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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Tendli Miryapito (Ivy Gourd Pepper)

February 12, 2011

Tendli Miryapito (Ivy Gourd Pepper)

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Ever heard this PJ (pathetic joke) – “Qsn: What is Bruce Lee’s favourite vegetable. Ans: Tendli”, well this vegetable is actually (and thankfully) pronounced in a nasal fashion in Konkani as ‘Tendlein’. In Mangalore, many people grow this vegetable (which grows on vines) in their backyard. It’s botanical name is Coccinia (pronounced as Coc-Sinia) Indica and is commonly known as ‘Ivy Gourd’. I have made this correction here thanks to my cousin Prema who pointed out that although this vegetable is commonly known as ‘Gerkins’ in Mangalore, the actual name is Coccinia commonly known as Ivy Gourd. It either grows quietly along the Valche Baji (Spinach also botanically known as Basella alba) on its own ‘matov’ (makeshift pendal made with sticks) or is often found on the family’s favourite Guava tree (like it was in mine). Once a month we had a good collection of organic ivy gourds.
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I miss that so much about Mangalore – to be able to grow anything & (almost) everything inย our backyards and also receive homegrown organic produce from neighbours & relatives – veggies such as Spinach, ivy gourd, breadfruit (botanical name is Artocarpus Altilis & is known as bakri-chajhar in Hindi) yam &ย seasonal fruits such as mangoes, chikkoos, jackfruits, guava, bananas, cashews (and nuts), custard apples (seethaphal & ramphal), thorange, pineapples, papayas – the list is endless.
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With no offence to my dearest Keralite friends, I found this so cute….Rightly said isnt it?ย ย ย ย  “Kerala may be God’s own country but He comes to Mangalore for vacation”ย ย  Dr. K. B. Mallya
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Tendli Miriyapito

Ivy gourd pepper style is a classic Mangalorean Catholic style side dish that goes very well with rice and dal
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Course: Accompaniment, Side Dish
Cuisine: Mangalorean
Keyword: 30 Mins or Less, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Calories: 138kcal
Author: Shireen Sequeira

Ingredients

  • 300 grams tendli (ivy gourd)
  • 1/4 tsp haldi turmeric
  • 1/2 tsp pepper powder
  • 1/2 tsp cumin powder
  • 1/2 inch ginger, finely chopped
  • 1 green chilli
  • 1 medium onion, sliced
  • 3-4 sols or 1 tsp lime juice
  • 1/4 tsp granulated white sugar
  • salt to taste
  • 1 tsp oil or ghee ghee gives a great fragrance

Instructions

  • Wash & drain the gerkins. Remove ends (stalk & bottom) & gently mash each gerkin with a pestle. This is just to ensure that the spices enter the ivy gourd which would otherwise be bland. You can even slit them halfway, but the pestle is a far easier option.
  • In a pan (or a pressure cooker) add the ivy gourds and all the ingredients mentioned above. Stir & add about 2-3 tbsps of water. Cover the lid, add the weight (whistle) and cook on high flame. Turn off flame when the first whistle blows off.
  • Allow the weight to loosen, open, stir well to ensure all ingredients have been mixed properly.
  • Serve hot with steaming boiled rice & fish curry

Nutrition

Nutrition Facts
Tendli Miriyapito
Amount per Serving
Calories
138
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
13
mg
4
%
Sodium
 
159
mg
7
%
Potassium
 
331
mg
9
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
2
g
4
%
Vitamin A
 
476
IU
10
%
Vitamin C
 
42
mg
51
%
Calcium
 
50
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Mangalorean Recipes, Monthi Feast, Sides, Vegetarian Tagged With: 30mins or less, Catholic Cuisine, Mangalorean Specials, Vegetarian

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Comments

  1. May says

    February 12, 2011 at 3:29 pm

    This is my MIL's recipe..:)

    Reply
    • MISS. HILDA DSILVA says

      January 4, 2018 at 10:38 am

      This recipe was and is tried. My mum who is now 87 years old said that in Mangalore it was named as “Full Gherkin, Slightly Smashed Gherkins”. Whenever I met any of my friends or train colleagues whilst on my way to office, they would make fun of me and say “does anyone prepare this dish” and after giving them the recipe they tried and found it to be superb. Of course the credit goes not to me but to my mum’s mum’s mother (I.e. her grandmother) who taught her how to do it.

      She told us that for 1/2 kg. ivy gourd, one requires 1 tsp.Ginger-garlic paste; 1/2 tsp. turmeric pwd.; very small ball of tamarind juice since no tomatoes were to be added unlike other vegetables; 1/2 tsp. pepper pwd.; 1 small onion to be sliced finely; little oil and salt to taste.

      First saute’ (fry) the onions in oil, till it turns a little brown. Next add all the other ingredients, mix it well. Finally add the vegetable and let it cook.

      I have to say that though my mum is illerate, she has some receipes which I have treasured and written down.

      In Konkani she told me it was known as (Dadeli Tendli) that is “Slightly Smashed Tendli”. This is the receipe taught to my mum

      Reply
  2. Shireen says

    February 13, 2011 at 8:24 am

    My mom's recipe too ๐Ÿ™‚ (she uses lime juice instead of sol)

    Reply
  3. Anita says

    February 21, 2011 at 2:38 am

    Hey Shireen, I've been looking for this one at a lot of mangalorean sites… good to finally find it!!
    Am hooked onto your blog now.. ๐Ÿ™‚

    Reply
  4. Shireen says

    February 21, 2011 at 5:36 am

    Thanks Anita ๐Ÿ™‚ great to hear that you like my blog, do keep checking, I have a lot of Mangalorean recipes coming up!

    Reply
  5. Anonymous says

    November 17, 2011 at 9:33 am

    Thanks Shireen ….. I was searching for this recipe too. I remember eating this dish as a kid. God Bless ๐Ÿ™‚

    Stevie

    Reply
  6. Shireen Sequeira says

    November 17, 2011 at 9:49 am

    Thanks a ton Stevie for your comment, hope u enjoy this dish ๐Ÿ™‚

    Reply
  7. Anonymous says

    January 3, 2012 at 1:43 pm

    Hi Shireen,

    What are sols?

    Ammu

    Reply
  8. Anonymous says

    April 22, 2012 at 1:49 am

    Yum Shireen, my mum's recipe too, I think she uses lime or little tomato instead of sola. Haven't eaten this in years, must get down to making this. Cheers/Sunita

    Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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