Tendle Bibbe Upkari (Ivy gourd/ Thondekayi/ Tindora/ Kovakka and Tender Cashew Stir-fry)

Tendle Bibbe Upkari (Ivy gourd/ Thondekayi/ Tindora/ Kovakka and Tender Cashew Stir-fry) ~ A Popular & Favourite Dish in Konkani Cuisine.

Tendle Bibbe Upkari, the popular & favourite dish is usually prepared during festivals or special occasions. This goes well with Rice & Dalithoy (Dal Curry).

Recipe: Soak tender cashew in water for some time and then peel its skin, cut it into halves and keep it aside. Wash and cut the Ivy gourds vertically into pieces. Heat a Kadai, add oil and once it is heated add mustard seeds. When the mustard seeds splutter, add broken red chilies, asafoetida and curry leaves (optional). Saute it for few seconds. Now add Ivy gourd pieces, water (1/3rd of Cup) and cook on lower flame till the Ivy gourds are half cooked. Now add tender cashews (which were cut previously and kept aside) and salt as required, Mix well till the Ivy gourds and cashews are mixed uniformly and cook on lower flame till both are cooked. Once it is cooked garnish it with Grated coconuts. 

Serve it with Rice & Dalithoy and enjoy your meal :) .

Please Note: If you are not able to find or get tender cashews, then ordinary cashews can be used which should be soaked in water for 2-3 hrs.