Goan Tendli Masala (Ivy Gourd/Tindora)

Tendli cooked in a Goan based semi dry coconut gravy. Can be served with rotis or a side dish along with rice.
  • Passive
    0 minutes
  • Prep
    20 minutes
  • Cook
    25 minutes
  • Servings
    3 People


For the Masala:-
  • 1/3 cup Fresh grated coconut
  • 1/2 Onion (Sliced)
  • 1 tbsp Oil
  • 2 Dry Kashmiri Chillies
  • 1/2 tsp Fennel seeds
  • 4 Black Pepper Corns
  • 1 tbsp Corainder seeeds
  • 2 cloves
  • 1/2 inch Cinnamon stick
  • 2 Garlic cloves (roughly chopped)
  • 1/2 tsp turmeric powder
Other Ingredients:-
  • 2 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 8 Fresh Curry leaves
  • A Pinch hing (Asafoetida)
  • 2 Green chillies (Slitted)
  • 250 grams Tendli (Ivy Gourd/Tindora)
  • 1/2 tbsp Jaggery (Or Sugar)
  • Salt (as required)


  • 1 Wash, wipe and cut the tendli as shown in picture.
  • 2 In a small skillet, add 1 tbsp oil and roast onion and coconut together. Once it turns nice and brown, keep it aside to cool.
  • 3 In same skillet, dry roast remaining ingredients (all the spices) under ‘masala’, besides the garlic cloves. Once you get a nice aroma from the spices, keep them aside to cool.
  • 4 In a mixer grinder, make a paste using the roasted coconut and spices along with turmeric powder and garlic cloves with sufficient water.
  • 5 In a pan, add oil. Add mustard seeds, allow them to splutter. Add the green chillies, hing and curry leaves, and fry for a minute.
  • 6 Add the masala paste and stir fry it for 2-3 minutes.
  • 7 Add the tendli. Stir fry for 2-3 minutes.
  • 8 Add 1 ½ cups water, cover lid of pan and cook for about 15 minutes till tendli is cooked.
  • 9 Open lid of pan, and let gravy simmer till it gets semi dry. Serve with rotis or as a side dish along with rice.

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