### TranslatedIngredients: 400 grams Tindora (Dondakaya/ Kovakkai) - cut into angular slices,1 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,1/4 cup Fresh coconut - grated,2 teaspoons Coriander (Dhania) Seeds,1 teaspoon White Urad Dal (Split),4 Dry Red Chillies,1 teaspoon Jaggery,15 grams Tamarind ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Konkan ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Konkani Tendli Sukke Recipe, we will first make the Sukke Masala.*To make the Sukke Masala Heat a small skillet on medium-low heat, dry roast the coconut, coriander seeds, white urad dal and red chillies for about 4-6 minutes, or until the aroma wafts into the air. Turn off the flame and transfer these whole spices into a mixer jar along with the jaggery and tamarind and pulse, to get a coarse mixture. Do not add any water to this mixture. Next in another skillet, heat oil on medium flame, add the mustard seeds  and curry leaves and allow them to crackle.Now add the sliced tendli, sprinkle some water, salt, cover and cook for a good 10 minutes on medium flame.Open the lid and check the tendli, it should be cooked, yet have a little bit of a bite to it. Reduce the flame add the freshly ground Sukke Masala and toss well.  Check the salt and adjust according to taste and turn off the heat.Transfer the Tendli Sukke to a serving bowl and serve hot.Serve Konkani Tendli Sukke along with Steamed Rice, Konkani Style Southe Koddel Recipe and Konkani Style Sol Kadhi Recipe for a complete Konkani lunch or dinner.
