Tender cashews and ivygourds together make an excellent combination in a sabzi and tastes great too. This is a mild flavoured dish where ivygourds are cooked with tender cashews, tempered with mustard seeds, fresh green chillies and dry red chillies. Posting the simple recipe below.
- 200 gms tender ivy gourd
- 100 gms tender cashews
- 1 to 1 1/2 tbsp oil
- 1/2 tsp mustard seeds
- 1/8 tsp asafoetida
- 2 to 3 green chillies chopped lengthwise
- 2 dry red chillies broken into two
- 3 to 4 curry leaves
- Salt to taste
- 2 tbsp freshly scraped coconut
- Soak the tender cashews in hot water for half an hour, this makes it easier to peel off the skin. Peel off the skin and separate it into two.
- Rinse the ivygourds well. Cut off the ends of the ivy gourd. Cut the ivygourds into thin slices lengthwise.
- Heat oil in a pan. Add mustard seeds, when they splutter add asafoetida,dry red chillies, curry leaves and green chillies. Saute, add ivy gourd,mix well, cover with a steam release lid and cook on low flame till the ivygourd are half done. Stir in between. Add the cashews, salt, saute well and cover and cook till done. The sabzi should be soft but not mushy. Garnish with freshly scraped coconut.Serve hot as an accompaniment with dal rice and yes tastes great with pooris too.
- Use fresh tender ivygourds so that they get cooked under their own steam and their basic flavour is retained.
- Traditionally equal measures of ivygourd and cashews are used. You can add more or less depending upon your liking.