Follow these steps for perfect results
Ivy Gourd (Tindora)
Slit lengthwise
Cashew Nuts
Soaked
Fresh Coconut
Grated
Sugar
Salt
To taste
Coconut Oil
White Urad Dal (Split)
Mustard Seeds
Dry Red Chillies
Broken
Turmeric Powder
Curry Leaves
Soak cashews in warm water with a little salt for 10 minutes.
Wash and trim the ends of the ivy gourd (tindora).
Slit the ivy gourd lengthwise into quarters.
Heat coconut oil in a heavy-bottomed pan.
Add mustard seeds and wait for them to splutter.
Add split white urad dal and fry until golden brown.
Break dry red chillies in half and add them to the pan along with curry leaves.
Fry for a few seconds, then add cashews, slit ivy gourd, and turmeric powder.
Toss to mix and saute for a couple of minutes on medium heat.
Add salt, sugar, and 1/2 cup of water, mix well.
Cover and cook on low heat for 15-20 minutes, or until ivy gourds are tender but still slightly crunchy.
Add grated fresh coconut and stir until all the water evaporates.
Check for salt and adjust spices as needed.
Let it sit for a minute, then switch off the heat.
Serve hot with steamed rice and other Mangalorean dishes.
Expert advice for the best results
Do not overcook the ivy gourd; it should retain some crunch.
Adjust the number of red chillies according to your spice preference.
Soaking cashews ensures they are soft when cooked.
Everything you need to know before you start
10 mins
Can be prepared a day ahead
Garnish with extra grated coconut and fresh cilantro.
Serve hot with steamed rice.
Serve as a side dish with South Indian meals.
Crisp and refreshing to complement the flavors
Pairs well with the spices and coconut
Discover the story behind this recipe
Traditional side dish in Mangalorean cuisine.
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