Tendli Cashew Sukhem
A dry and flavorful Konkani-style stir-fry that transforms humble ivy gourd into something truly special. Fresh coconut and crunchy cashews add richness, while a fragrant tempering of mustard seeds and curry leaves brings everything to life. A quick everyday sabzi that pairs perfectly with dal and rice.
For 4 servings
- prep
Prep the ivy gourd.
1.Wash 500g tender ivy gourd thoroughly and pat dry.2.Trim both ends and slice each gourd into thin rounds about 2-3mm thick.3.Check a few slices — discard any that are hard or have red seeds (overripe).TIPTender ivy gourds have pale green skin and no visible red seeds inside. Overripe ones become fibrous and hard. - fry · ~2 min
Fry the cashew nuts.
1.Heat 1 tsp coconut oil in a kadai over medium heat.2.Add ¼ cup whole cashew nuts and stir constantly until golden brown (1-2 min).3.Lift out immediately with a slotted spoon and set aside. Do not leave them in the pan — they continue browning.TIPCashews can burn in seconds. Keep heat at medium and stir continuously. - temper · ~1 min
Make the tempering.
1.Add remaining 1 tsp coconut oil to the same kadai and heat until shimmering.2.Add 1 tsp mustard seeds and let them splutter completely (30 sec).3.Add a pinch of asafoetida and 10 fresh curry leaves. Stir until fragrant (10 sec).TIPLet mustard seeds fully pop before adding the next ingredients — this releases their nutty flavor into the oil. - saute · ~6 min
Cook the onions and aromatics.
1.Add 1 finely chopped onion and 2 slit green chilies to the tempering.2.Sauté until onion turns translucent and soft (4-5 min).3.Add a pinch of turmeric powder, a pinch of red chili powder, and 0.5 tsp salt. Stir for 30 seconds.TIPCook onions on medium heat — do not brown them. The sabzi should stay light-colored. - simmer · ~10 min
Cook the ivy gourd with a splash of water.
1.Add the sliced ivy gourd and toss well to coat with the masala.2.Sprinkle 3 tbsp water over the top, cover with a lid, and cook on low heat for 8-10 minutes.3.Stir once halfway through. Check doneness — the ivy gourd should be tender but still holding its shape.TIPDo not add too much water — ivy gourd releases its own moisture. The 3 tbsp is just to kickstart steaming. - mix · ~2 min
Finish with coconut, jaggery, and cashews.
1.Once the ivy gourd is cooked and dry, add ½ cup freshly grated coconut.2.Add 1 tsp grated jaggery and the reserved fried cashews.3.Toss everything gently and cook uncovered for 2 minutes to let flavors meld.TIPAdding coconut at the end keeps its fresh flavor and texture. Cooking coconut too long makes it oily. - garnish
Garnish with fresh coconut and serve hot.
Sprinkle a pinch of reserved grated coconut on top. Serve hot with steamed rice and dal or alongside rotis.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose tender ivy gourds with pale green skin and no red seeds for best texture.
- 2Fry cashews on medium heat and stir constantly to prevent burning.
- 3Let mustard seeds fully pop before adding curry leaves to release their nutty flavor.
- 4Cook onions until translucent, not browned, to keep the sabzi light-colored.
- 5Add only 3 tbsp water to kickstart steaming; ivy gourd releases its own moisture.
- 6Add fresh coconut at the end to preserve its texture and avoid turning oily.
- 7Taste and adjust salt and jaggery just before serving for perfect balance.
Adapt it for your goals.
Nut-free
Replace cashews with roasted peanuts or sunflower seeds for a similar crunch without nuts.
spicierSpicier
Increase green chilies to 4 or add a pinch of crushed red pepper flakes for extra heat.
low oilLow-oil
Dry roast the cashews in a pan without oil and use only 1 tsp oil for the tempering to reduce fat.
protein boostProtein boost
Add ½ cup boiled chana or crumbled paneer along with the coconut for a more substantial meal.
jain styleJain-style
Skip the onion and use a pinch of hing (asafoetida) and extra curry leaves for a Jain-friendly version.
Why this is on our healthy list.
Rich in Fiber
Ivy gourd is naturally high in dietary fiber, which aids digestion and promotes gut health.
Healthy Fats from Coconut
Fresh coconut provides medium-chain triglycerides (MCTs) that support energy and metabolism.
Antioxidant Boost
Curry leaves and turmeric add antioxidants that help combat oxidative stress.
Low-Calorie Base
Ivy gourd is a low-calorie vegetable, making this dish a light yet flavorful side.
Frequently asked questions
Fresh is best for texture, but frozen can work. Thaw and pat dry before slicing to avoid excess water in the pan.
