Tendli Sukke Recipe, A Spicy Ivy Gourd Dish From Konkan
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Call it tendli, tindora, kundru or by any other regional Indian name, but the fact remains that ivy gourd is a nutrient-dense summer vegetable that stands at the base of many delicious dishes. Packed with plenty of dietary fibre, some plant proteins, plenty of vitamins and essential minerals, ivy gourd works as a natural coolant. Apart from helping in weight loss and blood sugar management, ivy gourd also aids digestion, improves gut health and helps regulate bowel movements. If you are looking for a recipe that celebrates this healthy veggie, then this Tendli Sukke recipe is for you. 

In the Western Indian states of Gujarat, Maharashtra, Goa and Karnataka, ivy gourd is more popularly known as tendli or tindora. Maharashtrian cuisine has a plethora of Bhaji recipes that celebrate ivy gourd, both dry and gravy dishes that sing with the flavours of the region. In the Konkan region that spans three states—Maharashtra, Goa and North Karnataka—this vegetable is prepared in a unique way and the dish is known as Tendli Sukke. This dry dish is perfect for dinner on any given day as it pairs perfectly with rotis and phulkas. Here’s more about the recipe. 

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To make Tendli Sukke, the first thing you need to do is get fresh ivy gourd—the smaller or younger the veggie, better the taste. While most people chop ivy gourd into long cuts, you can cut them into round discs to make them stand out for this dish. But it is not just the cut of the vegetable that makes this Tendli Sukke remarkable. In fact, it is the unique spice blend that adds a particularly Konkani flavour to the dish. If you want to try out this dish for dinner tonight, then getting started with the spice paste would be a great first step. Here’s the Tendli Sukke recipe you need. 


250 g tindora or tendli 

½ tsp mustard seeds 

2 sprigs curry leaves 

½ tsp turmeric powder 

Salt, to taste 

1 tbsp oil 

For the Sukke paste:- 

¼ cup coconut, grated 

2 tbsp coriander seeds 

1 tsp urad dal 

4 Byadagi chillies 

1 tsp jaggery 

2 tbsp tamarind paste 

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1. Wash, drain and pat dry the ivy gourd, then chop them in round pieces. 

2. To make the Sukke masala paste, heat a pan on low to medium flame. 

3. Add the coconut, coriander seeds, urad dal and Byadagi red chillies into the pan. 

4. Once they turn aromatic and the coconut turns brown, switch off the flame and transfer the ingredients into the grinding jar. 

5. Add jaggery and tamarind paste in the same grinding jar and blend them into a paste. If the paste is too coarse, let it stay as it is. Do not add any water to make the paste smoother. 

6. Heat a wok or kadhai and add oil to it. 

7. Once the oil is hot, add the mustard seeds, curry leaves and let them splutter. 

8. Now, add the chopped ivy gourd and mix well. 

9. Add salt and turmeric powder and mix well again.  

10. Cook the ivy gourd for another 10 minutes or so, then add the ground Sukke masala paste. 

11. Mix well and cook the ivy gourd until done. 

12. Serve the Tendli Sukke with rotis or phulkas while still hot.