Wednesday, July 22, 2009

Tendli Kaju Upkari

A simple tendli/tondli/tindora/ivygourd/gherkin gets a royal treatment having paired with cashewnuts & smothered in the basic tempering. Yummo!!

Tendli-Kajubiye Upkari
Gherkins - Cashew Nuts Stir Fry
1 lb Tendli/Tondli/Tindora/Gherkins/Ivygouds, quartered, both ends chopped off
1/2 cup raw unsalted cashewnuts, soaked for 4 hours
salt to taste

2 tsp coconut oil (or any other oil of choice)
1/2 tsp mustard seeds
1/4 tsp asafoetida
2 red chilies, halved
1 green chili, slit
2 sprigs curry leaves, torn

1 tbsp fresh coconut

1. Heat oil in a heavy bottomed saucepan. Add all ingredients for temepring.
2. As they sizzle, add drained cashewnuts. Saute for 2 minutes.
3. Now add gherkins and spoonful of water.
4. Cover with a lid. Keep water on the lid.
5. Let it cook on a medium flame till gherkins are soft.
6. Add salt to taste.
7. Garnish with coconut

Note -
1. You can use bibbo - fresh cashews instead of cashewnuts.
2. You can pressure cook tindora/tendli and then proceed to save time.


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