Ivy gourd and cashew nut upkari (Tendli and bibbe upkari)

An upkari is a type of stir-fry, and this Konkan version, from the region of Goa, is almost always topped with shredded, fried, or roasted coconut. Byadgi chillies are also specific to the area, characterised by bright red chillies with a pungent heat. The chillies add an excellent spice to the dish with a distinctive flavour. Finally, ivy gourds, also known as tendli locally, are small, gherkin-like gourds that are delicate in flavour.

This dish combines tender ivy gourds with nutty cashew nuts and Byadgi chillies. The flavours are delicate and wonderful, especially as the gourds are just cooked and still retain some of their crunchiness.

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Ingredients:

2 tablespoons ghee

1/2 teaspoon mustard seeds

4-5 dried Byadgi chillies

10-12 curry leaves

1 lb ivy gourds (tendli), washed and cut vertically into 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; when they pop, about 20 seconds, add the chillies and curry leaves, and sauté for 1 minute.

Add the ivy gourds, water and salt and simmer on a low flame covered 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.