Cashew tindora(ivy gourd)curry

Name: Cashew tindora(ivy gourd)curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: En
Ingredients: 1/4 kg Tindora/Tondekayi/Ivy gourd; 8-10 cashews; 1 small cup shredded coconut; 4-6 chillies(according to your hot level); 1 teaspoon mustard seeds; 1/4 teaspoon jeera; A pinch of Asafoetida; 1 teaspoon tamarind juice; salt to taste

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Main Dish

3 servings

Very Easy

30 min

Ingredients

1/4 kg Tindora/Tondekayi/Ivy gourd
8-10 cashews
1 small cup shredded coconut
4-6 chillies(according to your hot level)
1 teaspoon mustard seeds
1/4 teaspoon jeera
A pinch of Asafoetida
1 teaspoon tamarind juice
salt to taste

Preparation

Preparation15 min

Cook time15 min

Cut the Tindora in to small pieces . Pressure cook tindora and cashews .(only one whistle in the cooker).
Grind 3 cashews,chillies,jeera,mustard seeds ,tamarind ,hing,shredded coconut by adding little water to a smooth paste.
Now take a kadai. Add little oil to it . Season with mustard seeds and transfer the ground contents to the kadai.
Mix well and fry the contents for 2 minutes. Transfer the cooked Tindora+cashew contents from the pressure cooker (by draining extra water) to the kadai and mix well.
Add salt to taste. Let it simmer for 5-7 minutes.
Serve hot with Chapatis/Phulkas.

SShivin