This Ivy Gourd salad was created by me after falling madly in love with the ivy gourd fruit/vegetable.
As you may remember, I had posted last month a Veg Goan tendli bhaji recipe, where I explained all the uses of this delicious fruit/vegetable.
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By the way, I am intending to take seeds back to Europe, so I'll be able to report its growth here online.
It would be wonderful if it were possible to grow ivy gourds in Europe!
This delicious newly created Tendli salad is an excellent cooling Appetizer in the summer months.
I have used Tulsi leaves (Holy Basil) to garnish the dish, although you can try it out with the common Italian Basil too.
Tulsi was chosen because it's not so strong and rather tastes quite smooth.
If you decide to use Italian basil I recommend to use a minimum of the green leaves, or else the flavors might overpower the whole dish.
💡 What wine do I recommend for this dish?
The Tendli Salad goes well with red wine.
I used Madeira Nasiq Indian wine, and I even serve it with a Goan fresh cheese called "Tomme de Goa" and bread.
The cheese is amazingly flavored with herbs and garlic, so its a quite a delight and I would say a 5 Star flavor combination all together!
📖 Recipe
Ivy Gourd Salad with Coconut Vinegar Dressing
Ingredients
For the Salad:
- 10 Ivy Gourds
- 2 Tomato
- 1 Pomegranate
- ½ Pineapple fresh
- 1 Grapefruit
For the Dressing:
- 2 Tablespoon Olive Oil
- 1 Teaspoon Coconut Vinegar
- pinch Salt and Pepper
Instructions
- First of all cook the Tendli around 8 minutes, that will take out the slimy, raw taste. Allow the Tendli to cool after boiling. Remove the ends to process and cut into slices, keep aside.
- Rinse and cut the Tomatoes and keep aside, then cut the Grapefruit into half and remove the flesh with either a special citrus cutter or with a knife (and your fingers for help).
- Remove and cut the pineapple skin, plus the inner flesh. Cut into small cubes and keep aside.
- Half the Pomegranate and take out the red flesh seeds and keep aside.
- Arrange all the Salad ingredients for serving.
- For the Dressing combine the above mentioned ingredients and pour over the Fruits.
- Chop the fresh Tulsi leaves and garnish the salad with the greenery.
An amazingly different dish!
I am behind on reading your lovely blog, I am sorry, life gets crazy! I am excited to catch up! Your salad has some gorgeous flavorings, love the ivy gourd:-) So pretty! Hugs, Terra
Oooo pomegranate 🙂 I love it!
"By the way I am intending to take seeds back to Europe, so I ll be able to report it’s growth here online." How amazing,Helene!Let us know if Tendli can be grown in Austria!:-)
The salad looks beautiful,so fresh,so healthy!Innovative of you!:-)
Aahh..so unique but so lovely looking salad. Wonderful post.
How exciting! I am looking forward your European cooking adventures. Good luck with your travels. What an unusual and interesting combination of fruits in this salad. I would love to try it but do not have the gourd. What could be a good substitute?
ah in that case I would say that you use cucumber, that's the closest veggie/fruit to the ivy gourd, which is coming to my mind. Ivy gourd is unique and quite difficult to substitute though, so it won't come like the original salad recipe, but if there are no tendlis around, then we have to do with what we get. =)
This salad looks incredible!! The flavors delicious and the colors are beautiful! Safe travels and enjoy your time in Austria!
What a unique and delicious salad. I make tendli as a vegetable never in a salad.
Beautiful looking salad Helene - I'd love to know if it was possible to grow ivy gourds here... I'd really like to try them!!!
That "tomme" looks amazing too - would really like to try that too 😀 Bon voyage - enjoy Europe once again!
Never had them as salades, only has curries love the idea of salade though. Have fun in Austria.
Hey there Helena!! So good to be back to your warm welcome 🙂 A treat once again to drop by your space & drool at these gorgeous cliks!! Hope u r getting along well with all the moving..Yup, there is always a lull during the rainy season in Goa..Most restaurants have to close down for few months..
It has been fun to see your posts from India - definitely looking forward to your posts from your new home.
Safe travels!
It looks great, as usual, the tendli look really interesting - especially the interior when cooked. I hope you enjoy being back in Austria.
It will be strange to read your posts coming from Europe. Although I don't always comment, I've enjoyed your recipes and exotic ingredients. Your last photo today could be in a magazine.. it's so pretty!
Hope you have a wonderful trip, Helene - and this salad immediately caught my eye. Beautifully prepared...
Helen , whenever I visit, you amaze me with your cooking skills, I am saying this because I cook parwal(tendli) but never thought of eating it as a salad. It looks so colorful, i have to try this.
I've never heard or dreamt of making a tendli salad!! very unique and interesting!
Helene, this salad looks so light and delicious, the colors are so bright. Great photos!
This looks refreshing. All your photos look so appetizing!