 |
| Tendli bibbe upkari |
Tendli is one of my favorite vegetable.In English it’s
known as ivy gourd. Some people also call it with funny names like baby watermelon
(as it has white strips like watermelon), gentleman’s toes or little gourd. In Konkani
it’s known as tendli, in Marathi as tondli and in hindi as tindora or kunduru.
Many years ago I happen to visit my aunt's place in
south goa called poinguinim in my vacation.Near poinguinim there is famous
sacred place called the Gokarn partagali
jeevottam math.There was some religious function followed by lunch in that math.In the thali which was served to us as Prasad, was ivy gourd subji with cashew
nuts.I still have the heavenly taste of that dish in my mouth.This dish is called
‘tendli-bibbe upkari‘(ivy gourd cashew stir fry).Both tendli and cashew nuts are favourites along the
south-western coastal regions of india.Tendli cashew nut is an interesting subzi that combines both.This dish is a common in
the meals served at temples or for some religious functions. Here in this
recipe I have tried to bring back the same taste I had once experienced and I am
successful to a larger extent. Hope you all will like the taste of this healthy
south Indian recipe.
Ivy Gourd has various medicinal properties like anti-oxidant, anti-triglyceride, and anti-bacterial.In the case of treating jaundice, abscesses and high blood pressure, tindora is
used.Ivy gourd is loaded with high amounts of vitamins.The abundant amount of
vitamin C present in the vegetable helps to condition your bones and it also
plays a vital role in the development of general structure of the body. On top
of the above it is filled with the set of vitamins such as beta-carotene,
vitamin A, vitamin B1 and B2. Ivy gourd is featured with the ability of detoxifying
our blood. The ability of minimizing the blood sugar level can also be related
to this particular veggie. Since ivy gourd is rich in fiber the laxative
properties of Ivy gourd helps in smooth bowel movements.
Ingredients.
- 2 tsp coconut oil
- ¼ kg of Ivy Gourd (Tendli) cleaned and chopped
- 1 green chili finely chopped
- ½ tsp mustard seeds
- ½ tsp udad dal
- Asafetida (2-3 pinches)
- Turmeric powder (1/4 tsp)
- Cashew nuts (10-12 cashews cut into pieces)
- 1 medium size potato chopped finely
- 2 tbsp fresh grated coconut
- Salt as per taste
- Water (as per requirement)
- Jaggery/sugar (1/4 tsp)
Serves (2-3)
Method of preparation
- Soak the cashew nuts in a bowl with enough water for 30 minutes. Drain and keep aside.
- Wash the tindora very well under running cold water. Let the excess water drain out. Cut the head and tail (top and bottom part) and discard it. Then slice it into discs.
- Take coconut oil in a wok or vessel. Place it on low heat. Give tempering with asafetida, mustard seeds,udad dal and green chili. Add cashew nuts pieces and sauté for a while.
- Now add chopped Ivy Gourd (Tendli) and chopped potato mix all nicely. Add little water if required. Place a lid on it and allow it to cook for 7 to 10 min. on low mode. Keep stirring in between.
- Remove the lid add fresh grated coconut, turmeric powder, salt and jaggery to it. Mix all nicely. Cover with lid and cook for another 3-5 min till tendli is soft and potato is cooked.
- Switch off the gas. Check the seasoning, add salt if required. Serve hot with chapattis or dal rice.
Notes
- For making this subji select only raw tendli as ripened one are not good in taste and may ruin the flavor of dish.
- I have used coconut oil for tempering in this dish as it will enhance the overall taste of the dish. You can use any other oil instead of coconut oil.
- During summer season, fresh raw cashews (called bibbe in Konkani) are available in the market; you can use them while making this dish instead of soaking dry cashew nuts.
- If cashews are not available, potatoes can be used for this dish, but I have used both cashews and potato as I like both.
Happy Cooking !
No comments:
Post a Comment