This is submitted as an entry to the Regional Cuisine of India Contest
This is submitted as an entry to the Regional Cuisine of India Contest
Ivy gourd in english is Thendle in konkani and Thondekai in Kannada. It is available after the rainy season for about 6 months in a year. Most of the people here grow in their own kitchen garden. We get 3-4 varieties of Ivy gourd here. I have already put up tendle thalasani, spicy delicious dish on this blog long long ago ! Today I would like to put up this Gojju which is usually prepared with the tender ivy guard. These fresh tender gourds are from our garden itself. It is an easy dish for starters and a summer delight !
What you need to have:
1. Fresh tender Ivy guard – 2 cups
2. Green chillies - 1-2
3. Fresh grated coconut – 2 Teaspoons
4. Tamarind – A pinch
Ingredients of Seasoning:
1. Mustard seeds – 1 Teaspoon
2. Asafoetida powder – 1/2 Teaspoon
3. Cumin seeds – 1/2 Teaspoon
4. Curry leaves – 2 strands
5. Red chilli – 1
Fresh tender Ivy guard
Ingredients of Ivy guard Gojju
What you do with what you have:
1. Wash and chop ivy gourd fine and discard the ripe ones among them before cooking. Cook it in the cooker along with the green chillies adding a pinch of salt so that it is not over cooked. Grate coconut as well and keep it aside.
Cooked Ivy guard with Green chillies
2. Cool the cooked ivy gourd and just squeeze the chillies and tamarind in it. Add sufficient quantity of water to bring it to the required consistency.
3. Check for salt and add if necessary. Add grated coconut to it at this stage.
4. Place a spatula with 2-3 Teaspoons of cooking oil in it on the flame. On heating, add mustard seeds to it. When it sputters add cumin seeds, Asafoetida powder, red chilli pieces and finally curry leaves to it.
Season it to the dish immediately. Ready to serve Ivy guard gojju is as shown in the image below. Serve with rice and Rasam .
Ivy guard Gojju
How long it takes: 30 minutes
Number of serves: 4-5 people
July 20, 2009
prathibalrao
10 responses to “Ivy Gourd Gojju”
Cilantro
July 20th, 2009 at 16:04
Have`nt made curry with the Ivy gourd. I always made fry with them, have to try your recipe soon.
prathibalrao
July 20th, 2009 at 16:31
Hi Cilantro,
Thanx a lot for ur comments. You have a beautiful site with interesting recipes.
Ramya Kiran
July 21st, 2009 at 16:06
Hi, just visited your blog and loved it. You have a wonderful collection of recipes.. Will be trying your sabudana idlis tomorrow.. Will let u know how it turns out.
Have a great day.
Ramya
prathibalrao
July 22nd, 2009 at 02:37
HiRamya,
Nice to hear from u. Do pass on the link to your friends. Thanx a lot.
Supriya
July 22nd, 2009 at 20:43
Hi Prathibha,
This is a very nice recipe from tendli. I usually use it for making sasam, upkari, talasan or sambars. Love the way you present the recipes with detailed step by step procedure with lot of patience.
prathibalrao
July 23rd, 2009 at 03:59
Hi Supriya,
Tendli gojju is prepared in combination with even masala curd rice which would be a good combo!!!!
suparna
July 24th, 2009 at 08:36
hello pacchi,
I too made idlis and garayi 
sorry to have missed a couple of ur posts.
After reading the jackfruit idli post …I was on a jackfruit merri-go-round
coming to ur post …I love the pictures …the tendlis super fresh.
I make only ambat and upkari,talasani from tendli…this one is a welcome recipe
I’d give a try next time I buy tendlis.
Thanks.
TC
prathibalrao
July 25th, 2009 at 08:22
Hi Suparna,,
Hope we meet sometime in our lifetime. Tendli gojju is easy and if in ur pantry can be prepared instantly as it needs no extra ordinary items.
daksh
July 29th, 2010 at 12:19
hmmm its gud, but i wished i cud get som curry recipe for rice
prathibalrao
July 31st, 2010 at 18:34
Hi Daksha,
I have already put up curry recipe and the link for the same is here.
http.//cuisineindia.wordpress.com2007/10/13 Tendle thalasani.