Here is a semi dry subzi made of Ivy gourd also known as gentleman’s toe or Tindora. Mangaloreans love coconut in their dishes and make use of it liberally.
- 250 gms ivygourd
- 2 large onions
- Half of a small coconut
- 6 roasted Byadgi chillies
- 6 roasted Guntur chillies
- 1tbsp tamarind paste
- 3 tbsps coconut oil
- 1 tsp mustard.
Chop the ivygourd into tiny pieces.
Chop the onions fine.
Heat oil and add the mustard. After it crackles add the onion and salt and roast till transparent. Add the ivygourd, a glass of water and cook till done.
Grind the grated coconut, roasted red chillies and tamarind to a smooth paste and add to the cooked onion tendle mixture. Allow to boil well n cook till it turns semi solid.
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