by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 22156 times
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.
- Soak the cashewnuts in a bowl with enough water for 30 minutes. Drain and keep aside.
- Heat the oil in a kadhai and add the mustard seeds.
- 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.
- 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.
- Serve hot garnished with coconut.
Nutrient values per serving
|Vitamin A||80.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||9.1 mg|
|Folic Acid||0 mcg|
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