Ivy gourd (English) or Tindora (Hindi) or Tendle (Konkani) or Kundru (Bengali) is a vegetable that is commonly cooked in most Indian household and is a store house of range of vitamins and minerals, and offers protein and fibers.
Ivy Gourd and tender Cashews Stir fry is also known as Tendle Bibbe upkari in Konkani. Here Bibbo means tender cashew nuts, Tendle means Ivy Gourd and upkari means sabji / vegetable dish. In this vegetable dish, Ivy gourd and tender cashew nuts are stir fried and sometimes even potatoes are used along. Once cooked, these cashew nuts are soft, creamy and delicious.
Tendle Bibbe upkari shows up in a feast in every festive occasions and celebrations in Karnataka.
INGREDIENTS :
(1) 1/4 kg Ivy gourd slit lengthwise
(2) 1 cup cashews (soaked for 4-5 hours or soaked in boiled water for 10 minutes, then peeled)
(3) 2 green chillies slit lengthwise
(4) 1 teaspoon of Black Mustard seeds
(5) 1 teaspoon of Split skinless black gram / Urad dal
(6) 1 sprig of Curry leaves
(7) 4 tablespoon of Cooking oil
(2) 1 cup cashews (soaked for 4-5 hours or soaked in boiled water for 10 minutes, then peeled)
(3) 2 green chillies slit lengthwise
(4) 1 teaspoon of Black Mustard seeds
(5) 1 teaspoon of Split skinless black gram / Urad dal
(6) 1 sprig of Curry leaves
(7) 4 tablespoon of Cooking oil
(8) Salt to taste
(9) Water for cooking
PREPARATION :
(1) Put the tender cashews in hot boiling water in a utensil. Allow them to soak for 10 – 15 minutes. After that, peel the skin of these cashews. And cut them into halves as shown and keep aside.
(2) Wash the Ivy Gourds well and chop off both the ends of them and cut each of them longitudinally into 4 to 6 pieces depending on their thickness. Once cut, keep them aside.
METHOD :
(1) Heat 4 tablespoon of cooking oil and add 1 teaspoon of Black Mustard seeds to the warm oil. Allow them to splutter.
(2) Add 1 teaspoon of Urad dal and when it changes colour, add Curry leaves and green chillies. Stir fry for few seconds.
(3) Add chopped Ivy gourd and soaked Cashews and sauté for 4 minutes.
(4) Add salt to taste and mix well.
(5) Add 500 ml of water. I added this much amount of water for the quantity of Ivy gourd and Cashews that I took. You may add accordingly.
(6) Cover the lid and cook for 8-10 minutes on a medium flame till the Ivy gourd and Cashews are cooked and the water dries up. Do not let them turn mushy.
After 8 – 10 mins, open the lid and you get….
(7) Remove from flame and serve in a serving bowl.
This dish goes well with Rice dal, Rasam Rice and Sambar Rice.
Note : In South Indian style of this recipe, grated coconut is sprinkled as garnish on this sabji. I have not done that as I did not have it, but you may do it in case you like.