Recipe by Rosy Pinto
Ingredients:
500 gms ivy gourd
handful cashew nuts (halved)
1 big onion (thinly sliced)
1 medium tomato (chopped)
1" ginger (finely chopped)
1 1/2 tsp pepper powder
1 1/2 tsp cumin powder
1/4 tsp turmeric powder
2 tbsp coconut milk powder
salt to taste
1/2 - 1 tsp sugar
1 tbsp oil or ghee (preferably ghee)
vinegar (optional)
Steps:
- Wash and drain the tendlis.
- Cut both ends and slit them lengthwise.
- Dissolve coconut milk powder in 2 cups of hot water and keep aside
- Wash and soak cashew nuts in hot water.
- Heat ghee in a vessel, add sliced onion and saute for two minutes.
- Add ginger and fry for a minute.
- Add chopped tomato and cook until it is soft.
- Keep the heat on low and add turmeric, cumin and pepper powder. Mix and fry for a few seconds.
- Add tendlis and mix well.
- Add coconut milk and cook covered on medium low heat.
- Add salt as per your taste and water if needed.
- Add drained cashew nuts, mix and continue cooking with lid on till done and the gravy is thick.
- Add sugar and vinegar (optional) if required and boil for few seconds. Switch off the flame.
- ENJOY!