Tendli upkari is Konkani dish made with minimum ingredients but tastes too great when served with sambar rice. A light garnish of fresh coconut enhances the taste. The cashews and tendli combo sabzi, is a perfect one to be made when fresh cashews are easily available.
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Ingredients:
Ivy Gourd (Tendli) – 300 gms
Oil/ coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – ¾ tsp or cumin seeds – ¾ tsp
Hing – ¼ tsp
Curry leaves – 1 sprig
Green chillies – 1-2 slit
Dry red chillies – 1 (broken)
Cashew nuts – ½ cup (Use fresh ones when in season)
Salt
Grated Coconut – 2 tbsp
Method:
Wash the tendlis, cut the ends and slit them vertically into four pieces.
Heat a pan with little water in it. Cook the tendlis. Once done keep it aside
Heat oil in a shallow pan. Lower the flame and add mustard seeds, let it crackle now add urad dal or cumin seeds, hing, curry leaves, green chillies and broken dry red chillies.
Sauté the urad dal till it starts changing color. Saute on a low flame, so that the urad dal does not get burnt.
Now add the cooked tendli & cashew halves, sauté for 1-2 mins.
Add little water & salt and cover it with a lid.
Let the vegetable cook for 4-5 minutes.
Finally garnish it with grated coconut.
Serve Tendli Kaju Sabji as a side dish.
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