CASHEW TINDORA(IVY GOURD)CURRY

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Tondekayi Godambi Palya in Kannada! 
tondekayi (Kannada - ತೊಂಡೆಕಾಯಿ)
Ingredients:
  • 1/4 kg Tindora/Tondekayi/Ivy gourd
  • 8-10 cashews
  • 1 small cup shredded coconut
  • 4-6 chillies(according to your hot level)
  • 1 tsp mustard seeds
  • 1/4 tsp jeera 
  • A pinch of Asafoetida
  • 1 tsp tamarind juice
  • salt to taste
How to make:
  • Cut the Tindora in to small pieces .
  • Pressure cook tindora and cashews .(only one whistle in the cooker)
  • Grind 3 cashews,chillies,jeera,mustard seeds ,tamarind ,hing,shredded coconut by adding little water to a smooth paste.(make sure its not too watery)
  • Now take a kadai.Add little oil to it .
  • Season with mustard seeds and transfer the ground contents to the kadai.
  • Mix well and fry the contents for 2 minutes.
  • Transfer the cooked Tindora+cashew contents from the pressure cooker (by draining extra water) to the kadai and mix well.Add salt to taste.
  • Let it simmer for 5-7 mins.
  • Serve hot with Chapatis/Phulkas
Nutrition value:
Ivy Gourd is rich in beta-carotene.

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