Having grown up now (though I would love to be a child 😍), I realize how much my food choice has changed over the years. From loving hotel food as a kid to now, loving all the dishes that were made at home by my Amma and Grandma, recreating them in my kitchen and remembering my childhood memories with the dishes, I have come a long way. ❤️
Even though I still like to enjoy restaurant dishes occasionally, my comfort will always be the simple dishes that I make daily. We have pej or matta rice gruel for dinner and any kind of stir fry or upkari (as we call in Konkani) is a must with it.
So whenever I get good ivy gourd, I make this tendle kajjubi upkari which is an alternative to the famous Konkani dish called Tendle Bibbe upkari which is made with Bibbo or Fresh Cashews. They are available during our new year festival or Ugadi and in every Konkani household, either Bibbe upkari or Tendle Bibbe upkari is made.
Since I live in Qatar and we don’t get fresh cashews here, I make this upkari with regular cashews and it tastes delicious too. I made it yesterday and decided to share this easy recipe with all of you too. I know Konkanis already know this easy recipe but I am sure it will be new to atleast some of my readers.
So here’s sharing the recipe. Hope you all try and love this yummy dish. Happy and healthy cooking! ❤️
1 1/2 Tbsp Coconut Oil
1 tsp Mustard seeds
A sprig of Curry leaves
3 Green chillies
About 20 Ivy Gourds/ Tindora/ Tendle (2 Cups sliced)
3/4 to 1 Cup Cashews (regular ones)
Salt to taste
2 Tbsp freshly grated Coconut for garnish
Step by step recipe:
1. Wash ivy gourds well, then chop off the ends and slice them as shown. You can slice one ivy gourd into 6 long pieces.
2. Heat oil in a pan, add mustard seeds, allow it to splutter. Now add curry leaves and green chillies. Fry for few seconds.
3. Now add the sliced ivy gourds and cashews together. Mix well.
4. Add little water ( about 1/4 cup) along with salt. Cover and cook on medium flame for about 10 mins. Check in between if the water has evaporated. Add little more if needed.
5. Once the ivy gourds change colour to light green and turns soft along with cashews turning soft too, the upkari is done. If water is remaining in the stir fry, just keep the flame on high and fry till the mixture turns dry. Now garnish with freshly grated Coconut. Done 🙂
6. Serve with rice meals or with congee (pej/rice gruel). Tastes so yum ❤️
* The ratio of ivy gourd to cashew is upto you. We love cashew in this upkari. So I add 1 Cup for 2 Cups sliced ivy gourd. You can also add just a handful. Tastes good even then.
* Remember to cook both the ivy gourd and cashews till soft. Ivy gourd takes time to cook, so keep the flame on medium, add little by little water and cook till it changes to light green and soft.
* We Konkanis make this with Bibbo or fresh, tender Cashewnuts during our New year festival called Ugadi. But since I live in Qatar and am here during Ugadi, I make it with cashews.
* You can check all my Konkani recipes here:
2 thoughts on “Tendle Kajjubi Upkari | Ivy gourd – Cashewnut stir fry Konkani style”
I used to hate the soft cashews in this upkari, in my childhood. Now, after decades of not getting tendli I enjoy making this combo – in our present place, tendli are common, known as kundru. Your upkari looks scrumptious.
Thanks for sharing your childhood memory. Felt so happy reading it. Yes there are so many such dishes which I used to hate as a kid but love it now. Glad you make this combo too. ❤️
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