This dish is also known as Tendli-bibbe upkari and is favourite in Goan,manglorean and kokani cusine.
During season, fresh tender cashews (called bibbe in Konkani) are available in the market, which are traditionlly used to make this dish.
If the same are not available you can use dry cashew nuts,soak them in warm water for a while and then break them into two.
This dish is a must in the meals served at temples and hence no onion or garlic is used in it, also a popular dish in wedding.
I got this recipe from a dear friend Mrs Roma Kamat who is an educationist, fashionista and makes awesome food.
1 cup Tondli( Ivy Gourd )cut into long pieces.
1/2 cup raw tender Cashew Nuts.
1 tbsp Freshly grated Coconut.
1 tsp Coconut Oil.
1/2 tspn Mustard Seeds.
A pinch of Asafoetida.
4-5 Curry Leaves.
2 Green Chillies.
Salt to taste.
wash and pat dry the tondlus,Cut them lengthwise and keep in a bowl full of water.
Soak the tender Cashews in warm water for a while then peel the skin and break them into two.Keep aside.
Heat oil in a kadhai,add mustard seeds, asafoetida, green chillies and curry leaves.
Add chopped tondli and cashew,add salt and a spoon of water,cover and cook for 7 to 8 mins or till tondli is cooked.
Add grated coconut and chopped coriander leaves.
Serve with phulka or bhakri.