Tendli buthi (ivy gourd in coconut gravy)

2 servings
15 min
30 min
Juicy Tendli on subtle coconut gravy


Number of serving: 2
1. Tendli or Ivy Gourd - Finely cut 1 cup

2. Onion - 1 cup finely chopped

3. Oil - to fry

Masala paste:

1. Coconut - 2 tsp

2. Dhaniya - 1 tsp

3. Methi/ Fenugreek Seeds - 1 tsp

4. Dry Red Chillies - 3

5. Tamarind - very small ball size

6.Jaggery - 1/2 tsp


  • Masala Paste:

    1. Take a wok or a kadai, add the spices first and dry roast until it sragrant.
    2. Add Coconut and roast for a few seconds.
    3. Let it cool. Now add the tamarind and grind all this into a smooth paste.
  • 1. Heat oil in the kadai or wok. Add Onions and fry till they are transparent.
  • Add the cut Ivy Gourd/Tendli and fry until they are soft and blended well. Add some water (about a cup) and allow the vegetables to boil.
  • Finally, add the smooth masala paste to the vegetables and fry until all are well combined.
  • Serve hot with rice or roti's

    Njoy with your loved ones.


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