Cashew tindora(ivy gourd)curry

Main Dish
3 servings
15 min
15 min
Very Easy


Number of serving: 3
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


  • 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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