Tuesday, April 11, 2017

TENDLE BIBBE UPKARI

TENDLE BIBBE UPKARI

I have used this blog as a platform to share many dishes popular amongst us Konkanis. In fact, there is a section in this blog titled, "Recipes for Lunch/Dinner: Amchi Konkani." Today's recipe is one of the most popular in Konkani cuisine. It gets its name for the two main ingredients namely Ivy Gourd (which we call "Tendle" in Konkani, my mother tongue), and "Bibbo", which is what we call Tender Cashews in Konkani. Ivy Gourd, as you know, is called, "Thondekayi" in Kannada and "Tindora" in Hindi.

This is a kind of stir fry and is usually made during festivals like Ugadi, and on special occasions like marriages and the like.



Ingredients:-
  • Tendle ( Ivy Gourd), 250 grams
  • Bibbo ( Tender Cashews), peeled and halved, 1 heaped cup
  • Mustard, 3/4 tsp
  • Hing, (Asafoetida), 1/4 tsp
  • Slit Green Chillies, 2
  • Dry Red Chilli, broken into two, 1
  • Curry Leaves, a sprig
  • Fresh Coconut Gratings, 2-3 tbsp
  • Oil, 1 tbsp
  • Salt, to taste
Method:

Soak the bibbe ( tender cashews) in hot water for a few hours. Peel and halve the tender cashews and keep aside
Wash the tendle (ivy gourds) and snip off the two ends of each of them
Cut the tendle vertically into pieces
Heat oil in a thick bottomed kadhai and when it gets hot, reduce the heat and add the mustard seeds
When the mustard seeds splutter, add the asafoetida, followed by the slit green chillies and the broken red chilli, and the curry leaves and saute for a few seconds
Now add the tendle pieces and 1/4 cup of water and cook covered on medium/low flame for about 5 minutes or till the tendle get half cooked
Add the bibbe and salt, mix well and cook covered on medium flame till both the tendle and the bibbe get fully cooked
Finally add freshly grated coconut
Serve as a side dish with the main meal or with puris.