catholic Mangalorean home……….therell be a spread of pork chicken and fish and then there will be tendli buthi………this was total recall………..

  2. We generally make just stir fry types of tendli,but now i am learning so much more variations to cook this veggie,that sometimes i wonder how apt the saying “kuain ka mendak(frog in a well) fits on me before entering this Blog-o-world.
    Nice recipe and as i always say dish with prefix or suffix of spicy is sure to catch my attention…lolz

  3. hi
    please post some non coconut dishes (curry and side dishes -veg and non veg). it would be great if you categorise it as “non coconut dishes” in your menu as eating coconut daily is not good and cooking with coconut takes long time.
    thanx a lot,

    Shilpa: Sujata, more than 50% of the dishes on this site are non coconut dishes. I won’t be categorizing the recipes as “non coconut” anytime soon as there are many higher priority things to be done for the site. As I am extremely busy these days, I am not able to spend time on the site. Hope you will understand and respect my decision.

  4. Hi Shilpa,
    Just like Alka said.. even I knew just one method of cooking this veggie.. My hubby just gets bored with the same type of recipe cooking.. the variation will surely help.. Thanks dear..
    Best Luck,

  5. Hi Shilpa:
    Interesting variation on the tendli dish; M routinely makes the tendli taLasaN, which is one of our favorites. But that does take a long time to smash, soak etc.

    We should try this.

    Hope you are doing well.

    shilpa: Yes, Arunanna, doing well, but extremely busy :((.

  6. Sujata,

    My son is has a severe allergic reaction to coconut and hence I can’t use it at all in any of my cooking . I have tried many of shilpa’s dishes– in fact I make a regular stop here to get new recipe ideas. Some dishes are hard to make without coconut I agree but the majority of them you can.

    I substitute a teaspoon of cashewnuts in place of coconut–for coconut based curries– it works beautifully or sometimes if there is any kind of daal or pulses involved in the recipe needing coconut you can always grind the daal itself to thicken the gravy.

    Hope that helps…


  7. Shilpa, this is Sowmya here….you have given a different dimension to this veggie through this recipe. Tried this out and it was really awesome. Am a regular reader of your manpasand.blogspot.com. Have tried out many recipes from that especially Kuzhi Paniyaram. But I am unable to access your site currently as it says its open to invited readers only. Request you to kindly send me an invitation. Awaiting your reply eagerly. This is a humble request from my side.

    Shilpa: Sowmya, that is not my site. This is the only website I have.

  8. Hi Shilpa, Instead of using coriander seeds and making a powder, can I directly put dhaniya powder?

    Shilpa: Yes, you can use dhania powder

  9. Yummmmmy Shilpa

    Thendli is my favourite
    nice to get the recipe for it specially when u r missing home ..it reminds me of the mommmy

    love u mommy

  10. Thank you medha for your suggestion. Non coconut dishes (gravy or sidedish) become less in quantity. I mean not become enough for all for full day. Because coconut paste increases the quantity to the great extent.Any tips on increasing the quantity (and thickness) of non coconut dishes?
    Thanks in advance.

    Shilpa: Sujata, I normally use yogurt in many dishes as a replacement for coconut (It is not possible for all the dishes though). Btw..I haven’t used even one small piece of coconut in my cooking for last 6 months as I did not find good frozen coconut here. I have posted all the non-coconut recipes that I tried here

  11. Thank you so much shilpa…

    Shilpa: Sujata, I have been posting these non-coconut versions of our traditional Konkani dishes here these days. I will post as and when I try them. So keep checking the blog. As you see, this particular recipe was also a modification from our traditional recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.