Tendli Sukka ( Ivy Gourd)

Tendli Sukka is a traditional Mangalorean dish,and much loved by our family.  These little gourds are also known as baby watermelon, little gourd, gentleman's toes, tindora or sometimes inaccurately identified as gherkins.(source Wikipedia)

Tendli is usually eaten as a side dish,and pairs really well with a cup of rice and fish curry!

Ingredients :

• I lb of Tendli ( Sliced)
• 1 Medium Sized Onion (Sliced)
• 4 flakes of garlic (Sliced)
• 1-2 Green Chillies (adjust to taste)
• 4-5 Curry Leaves
• 3-4 Tablespoons of Coconut ( fresh or frozen)
• 1/4 cup of Raw Cashew-nuts ( a handful)
• 1 Teaspoon of Sambhar powder or vegetable powder
• Salt to taste
• 2 Tablespoons of Coconut Oil

Method :

1. Wash the Tendalis.cut the ends off.Cut them lengthwise,into four parts.
2. Heat 2 tablespoons of oil, when the oil is heated add the curry leaves and the green chillies.Give this a quick stir.
3. Add the Cashew-nuts and saute a quick minute (make sure they don't brown)-I had to skip the nuts,otherwise my kids would have eaten just the nuts and ignored the tendli!
4. Add the sliced onions and garlic,saute this till the onions turn translucent.
5. Add the sambhar powder and give this a quick stir.
6. Add the cut Tendlis and saute this for a quick minute.
7. Add salt to taste.
8. Add a 1/2 or 3/4 cup of water and cook these little gourds covered on medium heat (until cooked till your liking,I like to cook it until all the water evaporates,and the tendli are tender,not mushy)
   
   Tip :
   These little gourds do take a little while to cook,if your water evaporates and they are not cooked,add a little more water and cook till your liking.

Brinjal and Potato Sukka ( Eggplant and Potato)

This is my grandmothers recipe,and as a child whenever she made it,I would scoop out all the brinjal (eggplant) pieces and eat just the potato part of the dish.As an adult I have learnt to eat the eggplant part of the dish and absolutely love it!

This dish is prepared using the small eggplant and is layered with flavors of sweet and spices,and a relatively simple dish to prepare.

 

Ingredients:

• 3-4 Small Brinjal (Eggplant)-cut lengthwise
• 2 Small Potatoes-cut lengthwise
• 2  Medium sized Onions (sliced)
• 1 Green Chilly (slit)
• 5 Curry Leaves
• 1/4 Teaspoon Mustard Seeds
• 4 Flakes Garlic (crushed)
• 1 inch piece Ginger (finely chopped)
• 1/4 Teaspoon Cumin Powder
• 1/2 Teaspoon Coriander Powder
• 1/4 Teaspoon Chilli Powder
• 1/4 Teaspoon Turmeric Powder
• 1/4 Teaspoon Garam Masala Powder
• Marble sized ball of Tamarind ( add water to it and use 2 Tablespoons of the juice)
• I inch cube of Jaggery ( adjust to taste)
• Salt to Taste
• 4 Tablespoons of Oil

 Method :-

1. Heat the oil on a medium heat in your cooking pan.
2. When the oil is heated,add the mustard seeds,when they begin to spullter add the crushed garlic flakes.
3. When the garlic flakes begin to brown (they brown really quickly) add the curry leaves,garlic and ginger,saute for a quick minute.
4. Add the onions and green chilly saute for another quick minute.
5. Add the powders (chilli,turmeric,coriander,cumin and garam masala)
6. Add the potatoes and saute the potatoes for a few minutes( make sure you add your potato first,as this takes longer to cook than the brinjal)
7. Add the brinjal and salt to taste and give it a quick stir,make sure that the potatoes and the brinjal does not stick to the pan,keep stirring every once in a while.
8. Add the jaggery and the tamarind juice,give it another quick stir
9. Add a cup of water and simmer till the potatoes and brinjal are cooked to your liking.(this is a dry dish,allow the dish to come to a boil and the gravy will thicken)
10. Enjoy with a steaming cup of rice or parathas!

Cauliflower with Indian Spices.

 Cauliflower is one of our favorite vegetables and one I know that everyone at home will eat happily! This dish is delicious and the cauliflower is encrusted with mild Indian spices and is a perfect side for an Indian meal.

Ingredients :

• 1 lb Cauliflower,broken into florets
• 2 tablespoons coconut oil/oil of your choice
• 1/4 teaspoon Mustard Seeds
• 1/4 teaspoon Cumin Seeds
• 4-5 Curry leaves
• 1/4 teaspoon Turmeric Powder 
• 1/4 teaspoon Chilly Powder
• 1 green Chilly slit
• 4 cloves of garlic chopped finely
• 2 tablespoon chopped cilantro leaves
• Salt to taste 

Method :

1. Heat the oil in a large frying pan and add the mustard seeds.When the seeds begin to splutter add the cumin seeds.
2. Add the curry leaves and give it a quick stir.
3. Add the green chilly and fry for a quick 30 seconds,if you decide to finely chop the chilly then fry it for a minute ( I like to slit it,so I can take it out before serving!)
4. Add the chopped garlic and fry for a quick 30 seconds to a minute, constantly stirring it,make sure it doesn't burn.
5. Add the cauliflower,turmeric powder,chilly powder fry for a minute
6. Add the chopped cilantro leaves ( I like to cook my cilantro leaves)
7. Add salt to taste
8. Add a little water ( 1/4 cup) and cover the pan and steam the cauliflower for 1 to 2 minutes.(if you need more water add a little more,just enough to steam the cauliflower real quick)
9. Uncover the pan and stir fry the cauliflower on high heat for another 3-4 minutes,keep stirring it so it cooks evenly (we like our cauliflower crunchy) if you like it cooked more,cook for 7 -10 minutes,or until cooked to your liking.(make sure all the water evaporates,this is a dry dish)
10. Garnish with fresh cilantro ( optional)