Traditional Konkani Tendli Sukke Recipe - Ivy Gourd/Tindora Stir Fry Recipe

To begin making the Konkani Tendli Sukke formula, we will first make the Sukke Masala.*To make the Sukke Masala scalding up a small skillet on medium-low scalding up, parched toast the coconut, coriander seeds, white urad dal and red chillies for about 4-6 moments, or until the aroma wafts into the air. 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.

Do not mix in any aqua to this mixture. Next in another skillet, scalding up cooking oil on medium flame, mix in the mustard seeds  and curry leaves and allow them to crackle.Now mix in the sliced tendli, dust some aqua, seasoning, put a lid on and scalding up for a good 10 moments on medium flame.Open the lid and check the tendli, it should be cooked, yet have a little bit of a bite to it. Reduce the flame mix in the freshly ground Sukke Masala and toss well.  Check the seasoning and adjust according to taste and turn off the scalding up.Transfer the Tendli Sukke to a serving dish and enjoy scalding.enjoy Konkani Tendli Sukke along with Steamed Rice, Konkani Style Southe Koddel formula and Konkani Style Sol Kadhi formula for a complete Konkani lunch or dinner.