This is the most popular stir fry or upkari as it is called in Konkani cuisine. A must on occasions, get togethers and weddings. Tender Cashew is a delicacy and when in season, a variety of dishes are made. Posting a combination of Ivy gourd and Tender Cashew today.
- 250 gms Ivygourd
- 250 gms Tender Cashew
- 6 dried red chillies broken into bits
- 3 tbsps coconut oil
- 1 tbsp mustard
- A large pinch of hing/asafoetida
- Grated coconut for garnish
Wash and slice the Ivygourd lengthwise. Soak the tender Cashew for a couple of hours in warm water and deskin them. Wash thoroughly. Heat oil. Add the mustard. After it splutters add the broken red chilly bits and toss. Add the tender Cashew, two glasses of water and salt. When half done add the sliced Ivygourd. Cook till done. Add the hing and grated coconut. Heat well. Serve with Rice and dal or with Poori.
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