Tindly & Cashewnut Sukka | Ivygourd Stir Fry
This dish of Ivy gourd is prepared with minimum spices, with only a few ingredients and it is a complete meal on its own. It is served as a staple side dish with daily food like dal and steamed rice.
Servings 4
Ingredients
- 400 grams Tindly Ivy gourd
- ½ cup whole cashew nuts unsalted & not roasted
- 1 cup chopped onion sliced
- 2 green chilies sliced
- 5 curry leaves
- 3 dry red chilies
- 1 tablespoon mustard seeds
- ¼ teaspoon turmeric powder optional, just for color
- ¼ cup fresh grated coconut
- 4 tablespoon cooking oil
- ½ teaspoon salt
Instructions
- Chop the Ivy gourd lengthwise (1 tindly into 4 pieces). Take only the ones which are green in color inside, discard the red and ripe ones.
- Cut each cashew nuts into 2 parts or leave it whole and soak in warm water for 20 to 30 minutes. Discard the water before adding them to the dish.
- Heat 4 tbsp oil in a kadhai (wok). Add 1 tbsp mustard seeds and wait for a few seconds till they sizzle and splutter.
- Then add 3 dry red chilies, 2 chopped green chilies, curry leaves, and chopped onion. Stir fry for a few seconds (no need to brown the onion) and add chopped tindly (ivy gourd). Stir well till well combined and cook on high heat for a half minute.
- Now add turmeric, salt, and 1/4 cup water. Place the lid and let the vegetable cook on low flame till it is almost done but still firm. (around 10 minutes approx)
- Finally, add soaked cashew nuts (discard the water) and freshly grated coconut.
- Gently stir, cover, and cook for 2 more minutes on medium heat.
- Serve hot with your daily food like dal and steamed rice or as a side dish with any non-veg curry.