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Thursday, January 12, 2017

Tindly & Cashewnut Sukka | Ivygourd Stir Fry

This dish of Ivy gourd is prepared with minimum spices, with only few ingredients and it is a complete meal on its own. It is served as a staple side dish with a normal daily food like dal and steamed rice. I happen to taste this in one of my friend's wedding from bunt community and this dish was one among the lavish buffet. When I took a decent serving of it on my plate, I could hardly find any tindly at all. All I could find is the generous amount of cashew nuts added to the dish. What I meant to say is that the proportion of the nuts with vegetable was of 2:1 and this is how the bunt community serve their guest at weddings, with lots of love and honor. The authentic way of making this dish calls for a raw version of cashew nuts which are freshly roasted with the shell and peeled, but at home we can use the normal cashew nuts available by just soaking them for 30 minutes, and it gives almost the same effect.

Now the tindly which you buy from the market should be green from inside, and it is a little tricky job to guess which is raw and which is the ripe one. Always buy a little extra, and while chopping take only the firm and green ones and discard if it is red in color. Tindly needs to be chopped lengthwise and uniform in size for even cooking.

There is no strict rule in the proportion of the vegetable and cashew nuts.

Lets get into the process of preparing this very simple and easy Tindly & Cashew Nut Sukka

Serves 4
Preparation time: 10 to 15 minutes (chopping time)
Cooking time: 15 to 20 minutes. (Total - 45 to 50 minutes approx)


  • 400 gms Tindly ( Ivygourd)
  • 1/2 cup whole cashewnuts (unsalted & not roasted)
  • 1 cup chopped onion (sliced)
  • 2 or 3 green chilies sliced
  • 5 curry leaves
  • 3 dry red chilies
  • 1 tbsp mustard seeds
  • 1/4 tsp turmeric (optional, just for color)
  • 1/4 cup fresh grated coconut
  • 4 tbsp cooking oil
  • Salt to taste
  • Chop the Ivy gourd lengthwise (1 tindly into 4 pieces). Take only the ones which are green color inside, discard the red and ripe ones.
  • Cut each cashew nuts into 2 parts or leave it whole and soak in warm water for 20 to 30 minutes. Discard the water before adding them to the dish.
  • Chop onion and green chilies
  • Keep grated coconut ready.

  1. Heat 4 tbsp oil in a kadhai (wok). Add 1 tbsp mustard seeds and wait for few seconds till they sizzle and splutter.
  2. Then add 3 dry red chilies, 2 chopped green chilies, curry leaves and chopped onion. Stir fry for few seconds (no need to brown the onion) and add chopped tindly (ivy gourd). Stir well till well combined and cook on high heat for half minute. 
  3. Now add turmeric, salt and 1/4 cup water. Place the lid and let the vegetable cook on low flame till it is almost done but still firm. (around 10 minutes approx)
  4. Finally add soaked cashew nuts (discard the water) and freshly grated coconut. 
  5. Gently stir, cover and cook for 2 more minutes on medium heat.
  6. Serve hot with your daily food like dal and steamed rice or as a side dish with any non-veg curry. 

Note: Do not over cook the vegetable, little crunch is needed.

1 comment:

  1. I would love loads of cashewnuts and little tindly hehe... but this is very interesting side.. must try...