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 Konkanis. 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.
Ivy gourd sidedish (Tendli upkari)
- 1 cup ivy gourd cut into long pieces
- 1/2 cup fresh raw cashew or potato cut into long pieces
- 1 tbl spn fresh or frozen coconut
- 1/2 tea spn mustard seeds
- 4-5 curry leaves
- A pinch asafoetida hingu
- 3/4 tea spn chili powder
- A pinch turmeric
- Heat oil and add mustard seeds.
- When they start popping, add curry leaves and asafoetida. Fry for sometime.
- Add ivy gourds and potato, 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 or chapati.