Tendle - Bibe Upkari (Ivy gourd or Tindora and Cashew nut)

Recipe Type: Indian                       Yield: 4
Preparation Time: 10 mins            Uncooked Time: 1 hour       Cooking Time: 20 mins

Ingredients:
500g of Ivy gourd (Tindora )
2 tsp of grated coconut
1 tsp of salt
1 tsp of mustard seeds
2 tsp of coconut oil
6 curry leaves
1/2 cup of cashew nuts
1 tsp of chana dal or dal
2 Byadagi chilies
1 tsp of jaggery powder
2 cup of water

Method:
1. Soak cashew nuts in 1 cup of warm water for 1hour.
2. Cut Ivy gourds; each into 4 long cuts.
3. Heat a pan. Add oil, mustard seeds, chana dal and curry leaves for tempering.
4. Now put the cut ivy gourd pieces, cashew nuts, grated coconut, salt and water.

5. Cover the pan with a lid and cook for 20 mins.