Thursday, May 17, 2012

Manoli Bheeja Upkari - Ivy Gourd and Cashew Sukka

I respect this dish......well there is a reason.....though my mom makes this dish .....I am the one who does the tedious job of peeling the skin of every single Cashew (well mom thinks that's my designated job).....So I guess ...I tend to respect those dishes which are extremely simple.....tastes amazing.....and  I have put in maximum hard work.

Print this recipe
  • 250 gms Ivy Gourd
  • 500 gms Fresh Cashew nut with skin
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 2 tsp Urad dal 
  • 10 Curry leaves
  • 2 Green chillies ,chopped
  • 1/2 cup grated Coconut
  • Salt to taste
  1. Wash the ivy gourd ,cut the ends and slit to two, if the ivy gourd is too ripe and flesh is red in color,discard them.Put the slit ivy gourd in a vessel and add enough water to cover them.Add 1/2 tsp salt and cook the ivy gourd till tender and cooked all the way through. Drain the water and keep the ivy gourd aside.
  2. Soak the fresh cashew nut in hot water for 30 minutes.This helps in loosening the outer skin of the cashew and makes it easier to peel the skin. Discard the skin.Cook the peeled cashew in water enough to cover and 1/2 tsp salt .Cook till done, do not overcook.
  3. Place a vessel or wok on medium flame and add oil, when oil is hot add mustard seeds,with they start popping add urad dal and fry till it turns golden brown.Now add curry leaves and stir for few seconds.Add the green chillies.
  4. Toss in the cooked cashews and cooked ivy-gourd and mix well,if too dry sprinkle little water and add salt to taste.Cover and cook for few 2 to 3 minutes.Sprinkle grated coconut and mix well and cook for 2 more minutes.
  5. Serve as a side dish with rice and curry.


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