Saturday, December 20, 2008

Ivy gourd and raw cashew stir fry (tendli bibbe upkari)

This is another traditional side dish which goes very well with daali. tendli is ivy gourd and bibbo is raw cashews. This is no onion, no garlic dish hence highly used during festivals and vraths. In temples during samaradhanes. These cashews hold a special place in konkani cuisine. These fresh cashews are bought during season and used or dried along with the skin for seven days in a muslin cloth and then stored for use in future. I get it from my amma ready to use. I store it in a freezer and remains fresh for more than 6 months. I soak these cashews overnite, peel and use it for my dishes.

ivy gourd/tendli - 10-15 tendlis
raw cashews/bibbo - 1/2 cup
potato - 1 small piece (optional)
coconut oil - 1 tbsp
mustard seeds - 2 tsp
whole red chillies - 3
asafoetida/hing - 1 pinch
coconut - 2 tbsp grated.

If using fresh cashews, peel them and place in water till use. If using dried cashews then soak them for an hour and peel them and use.
Cut the tendli vertically into two and then slice them into 2 or 4 pieces according to the size of the tendli. keep aside. Peel and chop the potato into small cubes. Potatoes are optional but it gives a mushy taste to the dish. This dish is best when cashews, tendli and just done not overcooked. So i prefer making this dish in a small pressure cooker (2 or 3 litre) or cooker pan.
Heat the pressure cooker/pan add coconut oil, when hot enough add mustard seeds. When the mustard seeds splutter break red chillies into the pan and saute. Now add the tendli, cashews and potatoes give a quick stir and add hing powder/water, salt and mix well. Add 1/4 cup of water, close the lid of the cooker and cook for just 1 whistle and let cool. Open the lid, add grated coconut and cook on medium flame till all the moisture is absorbed and upkari is dried up. The dish is ready to be served.

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