Recipe by Rosy Pinto
Ingredients:
250 gms tendli/ivy gourd
handful of cashew nuts (whole or halved, not roasted)
4-5 tbsp grated fresh coconut
1/2 tsp mustard seeds
3/4 tsp split urad dal
2 dry red chillies
few curry leaves
1/4 tsp turmeric powder
1 tbsp coconut oil
1 small onion (sliced)
2 slit green chillies
1/2 tsp sugar
Steps:
- Soak cashew nuts in warm water for 1/2 an hour.
- Wash the tendli and cut off ends then slit them lengthwise in quarters (do not use if they are red).
- In a kadai, heat oil on medium flame.
- Add mustard seeds.
- As mustard splutters, add urad dal and fry till it turns golden brown
- Add dry chillies, curry leaves and fry for a few seconds
- Add sliced green chillies, sliced onion and salt. Mix and stir for a few seconds.
- Add tendli, cashew nuts and turmeric.
- Mix with the tempering and keep sauteing for couple of minutes.
- Add 1/4 to 1/2 cup of water. Cook on low flame with the lid on till it is almost done. Tendli should be soft yet crunchy so don't over cook it.
- Check for salt, adjust if needed.
- Add sugar to taste.
- Add coconut, stir and cook for 2 minutes and allow the water to dry up
- Add the tadka into the tendli vessel and mix well.
- ENJOY!