Wednesday, May 25, 2011

Ivy Gourd (tendli) and Cashewnuts

Have been so busy the last couple of days! I have been feeling so guilty about not posting regularly. My apologies. I have been preoccupied with some other things which led to a gross neglect of my blog.

Anyways, coming back to the blog, here is a Goan recipe for Indian Ivy Gourd or Tendli or Tondli as it is called popularly in India. When you think about making the Ivy gourd for dinner there are not many options. This is a nice option, which is slightly spicy with  a sweet undertone. Try it, you may like it.

  • 2 cups chopped Ivy Gourd (Tendli)
  • 2 tbsp cashew nuts
  • 3 tbsp fresh grated coconut
  • 2 green chillies
  • 1 tsp dry mango powder
  • 1/2 tsp turmeric powder
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 pinch asafoetida
  • salt to taste
  • 1 tsp sugar
Wash and chop the ivy gourd into fine slices.Grind the coconut, green chillies and dry mango powder together to a paste. Don't make too fine a paste though.

Heat oil and add mustard, cumin seeds, and asafoetida. Now add the chopped gourd, cashew nuts, salt and turmeric and saute on high heat for 2 minutes. Add a cup of water and bring it to a boil. Lower the heat, cover the wok with a lid and simmer for ten minutes or until the gourd is completely cooked. Now add the ground coconut paste and cook again for about five minutes more.

Finally add a dash of sugar and mix it well into the preparation. Serve hot with chapati!

Happy Cooking!

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