Tendli Cashew Sukhem

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.

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