Cashew tindora(ivy gourd)curry

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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Preparation

• 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.

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