Ivy Gourd and Cashew Nut Sabzi / Tendli Ani Bibbe Upkari / Tendli Upkari

Tendli bibbe upkari is one of the dishes which is a must in any Konkani or Goan wedding lunch. In Karnataka and Goa we get unpeepled wet cashew nuts with the skin on. These cashew nuts are boiled or pressure cooked in salt water till tender and the skin is peeled. Later the skinned cashews are cut in half and added to the curry. In US, I skinned cashewnuts available in the Indian store and pressure cook them in salt water. If you want to make healthy recipe, don't add the cashew nuts and coconut. Here is the recipe.

IvyGourd and Unpeeled Wet Cashews

Ingredients
400 gms tendli
100 gms cashew nut (optional)
1 teaspoon mustard seeds
3-4 green chilies
1 dried red chili
1 tablespoon coconut oil or any other oil
4 tablespoon grated coconut (optional)
salt as per taste

Method
Wash and soak the cashew nuts for 4-5 hours. Cut the tendli length wise into thin stripes. Heat oil in a pan and add mustard. When the mustard seeds splutter, add red chili and slit green chili and fry for a minute. Add the cut tendli and cashew nuts. Add 1 1/2 cups of water and cook covered till the tendli and cashew nut is soft, and the water is evaporated. 


Add salt as per taste. Garnish with grated coconut and serve hot with rice.


Preparation time: 1 hour
Serves: 3-4

Finger Millet Dosa / Ragi or Nachni Dosa

This is one of my easiest and healthy breakfast recipes. I make this dosa out of ragi atta or finger millet flour. I get this flour from my Indian grocery store. I serve it with sambhar, chutney or butter.


Ingredients
2 cups ragi or nachni flour
1/2 teaspoon salt
1/4 cup grated coconut (optional)
1 medium onion
handful of chopped coriander leaves or cilantro
2-3 green chilies
1/2 cup curd or butter milk
oil for frying

Method
Chop the onion and green chilies finely. Puree the coconut. Add these to the flour along with salt and coriander leaves. Add water and/or butter milk or curd to the flour till a thin consistancy is reached.


Oil a tava or pan and spread the batter evenly on the tava and cook covered.


Flip the dosa to the other side and cook uncovered. Serve hot with butter, chutney, sambhar or sauce.

Preparation time: 20 minutes
Serves: 3-4