Ukda Tandul, Mooga Ghashi and Tendli Bibbe Upkari

Ingredients

• 1 cup Whole Moong Beans (Soaked overnight and sprouted for 12-24 hours)
• 200 g Suran (Peeled and cut into 1-inch cubes)
• 0.5 tsp Turmeric Powder
• 1 tsp Jaggery (Grated or powdered, adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 3 cup Water (Divided: 2 cups for cooking, 1 cup for masala and gravy)
• 2.5 tbsp Coconut Oil (Divided: 1/2 tbsp for masala, 2 tbsp for tempering)
• 1 tbsp Coriander Seeds
• 5 pcs Dried Red Chillies (Byadgi or Kashmiri recommended for color)
• 1 cup Fresh Coconut (Freshly grated)
• 1 tbsp Tamarind Pulp (From a small lemon-sized ball of tamarind)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing

Instructions

1. 1

   Cook the Moong and Yam

   • Rinse the sprouted moong beans thoroughly. In a pressure cooker, combine the sprouted moong, cubed suran (yam), turmeric powder, and 2 cups of water.
   • Secure the lid and pressure cook on medium heat for 2 whistles, or for about 10-12 minutes.
   • Turn off the heat and allow the pressure to release naturally. The beans should be soft but not mushy. Set aside.
2. 2

   Prepare the Coconut Masala Paste

   • While the moong cooks, heat 1/2 tbsp of coconut oil in a small pan over low-medium heat.
   • Add the coriander seeds and dried red chilies. Roast for 1-2 minutes until the seeds become fragrant.
   • Add the grated fresh coconut and continue to roast on low heat, stirring continuously for 3-4 minutes until it turns light golden brown. Do not let it burn.
   • Remove from heat and let the mixture cool completely. Transfer to a grinder jar.
   • Add the tamarind pulp and about 1/2 cup of water. Grind to a smooth, thick paste. Add a little more water if needed to facilitate grinding.
3. 3

   Simmer the Curry

Ingredients

• 500 g Ivy Gourd (Washed, ends trimmed, and sliced lengthwise into quarters)
• 0.5 cup Tender Cashews (If using dried, soak in warm water for 30 minutes and drain)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 2 pcs Dried Red Chillies (Broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (For steaming the vegetables)
• 0.5 tsp Jaggery (Grated or powdered)
• 3 tbsp Fresh Grated Coconut (For garnish)

Instructions

1. 1

   Prepare the vegetables. Wash the ivy gourd (tendli), trim both ends, and slice each one lengthwise into four long pieces. If using dried tender cashews (bibbe), soak them in warm water for 30 minutes, then drain completely.

2. 2

   Prepare the tempering (tadka). Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.

3. 3

   Sauté the aromatics. Add the urad dal to the pan and sauté for about a minute until it turns a light golden brown. Then, add the broken dried red chillies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.

4. 4

   Cook the ivy gourd. Add the sliced ivy gourd to the pan along with turmeric powder and salt. Mix well to ensure the vegetables are evenly coated with the tempering and spices. Sauté for 5-7 minutes, stirring occasionally, until the tendli starts to soften and get light brown spots.

5. 5

   Steam until tender. Add the soaked tender cashews and 1/4 cup of water. Stir everything together, then cover the pan with a lid. Reduce the heat to low and let it cook for 10-12 minutes. The tendli should be tender when pierced with a fork but still retain a slight bite.

6. 6

   Garnish and serve. Remove the lid, add the grated jaggery and fresh grated coconut. Gently mix and cook for one more minute, allowing the flavors to meld. Serve the Tendli Bibbe Upkari hot as a side dish with rice and dal or with chapatis.