Ivy gourd is called Tenduli/ Tendli in Konkani. Fresh, raw and tender Cashew nuts are called Bibbo in Konkani.Upkari means stir fry.Tendli Bibbe Upkari is a all time favorites dish in Konkani cuisine and is a good combination.This Konkani style side dish is a stir fry of Cashew nuts with tender Tendli/Ivy gourd.Tender Cashew nuts are quite costly and are available only during monsoon season. This delicious Tendli Bibbe Upkari is served on occassions like Marriage and other important relegious functions.If fresh tender Cashew nuts are not available we can prepare this dish with dried Cashew nuts.Add dried Cashew nuts into hot boiling water and boil for 10 minutes. Switch off the flame and let it soak in hot water for 20 minutes to make the Cashew nuts soft and tender.
The following ingredients are needed to prepare this delicious Upkari.
Ingredients:-
Tendli/ Ivy gourd. -15 [ tender]
Cashew nuts. -15 (Tender or dried)
Coconut oil. -2tbsp
Mustard seeds -1tsp
Cumin seeds/Jeera. -1/2tsp
Green chilly -4
Curry leaves. -1 spring
Salt. -to taste..
Coconut grated. -1/2 cup
Instructions:-
Wash 15 tender Tendlis and cut both the ends and make thin slices lengthwise and keep aside.
Soak Whole dried Cashew nuts in hot boiling water for 10 minutes.Switch off the flame and let it soak in hot Water for 20 minutes to make the Cashew nuts soft and tender.
Wash and half slit Green chillies lengthwise and keep aside.
Method:-
Heat 2 tbsp Coconut Oil in a pan and splutter Mustard seeds.
Add Cumin seeds /Jeera and saute well.
Add half slit Green chillies. Saute well and fry for a second.
Add Curry leaves and fry them well.
Add sliced Tendli pieces and saute well.
Sprinkle little Water.Cover the pan with a lid and cook on medium flame till the Tendli pieces half cooked. Saute in between.
When Tenduli pieces half cooked or change its colour add soaked and boiled soft Cashew nuts.
Add Salt and a pinch of Sugar and mix well.
Sprinkle little Water if required.Cover with the lid and cook until Tenduli and Cashew nuts become soft and well cooked.Saute in between.
Finally add grated Coconut and mix well and switch off the flame.
Tendli Bibbe Upkari/ Ivy gourd & Cashew nuts Stir fry is ready to serve.Serve hot Tenduli Bibbe Upkari as a side dish with Rice.
Wash 15 tender Tendlis and cut both the ends and make thin slices lengthwise and keep aside.
Soak Whole dried Cashew nuts in hot boiling water for 10 minutes.Switch off the flame and let it soak in hot Water for 20 minutes to make the Cashew nuts soft and tender.
Wash and half slit Green chillies lengthwise and keep aside.
Method:-
Heat 2 tbsp Coconut Oil in a pan and splutter Mustard seeds.
Add Cumin seeds /Jeera and saute well.
Add half slit Green chillies. Saute well and fry for a second.
Add Curry leaves and fry them well.
Add sliced Tendli pieces and saute well.
Sprinkle little Water.Cover the pan with a lid and cook on medium flame till the Tendli pieces half cooked. Saute in between.
When Tenduli pieces half cooked or change its colour add soaked and boiled soft Cashew nuts.
Add Salt and a pinch of Sugar and mix well.
Sprinkle little Water if required.Cover with the lid and cook until Tenduli and Cashew nuts become soft and well cooked.Saute in between.
Finally add grated Coconut and mix well and switch off the flame.
Tendli Bibbe Upkari/ Ivy gourd & Cashew nuts Stir fry is ready to serve.Serve hot Tenduli Bibbe Upkari as a side dish with Rice.
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