Thursday, February 5, 2009

Tendli Bibbe (Ivy gourd and Cashewnut) Upkari

When I was in school, during one of our summer vacations, my cousin was to visit his grandparents and I tagged along - it was the most peaceful, pampered one week I ever had !!

They lived in a place near Mangalore, had this lovely house with a 'garden' that had about 100 coconut trees, mango trees and even a cashewnut tree...that was the only time I saw the cashew fruit. Serene place, close to a beach which was hardly ever visited by anyone and absolutely awsome food
We were fed every four hours with authentic Konkani food and during our food breaks, we would walk to the beach, or water the plants or sleep - Its been so many years now, but I can still relive that one week as I am writing this।

I could go on and on about it, but what I really wanted to write about was this fabulous 'bibbe upkari' that was made for lunch one of the days.
A side-dish made with just cashewnuts !! Now the thought of it gets me thinking about calories and cholesterol - those days, we lived in the blissful ignorance of all these terms !!

Upkaris are a regular side dish in most Konkani homes - simple, tasty and easy...upkaris are made of beans, carrot, potato, raw banana... basically any vegetable that you can think of ! This tendli bibbe upkari is a big treat, served at weddings, pujas and special lunches॥

Found really tender tendlis in the market and had a pack of cashewnuts, so made this mainly for my son (thats the excuse for almost everything i make, but feel guilty about eating)




What you need -

1/4 kg tendlis / tindora / kovakkai
10-12 cashew nuts
3 tbsp grated coconut
1 tsp mustard seeds
a pinch of turmeric
a pinch of asafoetida
salt to taste
1/2 cup water


What you do with it -

Quarter the tendlis length wise
Soak the cashewnuts in warm water for 10 mins
In a pan, heat a tsp of oil and add the mustard seeds to it
Add turmeric powder and asafoetida
Add the tendlis and 1/2 cup water
Once the tendlis are partially cooked, add the cashewnuts and salt
Cook till done
Garnish with grated coconut

3 comments:

Sig said...

We lived next to a cashew orchard for a year when I was young and I remember eating the cashew fruits from there.. And my mom used to make a cashew nut stir fry, with really young nuts.. Yum..
Loved your cashew pairing with the veggies!

Nags said...

I think this pic is just fine Arch. Are you using the macro setting on your camera? Also, light is a huge factor. Make sure you have enough light but not directly under the sun. I am writing a series on basic photography for food bloggers. Do check it out cuz you may find it useful :) I used to take horrid pics initially :D

Indian Cuisine Blogroll said...

Hi Arch,
I tried this tendli bibbe upkari and loved it. I've put a picture in my blog
Deepa

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