IVY GOURD & CASHEWNUT STIR FRY / TENDLI & KAJU BEE UPKARI

Ivy gourd is called Tendli and fresh raw and tender Cashewnuts are called Kaju bee in Konkani.Upkari means stir fry.This side dish is a stir fry of Cashew nuts with tender Ivy gourd.
Ivy gourd & Cashew nut stir fry is a all time favorites dish in Konkani cuisine and is a good combination.

This side dish is prepared in important functions.Tender Cashew nuts are costly and are available only during monsoon season in Kerala.So this Ivy gourd & tender Cahewnut combination stir fry is served on some occassions like Marriage and other important religious functions.

If fresh tender Cashewnuts are not available we can prepare this dish with whole un roasted Cashewnuts.

Add 15 Cashewnut into 1cup hot boiling Water and boil for 10 minutes and then let it soak for one hour to make the Cashewnuts soft and tender.

The following ingredients are needed to prepare this delicious Stir fry.

Ingredients:-

Tendli/ Ivy gourd. -15 (Tender)
Cashew nuts.        -15 (Tender or Whole)
Coconut oil.         -2tbsp
Urad dal.              -1tsp
Mustard seeds.     -1/2tsp
Dry Red chilly.     -1
Green chillies.      - 3
Curry leaves.        - few
Salt.                      -to taste
Sugar.                   - a pinch
Coconut grated.   -1/2 cup

Instructions:-

Wash 15 tender Ivy gourd/Tendli and trim both the ends of each Tendli and chop into thin lengthy slices and keep aside.

Boil 15 Whole Cashewnut in hot boiling water for 10 minutes.Let the boiled Cashewnut soak in hot Water for 1 hour to make it soft and tender.Keep aside.

Wash and half slit  Green chillies lengthwise and keep aside.

Broke dry Red chilly into 2 halves.Keep aside.



Method:-

Heat 2 tbsp Coconut Oil in a pan and add Urad dal and saute well.

When the Urad dal starts to change its colour splutter Mustard seeds and saute well.

Add broken Red chilly and fry well.

Add half slit Green Chillies and saute well and fry for a second.

Add few Curry leaves and fry well.

Add sliced Tendli pieces and saute well.

Sprinkle little Water and mix well.Cover the pan with a lid and cook on medium flame till the Tendli  pieces half cooked .Saute in between.

When the Tendli pieces half cooked or change its colour add soaked soft Cashew nuts and mix well.

Add required Salt and a pinch of Sugar and sprinkle little Water if needed and mix well.

Cover the pan again with the lid and cook on medium flame for 2 minute or until Tenduli and Cashewnut cooked well and soft, stirring occasionally.

Finally add grated Coconut and mix well and switch off the flame.

Ivy gourd & Cashew nut Stir fry/Tendli & Kaju bee Upkari is ready to serve hot as a side dish with Rice.

TENDER  IVY GOURD

 WHOLE   CASHEWNUT