Tendli or Ivy Gourd with tender cashewnuts

Tendli with tender cashew nuts is another all time favourite dish of Mangalorean cuisine, served at important occasions in Mangalore.

Ingredients

½ kg tendli or ivy gourd

A handful of tender cashew nuts (normally you get tender cashew nuts with the skin, this needs to be blanched, put in hot water for ten minutes and then remove the skin ) or you can use broken normal cashew nuts

½ tsp mustard seeds

1 tsp urad dal

3 long red chillies

1 cup grated coconut

2 tsp sugar

2tsp oil

salt

(Optional: 1 green chilli if you want it little spicy)

Method

Wash the tendli well and cut the ends slightly. Cut each tendli lengthwise into four.

In a sauce pan cook the tendli in about ½ cup water, until tender along with cashew nuts, sugar and salt. Add the grated coconut and mix.

Heat 2 tsp oil in another small sauce pan. Once hot add the mustard seeds and when it splutters add urad dal, red chillies. Fry the red chillies and then pour everything on the cooked thendlies, mix and keep it closed for sometime. Enjoy it with a plate of rice and meat or fish curry.