tenDli ani batata upkari

Gherkin and Potato Sidedish

Gherkin is called tenDli in Konkani and tonDekaayi in kannada. It is widely used by konkanis in preparing a variety of sides and is also used in curries. Another variation of this tendli ani batata upkari is to use tender cashewnuts instead of potatoes.


  • 1 cup tendli ( cut into long pieces)
  • 1 medium sized potato cut into long pieces
  • Red chillies - 3
  • Mustard - 1 teaspoon
  • Curry leaves
  • Grated coconut - 2 tablespoons
  • Oil for seasoning
  • Salt to taste


  • Heat oil in a kaDai.
  • Add mustard. After the mustard stops sputtering, add the chillies cut into bits and curry leaves.
  • Now add the tendli and potato pieces, salt to taste and fry on a small flame for a few minutes.
  • Now add about half a cup of water (add more water if it is not enough), close the lid and cook the upkari till the water evaporates and the kaDgi is cooked.
  • Finally garnish with grated coconut.


  • Tendli takes longer to cook than most other vegetables. So to speed up the cooking, this upkari can be prepared in a cooker.

Preparation time: 20 minutes