IVY GOURDS WITH CASHEWNUTS

I’m not a fan of tendli, in fact I despise them. But these authentic mangalorean styled ivy gourds are irresistible.

Look at that steam!!!

INGREDIENTS

450 – 500 grams ivy gourds/tendli

2 tsp. ginger garlic paste

5 – 6 curry leaves

Few cashew nuts

2 tsp. mustard seeds

1 onion, sliced

1 green chilli, slit

½ cup fresh coconut

1 tomato, chopped

1 tablespoon of any vegetarian masala

A little jaggery (I used about 2 – 3 tbsp. of sugar as I did not have this)

1 maggi cube (I use this as a substitute for salt and it gives a wonderful flavor)

1 cup water

2 tbsp. olive oil

Heat oil, add mustard seeds. When they start to splutter, add curry leaves, onions, ginger garlic paste and green chilli. Mix well and sauté till onions become translucent. Now add tomato, vegetable masala and crumble the maggi cube into the mixture. Stir for 2 – 3 minutes and then add the cut tendli along with the water and let it simmer. When the water reduces to half, taste the gravy and see how you like it. Some people don’t really like sweet food, so if you are satisfied with the taste at this time, you may skip the sugar. If not, add the sugar and mix well. Finally add fresh coconut and cashews and cook till tendli is done. Took me about 20 minutes on medium flame.

Yenjoy!!

YAM (SURAN) SUKKHA (with coconut)

First time I made yam (suran). And it’s a real pain to cut and clean. But the end result is pretty good. Plus you can try this dish just to humor me for all the original recipes (this too) I've been and will be sharing with you all.

INGREDIENTS

1 tsp. mustard seeds

1 tsp. cumin seeds

4-5 curry leaves

1 large onion, thinly sliced

2 tsp. ginger garlic paste

1 tsp. coriander powder

1 tsp. turmeric powder

½ tsp. chilli powder

½ tsp. garam masala powder

1 tsp. sugar

1 maggi cube (I use this as a substitute for salt and it gives a wonderful flavor)

Fresh coriander, finely chopped

A chunk of yam (peeled, clean and chopped into small pieces)

1.5 cups fresh coconut

1.5 cups water

A little tamarind

2 tbsp. Olive oil

2 tbsp. fresh coriander for garnishing. 

Heat oil. Add mustard and cumin seeds. When they start to splutter add curry leaves and onion and sauté till it becomes translucent. Then add ginger garlic paste and mix well. Throw in the chopped yam and add half cup water. Let it cook for about ten minutes till the yam becomes little soft. Add all the masala powders and stir well. Then add the tamarind, sugar, maggi cube and the coconut. It should look a little dry by now. Mix all the ingredients well and add remaining water. Cook on medium flame for about 15-20 minutes or until yam becomes soft. Garnish with fresh coriander.

This dish is mostly for those who like coconut. In a good way. Lol. And I'm a hardcore Mangalorean in terms of coconut lovin'. So enjoy!!