tendli cashew nut sabzi | cashew nut tendli bhaji | Mangalore Ivy gourd kaju vegetable |


by
Tendli and cashewnuts are favourites along the south-western coastal regions of india, especially in Mangalore.Simply flavoured with just a seasoning of mustard seeds and red chillies, this recipe ensures that all the focus is on the tender veggie.

4/5 stars  100% LIKED IT    5 REVIEWS ALL GOOD
टेण्डली कैश्युनट - हिन्दी में पढ़ें (Tendli Cashew Nut Sabzi in Hindi) 
કાજૂવાળી ટીંડલી - ગુજરાતી માં વાંચો (Tendli Cashew Nut Sabzi in Gujarati) 

Added to 84 cookbooks   This recipe has been viewed 53954 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.

Add your private note

Tendli Cashew Nut Sabzi recipe - How to make Tendli Cashew Nut Sabzi

Soaking time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients
1 1/2 cups sliced tendli (ivy gourd)
5 tbsp cashew nuts (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

Tendli cashew nut sabzi

    Tendli cashew nut sabzi
  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 tendli cashew nut sabzi hot garnished with coconut.

Tendli Cashew Nut Sabzi recipe with step by step photos

like tendli cashewnut sabzi

  1. like tendli cashew nut sabzi | cashew nut tendli bhaji | Mangalore Ivy gourd kaju sabji | then also try other traditional sabzi recipes like
    • paneer capsicum sabzi recipe | shimla mirch paneer sabzi | healthy low carb sabzi |
    • mooli sabzi recipe | mooli ki sabji | Punjabi mooli aur patte ki bhurji | radish dry vegetable | with 15 amazing images.
    • valor muthia nu shaak | valor papdi muthia sabzi | Gujarati valor papdi nu shaak | flat beans muthia sabzi | with amazing 20 images.

what is tendli cashewnut sabzi made of ?


    soaking cashew nuts

    1. Put  5 tbsp cashew nuts (kaju) in a bowl with enough water.
    2. Soak the cashewnuts for 30 minutes.
    3.  Drain and keep aside.

    making tendli cashew nut sabzi

    1. 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).
    2. Add 1/2 tsp mustard seeds ( rai / sarson).
    3. Let the seeds crackle. 
    4. Add 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.
    5. 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.
    6. Add salt to taste. We added xx tsp salt.
    7. Mix well.
    8. Cook on a medium flame for 8 to 10 minutes or till the tendli softens, while stirring occasionally.
    9. 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.  
    10. 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.
    11. Mix well.
    12. Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
    13. 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.
    14. Serve tendli cashew nut sabzi | cashew nut tendli bhaji | Mangalore Ivy gourd kaju sabji | hot.

    pro tips for tendli cashew nut sabzi

    1. 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.
    2.   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.  
    3.   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.
    Accompaniments

    Dal Kabila 
    Dhaniye Aur Makai ki Roti 
    Punjabi Missi Roti, How To Make Punjabi Missi Roti 
    Varkey Paratha ( Roti and Subzis) 

    Nutrient values (Abbrv) per serving
    Energy138 cal
    Protein3.5 g
    Carbohydrates3.9 g
    Fiber0.6 g
    Fat12.3 g
    Cholesterol0 mg
    Sodium18.9 mg

    RECIPE SOURCE : Rotis & SubzisBuy this cookbook
    Related Articles
    Recipe Contest

    No Contest Announced



    View contest archive....
    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Soya

    Missed out on our mailers?
    Our mailers are now online!

    View Mailer Archive

    Privacy Policy: We never give away your email

    REGISTER NOW If you are a new user.
    Or Sign In here, if you are an existing member.

    Login Name
    Password

    Forgot Login / Password?Click here

    If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

    Are you sure you want to delete this review ?

    Click OK to sign out from tarladalal.
    For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

    Reviews

    टेण्डली कैश्युनट
    5
     on 27 Nov 17 02:09 PM


    लंच के लिए मेने झट-पट जैन सब्जी़ बनाई बाचोको घर मे सबको अच्छी लगी
    Tendli Cashewnut
    5
     on 15 Aug 17 01:18 PM


    Yes i tried the recipe out... It came out yummy 😋 my toddler kids loved it too
    | Hide Replies
    Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
    Reply
    16 Aug 17 08:47 AM
    Tendli Cashewnut
    5
     on 06 Feb 17 11:10 AM


    CB - yummy! I reduced the chilli, added haldi, hing and cooked the tend,is in a little water.
    Tendli Cashewnut
    4
     on 25 Feb 15 04:53 PM


    A new varity of tendli ki subzi. really quick and delicious. The tendlis are slight crunchy and i love that thing. Cashews and tendli make a great combo..
    Tendli Cashewnut
    5
     on 12 Dec 12 03:26 PM


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