Tendle Kothambari Methi Ghassi ( Ivy Gourd cooked in coriander seeds , fenugreek seeds in coconut based gravy )

Tendle  Kothambari Methi Ghassi ( Ivy Gourd cooked in coriander seeds , fenugreek seeds in coconut based gravy )

• Tendle/Ivy Gourd  ..1/4 th kg 

To grind to a  paste

• Oil..1 tsp
• Grated Coconut ..3/4 th cup
• Roasted Dry red chilly ..5 
• Coriander seeds..2 tsp
• Methi/Fenugreek seeds ... 1/4 th tsp
• Tamarind ..Tamarind seed size
• Salt to taste

Seasoning
Oil..1 tsp
Mustard seeds..1/2 tsp
Curry leaves..1 sprig

Method 
Wash n cut the end points of Ivy gourd n crush them lightly cook them in litle water .  

In a tsp of oil roast coriander seeds n Fenugreek seeds ..cool . 

Grind grated coconut, roasted dry red chilles n tamarind to a semi coarse paste n just before removing the masala add the roasted coriander n fenugreek seeds n grind . 

Remove the masala add salt , enough water for gravy consistency , cooked ivy gourd  n boil well . Then give the seasoning .