Tendli Kajubi Upkari/Ivy Gourd With Cashewnuts

Tendli kajubi upkari

Among all the gourd varieties that are so abundant around this season, I haven’t yet included the Ivy gourd/Coccinea grandis. This tiny vegetable which looks like a smaller version of the Pointed gourd, goes by many names. In Assam it is known as kunduli and in other parts of the country it is known as kunduru, tendli, or kovakayya. The vegetable is said to be rich in beta carotene.

It does taste a bit like cucumber. The inside is filled with seeds but they turn soft as they cook. The exterior has a bit of bite left even after the cooking is done. When these gourds start to ripen, the outside portion remains green. It’s only when you cut them, you see the orange colour inside. When fully ripe they turn a vivid red.
Today’s recipe is from an earlier issue of Good Food magazine where some lovely recipes are by Akshata Karkaria on Saraswat cuisine. I wanted to try it as it’s different from the usual spices that I use. The recipe does not include ginger, garlic or onions. I have used all the ingredients as per the recipe but cut down on the quantity. This recipe will serve3-4.
2 tsp oil
A quarter tsp mustard seeds
A quarter tsp asafoetida
10-12 curry leaves
3-4 red chillies, scored lengthwise, seeds intact
300 grams ivy gourd
1/2 tsp red chilli powder (for the colour)
A handful of cashews, halved
1 tsp jaggery (I used jaggery powder)
Salt as per taste

Tendli kajubi upkari

Wash the gourds and remove both ends. Halve them vertically and cut each half into three. Set aside.
Heat the oil. Add the mustard seeds and as soon as they sputter add the red chillies, asafoetida and the curry leaves.
Add the prepared vegetable and the cashews and mix well.
Add the chilli powder. Mix well.
Stir in the jaggery and the salt and cover with a lid. Cook for 12-15 minutes.
Sprinkle a bit of water if it catches at the bottom.
Remove the lid and let the dish remain on the flame for a few more minutes.
The tendli kajubi upkari is now ready to be transferred to a serving dish.
This preparation goes best with chapatis or puris.

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