Tendli Cashew Sukhem
A crisp, flavorful Goan dry curry featuring tender ivy gourd and crunchy cashews, tossed with fresh coconut and a hint of jaggery. A perfect side dish that brings a taste of coastal India to your table.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Vegetables and Cashews
- b.Place the cashews in a small bowl and cover with 1 cup of hot water. Let them soak for at least 20 minutes, then drain completely.
- c.While the cashews soak, wash the tendli thoroughly. Trim both ends and slice each one lengthwise into four long, thin pieces.
- 2
Step 2
- a.Temper the Spices
- b.Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
- d.Immediately add the cumin seeds, asafoetida, and slit green chillies. Sauté for another 30 seconds until the spices are fragrant.
- 3
Step 3
- a.Cook the Tendli
- b.Add the sliced tendli to the pan, followed by the turmeric powder and salt. Stir well to ensure the tendli is evenly coated with the spices.
- c.Sauté for 2-3 minutes, then add 1/4 cup of water.
- d.Cover the pan with a lid, reduce the heat to low-medium, and cook for 10-12 minutes. Stir occasionally. The tendli should be tender but still have a slight bite (tender-crisp).
- 4
Step 4
- a.Add Cashews and Final Flavorings
- b.Uncover the pan and add the drained, soaked cashews, red chili powder, and grated jaggery.
- c.Mix everything gently and continue to cook, uncovered, for 3-4 minutes, allowing the jaggery to melt and the flavors to combine.
- 5
Step 5
- a.Finish with Coconut and Serve
- b.Stir in the fresh grated coconut and cook for 2 more minutes until it's well incorporated and heated through.
- c.Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, choose young, bright green tendli. Avoid any that are pale, yellowish, or have turned red inside, as they can be bitter.
- 2Soaking cashews is key to achieving a plump, slightly tender texture that contrasts beautifully with the crisp tendli.
- 3This is a 'sukhem' or dry dish. Avoid adding excess water; the tendli should steam in its own moisture and the small amount added.
- 4For a deeper flavor, you can lightly toast the grated coconut in a separate dry pan until fragrant before adding it to the dish.
- 5To check if the tendli is cooked, press a piece with a spatula. It should break easily but not turn to mush.
Adapt it for your goals.
Protein Boost
Add 1/2 cup of cooked chickpeas or crumbled paneer along with the cashews for extra protein.
Different NutsDifferent Nuts
Substitute cashews with peanuts or slivered almonds for a different nutty flavor and crunch.
Added VegetablesAdded Vegetables
Incorporate thinly sliced potatoes or carrots along with the tendli. Adjust cooking time accordingly.
Spicier VersionSpicier Version
Add 1/4 teaspoon of garam masala along with the red chili powder for a warmer, more complex spice profile.
Why this is on our healthy list.
Rich in Dietary Fiber
Ivy gourd (tendli) and coconut are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Source of Healthy Fats
This dish contains healthy monounsaturated fats from cashews and medium-chain triglycerides from coconut oil, which are beneficial for heart health and providing sustained energy.
Packed with Micronutrients
Tendli is a good source of beta-carotene, iron, and B vitamins, while cashews provide essential minerals like magnesium, copper, and manganese, supporting overall bodily functions.
Frequently asked questions
One serving of Tendli Cashew Sukhem contains approximately 220-250 calories, depending on the amount of coconut oil and jaggery used. It's a nutrient-dense side dish.