This is every manglorians favourite stir fry using ivy gourd or potato along with tender cashews……
This is a traditional preparation of GSB’S community….Usually a must for Ugadi festival in every konkani home…
If you vist any konkani’s function or festivals this is a common stir fry, they call it a tendle bibbe upkari……
If you don’t find tender cashews then you can use regular cashews soaked in warm water for 30minutes….But you won’t get the crunchyness and that taste present in tender cashews…
Tender cashews are available during the month of March -May and it is highly priced too……
You can also prepare this only with tender cashews or along with Thondekai (ivy gourd) /potato..
• 50 tender cashews
•15-20 ivy gourd (tender ones)
• 2 slit greenchilles
•1 byadagi chilly broken
•1tsp mustard seeds
•1 spring curryleaves
•1 tsp urd dal
•2 tblsp grated fresh coconut(white part)
•a pinch sugar
•Salt according to taste
▪There is a outer skin for tender cashews so this has to be removed for this you need to soak tender cashews in hot water for an hour this makes easy to peel the skin of cashews..
▪Now heat a kadai add oil musturd let it splutter then add urd dal fry till red(remains crunchy and a good aroma) then add chillies both red and green, curry leaves fry for a while then add ivy gourd water as required to cook ivygourd ,close lid and cook till ivygourd are cooked (don’t overcook let it not loose it’s crunchyness)..
▪when ivygourd is cooked then add tender cashews cook for 5-6 minutes done add salt ,sugar and grated coconut and give a good mix …
▪Enjoy your delicious cashew thondekai/ivy gourd palya or stir fry ..
* you can also prepare Tender Cashew Humman, Tender Cashew stir fry which you see in my blog…