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.