Ivy Gourd or Tindora is called Tendle in Konkani. This vegetable is supposed to be rich in beta-carotene and is also supposed to help regulate blood sugar levels. This dish is typically made on festivals and special occasions like Ugadi, weddings, etc. While most people are familiar with white cashews, sold as salted roasted nuts or in desserts, this dish uses tender cashew nuts. Tender cashew nuts are harvested earlier and are cooked when they are soft or are dried to be used later. The cashew nuts then have to be soaked in water in order to reconstitute them and this also helps in removing their skin.
- Ivy Gourd - 1 lb, slit lengthwise
- Tender cashews - 1 cup
- Oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Red chillies - 4
- Grated coconut - for garnish (1 tbsp or so)
Soak the tender cashews for 4-5 hours. Peel and set aside.
Heat oil. Put in mustard seeds. When the seeds splutter, put in the red chillies.
After a few seconds, put in the sliced ivy gourd and cashews. Also add salt to taste. Cover and cook till done.
Garnish with grated coconut.
Serve hot with rice and Daalithoi (Konkani daal).
- You can wear gloves while peeling the skin off of the cashews as they tend to stain your fingers.
- This dish can also be prepared in the pressure cooker, make sure that you take it off the heat after exactly one whistle or the vegetables will get mushy.
- The amount of grated coconut for garnish is totally upto you. I put in only a tbsp or so because I like to get the taste of the vegetable more than the taste of the coconut.