tendli cashew nut sabzi | cashew nut tendli bhaji | Mangalore Ivy gourd kaju vegetable |
by Tarla Dalal
Added to 84 cookbooks
This recipe has been viewed 53367 times
Both tendli and cashew nuts are favourites along the south-western coastal regions of India, especially in mangalore. Tendli cashew nut 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.
Tendli cashew nut sabzi- 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 tendli cashew nut sabzi hot garnished with coconut.
Tendli Cashew Nut Sabzi recipe with step by step photos
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Put 5 tbsp cashew nuts (kaju) in a bowl with enough water.
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Soak the cashewnuts for 30 minutes.
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Drain and keep aside.
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Heat 2 tbsp coconut oil or oil in a kadhai. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts. Coconut oil is a medium chain triglycerides (MCT’s).
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Let the seeds crackle.
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Add 3 whole dry kashmiri red chillies , broken into small pieces. Kashmiri red chillies are known for their vibrant red color rather than intense heat. They add a touch of warmth and background spice to the sabzi without overpowering the other flavors.
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Add 1 1/2 cups sliced tendli (ivy gourd). Tendli has a mild, slightly sweet flavor that pairs well with the richness of the cashew nuts. The vegetable itself has a slightly crunchy texture. Tendli cooks quickly and absorbs flavors well, making it ideal for a stir-fry style sabzi like this one.
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Add salt to taste. We added xx tsp salt.
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Mix well.
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Cook on a medium flame for 8 to 10 minutes or till the tendli softens, while stirring occasionally.
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Add the soaked cashewnuts. Cashew nuts themselves are quite hard and crunchy. Soaking them in water softens them slightly, making them have a more pleasant texture in the final dish. Soaking can help release some of the cashew nuts' natural oils and flavors. This can subtly enrich the overall flavor profile of the sabzi.
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Add a pinch of sugar. Tendli can sometimes have a slightly bitter taste, especially if not cooked perfectly. A pinch of sugar can help to balance this bitterness and create a more harmonious overall flavor profile in the sabzi.
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Mix well.
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Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Garnish with 2 tbsp grated coconut. Grated coconut adds a touch of sweetness, creaminess, and a subtle nuttiness to the sabzi. This contrasts nicely with the slightly bitter or earthy flavor of tendli and the richness of the cashews.
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Serve tendli cashew nut sabzi | cashew nut tendli bhaji | Mangalore Ivy gourd kaju sabji | hot.
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Add 1 1/2 cups sliced tendli (ivy gourd). Tendli has a mild, slightly sweet flavor that pairs well with the richness of the cashew nuts. The vegetable itself has a slightly crunchy texture. Tendli cooks quickly and absorbs flavors well, making it ideal for a stir-fry style sabzi like this one.
-
Add the soaked cashewnuts. Cashew nuts themselves are quite hard and crunchy. Soaking them in water softens them slightly, making them have a more pleasant texture in the final dish. Soaking can help release some of the cashew nuts' natural oils and flavors. This can subtly enrich the overall flavor profile of the sabzi.
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Garnish with 2 tbsp grated coconut. Grated coconut adds a touch of sweetness, creaminess, and a subtle nuttiness to the sabzi. This contrasts nicely with the slightly bitter or earthy flavor of tendli and the richness of the cashews.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 138 cal |
| Protein | 3.5 g |
| Carbohydrates | 3.9 g |
| Fiber | 0.6 g |
| Fat | 12.3 g |
| Cholesterol | 0 mg |
| Sodium | 18.9 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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