Tendli Cashewnut


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Both tendli and cashewnuts are favourites along the south-western coastal regions of india, especially in mangalore. Tendli cashewnut is an interesting subzi that combines both. Simply flavoured with just a seasoning of mustard seeds and red chillies, this recipe ensures that all the focus is on the tender veggie.

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Soaking time:  30 minutes
Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 1/2 cups sliced tendli (ivy gourd)
5 tbsp cashewnuts (kaju)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
3 whole dry kashmiri red chillies , broken into small pieces
a pinch of sugar
salt to taste

For The Garnish
2 tbsp grated coconut

Method
  1. Soak the cashewnuts in a bowl with enough water for 30 minutes. Drain and keep aside.
  2. Heat the oil in a kadhai and add the mustard seeds.
  3. When the seeds crackle, add the red chillies, tendli and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the tendli softens, while stirring occasionally.
  4. Add the soaked cashewnuts, sugar and a little more salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Serve hot garnished with coconut.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
1 review received for Tendli Cashewnut
1 FAVOURABLE REVIEW

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 Reviewed By
Anya2012December 12, 2012

Love the taste of tindli with cashew-nuts and the aroma of coconut.

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Reviewed December 12, 2012by Anya2012

Love the taste of tindli with cashew-nuts and the aroma of coconut.

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