This simple, easy-to-make yet delicious veggie is a royal hit among amchis (especially south kanara). Most temples in NK and SK serve a typical temple lunch especially during festivals and other religious functions. This veggie is usually part of the menu. It is also served at most konkani weddings. Ingredients: (Serves 4)
Ivy gourd (tendli) - 1/4 kg (choose tender ones)
cashew nuts - 12 to 15 (preferably use the raw cashews also called fakka che gar or ole bibbe)
the calorie/ cholesterol conscious can reduce the number of cashews
2 tsp oil
1 tsp mustard seeds
a pinch of asafoetida
2 curry leaves
2 dry red chillies (sukkyo mirsango)
salt as per taste
2 tbsp fresh grated cocunut (you can use frozen but do not use dessicated cocunut)
about 1/2 cup water
Method:
Slice the tendlis longitudinally into quarters
Soak the cashew nuts in water for about 30 mins and de-skin them
Heat 2 tsp of oil in a pan, add the mustard seeds and allow them to pop, add the asafoetida, the 2 dry chillies chopped, 2 curry leaves.
Add the sliced tendli
Add 1/2 cup water, cover and allow it to be cooked
after 10-12 mins, add the cashew nuts and salt (i believe that salt slows the cooking process and hence add salt later... though one can add salt at the beginning too).
after another 5 mins add the grated cocunut (cocunut cooks very easily so its added towards the end). Cook till done.
Another version of this dish has potatoes (peel them & cut into long, thin strips) substituting for the cashew nuts. [one can add one medium sized potato per 1/4 kg of tendli]. While cooking, add the potatoes along with the tendlis.
