Ivy gourd and cashew nut upkari (Tendli and bibbe upkari)
Updated: Jul 19, 2022
An upkari is a stir-fry and this Konkan version, from the region of Goa. is almost always topped with shredded fried or roasted coconut. Byadgi chilies are also specific to the region, bright red chilies that have a pungent heat. The chilies add a wonderful spice to the dish with a very distinctive flavor. Finally, ivy gourds, also called as tendli locally, are small gherkin-like gourds that are delicate in flavor.
This version of the dish combines tender ivy gourds with nutty cashew nuts and Byadgi chilies. The flavors are delicate and wonderful, especially as the gourds are just cooked and still retain some of their crunchiness.
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2 tablespoons ghee
1/2 teaspoon mustard seeds
4-5 dried Byadgi chilies
10-12 curry leaves
1 lb ivy gourds (tendli), washed and cut vertically quarters
1/2 cup roasted cashew nuts
Salt, to taste
1/3 cup grated fresh coconut
1/4 cup water, or as needed
Heat the ghee in a wide pan on medium heat. Add the mustard seeds, and when they pop, about 20 seconds, add the chilies and curry leaves and sauté for 1 minute.
Add the ivy gourds, water and salt and simmer on a low flame closed for 5 minutes till the vegetable is partially cooked. Open and cook off the water. The gourds should still be crisp, please do not cook them to a mush.
Add the cashew nuts and salt and toss for 1 minute.
Remove from the flame and sprinkle with the grated coconut. Serve hot.