If you have attended any Mangalorean weddings then you know what am I talking about :) It is one of the must's of the traditional wedding lunch of Konkanis. Very simple and nutritional yet tasty. Taste of tender Tendli (Ivy Guard) and the nutty cashews go so well that you cannot guess ... you will know when you taste it :)
Traditionally, the cashew nuts used in this side dish are very tender, not fully developed. The tender cashew pods are harvested from the grove. The shells of these pods are soft and green, not yet hard and grey. The pods are then shelled and the nuts are soaked in the water for a day or two to get rid of the juice in the pod. This juice, especially in the shell burns the skin. In my childhood days, when I visited my Grandparents, once in a while I got this juice on my hands and my hands looked very ugly. Since, I didn't find them for my recipe here I am using the usual cashew nuts available in the market.
Ingredients :
¼ Kg Tendli
Handful of cashew halves
1 tablespoonful grated fresh coconut
3 Green chilies (use according to your taste)
Curry leaves
1 teaspoonful mustard seeds
Salt to taste
1 tablespoonful oil for seasoning
Method :
Soak cashew halves in enough water. Wash Tendli thoroughly and cut each one lengthwise into six pieces. Slit green chilies.
Heat oil in a shallow pan and add mustard seeds. When they splutter add slit green chilies and curry leaves. Sauté the green chilies and curry leaves a little. Add cut Tendli and sauté them until translucent. Add soaked cashew nuts and sprinkle a little leftover water over the mixture. Add coconut and salt and mix well. Cook covered on a low flame until the water is evaporated.
Serve hot as a side dish with rice and dalitoy, saru, or dali randayi. Also tastes good with roti or chapaati.
