TENDLÉ BOTOTYA UPKARI
A KONKANI IVY GOURD POTATO SIDE DISH
Ingredients:
1) Ivy gourd/gentleman’s
toes called koval or kovakka in Malayalam and tendle (pronounced tendlé) in Konkani
– 250 gm.
2) Potato –
250 gm.
3) Dry hot red
chilies – 5 Nos.
4) Mustard
seeds – ½ teaspoon
5) Coconut oil
– 1½ tablespoons (see note)
6) Salt – 1 level
teaspoon
To Cook:
Soak the ivy gourd in a solution of 1 litre of water with 10
ml. of vinegar for 10 minutes. Wash well and cut lengthwise into 4 quarters.
Peel the potatoes. Wash and cut into 1 cm. thick x 1 cm. wide x 5 to 7 cm. long
pieces. Break each of the red chilies into 2 or 3 pieces.
Set a thick cast iron wok on high heat. Pour in the coconut
oil. Throw in the mustard seeds. As soon as the mustard seeds are about to
finish popping, tip in the broken red chilies. Stir once and put in the
vegetable pieces. Sprinkle the salt. Stir well and lower the heat. Cover with a
lid and let the vegetables cook slowly.
Stir occasionally to avoid burning at the base since no water
is added at any stage (for better taste). After around 10 minutes, check to see
if the potatoes are cooked. If cooked, the ladle will slice through the potato
piece smoothly. Taste and add more salt if required.
Now set aside the lid and roast the upkari slowly on low heat
stirring every couple of minutes. As soon as the vegetables are lightly
roasted, switch off the heat and serve hot with rice, cherupayar kanji,
porridge, chappatis or bread.
Enjoy!!!
Note:
Persons who
are not allowed to use much oil in food for medical reasons can reduce the
quantity of oil to just a teaspoon. In that case, as soon as the vegetables are
in the wok, pour in a glass of water to compensate for the lack of oil. Cook on
low heat till the vegetables are done. If some water still remains at the
bottom, turn up the heat and stir to vaporize it. Serve hot.
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