Tendle Bibbe Upkari is a very popular Konkani dish. Ivy gourd and tender cashews are cooked together in a simple seasoning. Finally some fresh grated coconut is added to finish off the dish. The dish tastes wonderful and goes very well with rice and dal. This dish is prepared every year for Ugadi (in the month of March or April). During this time fresh tender cashews are available in the market. I have used the dried ones. You can also substitute plain cashews too. I hope you enjoy making this. If you did, please leave me a comment.
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Ingredients:
Ivy Gourd (Tendle) - 750 g Dried Tender Cashews - 2 cups Coconut Oil - 2 Tbsp Mustard seeds - 2 tsp Urad dal - 2 tsp Red Chilli flakes - 1/2 tsp Grated Coconut - 1/4 cup Salt - To taste Water - 1 1/4 cup
Video recipe is here. Please subscribe to my channel for regular updates.
Ivy Gourd (Tendle) - 750 g Dried Tender Cashews - 2 cups Coconut Oil - 2 Tbsp Mustard seeds - 2 tsp Urad dal - 2 tsp Red Chilli flakes - 1/2 tsp Grated Coconut - 1/4 cup Salt - To taste Water - 1 1/4 cup
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