Ivy gourd sidedish (Tendli upkari)

Like bhindi(okra), ivy gourds are liked by almost all people. When I found some fresh ivy gourds in Indian store, I prepared a variety of dishes with it. I used to buy this vegetable almost every time I went to market in India.

Tendli-bibbe upkari is very famous among Konkani people. During season, fresh raw cashews (called bibbe in Konkani) are available in the market. These cashews are used for ‘tendli-bibbe upkari‘. If cashews are not available, potatoes can be used for this dish. This dish is a must in the meals served at temples (anna-santarpane or devla-javan). Since onion and garlic are not used in it, this dish is prepared in almost all functions and festivals.

Here is Ashwini’s version of this dish. A few other recipes of ivy gourd can be found at Sailu’s food, Lakshmi’s Flavors of Indian Rasoi, and many more.

Ingredients:
1 cup ivy gourd(cut into long pieces)
1/2 cup fresh raw cashew or potato (cut into long pieces)
1 tbl spn freshfrozen coconut
Oil
1/2 tea spn mustard seeds
4-5 curry leaves
A pinch asafoetida (hingu)
3/4 tea spn chili powder
A pinch turmeric
Salt

Method:
Heat oil and add mustard seeds. When they start popping, add curry leaves and asafoetida. Fry for sometime.
Add ivy gourds and potato (or cashews), turmeric, chilli powder and salt. Alternatively, ivy gourds and potatoes can be cooked in cooker and used for this dish to reduce the cooking time. Add 1/2 cup water, close the lid and cook on a medium flame till gourds and potatoes are cooked completely.
Add coconut and mix lightly. Serve as a side dish with rice.

Serves : 2
Preparation time : 20mins

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