40-50 Manos sungttam / Manshechi sungta
1 freshly grated coconuts (use 3 tablespoon for initial grinding)
350 gms Tendli / ivory gourd
2 medium size onion finely chopped
2 medium size tomato finely chopped
½ Maggi bouillon (optional)
1 green chili slit
Water as required
Salt to taste
Ingredients for Initial grind:
3 tablespoon grated coconut
½ teaspoon turmeric
5 green chilies
1 ¼ tablespoon coriander seeds
½ teaspoon cumin seeds
¾ inch cinnamon stick
½ inch ginger
5 cloves of garlic
1. Clean and cut the tendli into quarters only Three-Quarters of the way down.
2. In a small pot add, cut tendli, ⅓ cup of water and pinch of salt.
3. Cover and boil the Ivory gourd for 15-16 minutes on low flame.
4. Now add the ingredients mentioned under “ingredients for initial grind” into a mixer along with ¼ cup water and grind for 1 minute.
5. To this add the remaining grated coconut along with 1 ¾ cup of water and grind.
6. Extract 2 cup of thick coconut milk from the grated masala.
7. But the coconut mixture back into the grinder and add 1 ½ cups of water to extract thin coconut milk the second time.
8. Keep the thin and thick coconut masala milk aside.
9. Clean and apply salt to the prawns and set aside.
*** Cleaning live prawns (1 ½’ inch in size) can be a task as they tend to get stiff while cleaning.
*** Before adding coconut milk try and reduce the heat.
1. Take a kadai/ pot and sauté the onions till they turn translucent.
2. Now add the tomatoes and cook till soft.
3. At this point add the prawns and cook for 1 minute.
4. To this add the thin milk and ½ Maggi bouillon (optional).
5. Once it comes to a boil add the boiled tendli followed by thick coconut milk.
6. Add one slit green chili and check salt to taste.
7. Cook till the prawns are done and adjust the consistency of the gravy as desired.
8. Your Goenche Godd kodi is ready.
Enjoy life, it’s delicious.