Ivy Gourd and Tender Cashews Stir fry / Tendle Bibbe Upkari

Ivy gourd (English) or Tindora (Hindi) or Tendle (Konkani) or Kundru (Bengali) is a vegetable that is commonly cooked in most Indian household and is a store house of range of vitamins and minerals, and offers protein and fibers.

Ivy Gourd and tender Cashews Stir fry is also known as Tendle Bibbe upkari in Konkani. Here Bibbo means tender cashew nuts, Tendle means Ivy Gourd and upkari means sabji / vegetable dish. In this vegetable dish, Ivy gourd and tender cashew nuts are stir fried and sometimes even potatoes are used along. Once cooked, these cashew nuts are soft, creamy and delicious.

Tendle Bibbe upkari shows up in a feast in every festive occasions and celebrations in Karnataka.

INGREDIENTS :

(1) 1/4 kg Ivy gourd slit lengthwise
(2) 1 cup cashews (soaked for 4-5 hours or soaked in boiled water for 10 minutes, then peeled)
(3) 2 green chillies slit lengthwise
(4) 1 teaspoon of Black Mustard seeds
(5) 1 teaspoon of Split skinless black gram / Urad dal
(6) 1 sprig of Curry leaves
(7) 4 tablespoon of Cooking oil

(8) Salt to taste

(9) Water for cooking

Urad dal / Split skinless black gram

Black Mustard seeds

Curry leaves

Chopped Ivy Gourd and soaked tender Cashews

All ingredients set aside

PREPARATION :

(1) Put the tender cashews in hot boiling water in a utensil. Allow them to soak for 10 - 15 minutes. After that, peel the skin of these cashews. And cut them into halves as shown and keep aside.

Tender Cashews

Tender Cashews soaked in hot boiling water

After soaking Cashews for 15 minutes

Drain the water

Peel the Cashews and seperate the soaked cashews into halves

(2) Wash the Ivy Gourds well and chop off both the ends of them and cut each of them longitudinally into 4 to 6 pieces depending on their thickness. Once cut, keep them aside.

Ivy Gourd 

Chopped Ivy Gourd

METHOD :

(1) Heat 4 tablespoon of cooking oil and add 1 teaspoon of Black Mustard seeds to the warm oil. Allow them to splutter.

(2) Add 1 teaspoon of Urad dal and when it changes colour, add Curry leaves and green chillies. Stir fry for few seconds.

(3) Add chopped Ivy gourd and soaked Cashews and sauté for 4 minutes. 

(4) Add salt to taste and mix well. 

(5) Add 500 ml of water. I added this much amount of water for the quantity of Ivy gourd and Cashews that I took. You may add accordingly.

(6) Cover the lid and cook for 8-10 minutes on a medium flame till the Ivy gourd and Cashews are cooked and the water dries up. Do not let them turn mushy.

After 8 - 10 mins, open the lid and you get....

(7) Remove from flame and serve in a serving bowl.

This dish goes well with Rice dal, Rasam Rice and Sambar Rice.

Note : In South Indian style of this recipe, grated coconut is sprinkled as garnish on this sabji. I have not done that as I did not have it, but you may do it in case you like.

Rose Falooda

Rose Falooda is a beverage dessert that is flavoured with rose syrup, hence the name, Rose Falooda. It is popular in Indian subcontinent. 

The main ingredients that are used in any type of falooda are Basil seeds / Sabja, Falooda sev / vermicelli, sweetened milk, any syrup like rose syrup, mango or strawberry syrup, dry fruits for garnishing, topped with a scoop of ice cream. 

The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago. 

Here are the ingredients used for preparing Rose Falooda.

INGREDIENTS :

(1) Chilled Milk 4 cups

(2) Rose syrup

(3) Basil seeds / Sabja . Tukmaria - 1 tablespoon

(4) Falooda sev - Handful amount (Can use thin vermicelli in case if falooda sev not available)

(5) Almond (Coarsely crushed), 8 - 10 pieces

(6) Pista (Coarsely crushed) - 10 - 12 pieces

(7) Cardamom seed powder / Elaichi powder

(8) Sugar (As per sweetness required)

(9) Vanilla or Strawberry ice cream

(10) Water

This much quantity of ingredients are sufficient for four glasses of falooda.

However, I have shown two glasses in the picture.

I am showing below the pictures of each of the ingredients.

Basil seeds / Sabja

Falooda Sev

Coarsely Crushed Pistachios

Coarsely Crushed Almonds

Sugar

Cardamom seed powder

Rose syrup

Cardamom flavoured Sweet Milk 

All ingredients set aside for the preparation of Rose Falooda

METHOD :

(1) Boil 4 cups of milk and allow it to cook. Keep in the refrigerator for two hours or till it is chilled. Add sugar as per sweetness required and half teaspoon of cardamom powder to the chilled milk. Mix well.

(2) Take 1 tablespoon of Sabja seeds / Basil seeds in a bowl of water. 1 glass of water is sufficient to be taken in the large bowl for soaking sabja. Keep it aside and allow it to get plumped for 30 minutes.

After 30 minutes of soaking, the sabja have plumped up as shown below.

(3) Meanwhile cut the falooda sev into small length and take 1 glass of water in a utensil and boil it. Once it is boiled put handful of falooda sev. Cook the sev in boiling water and drain it.  Wash it under cold tap water and set it aside till use.

(4) Now, lets assemble. Take two tall glasses, add little rose syrup in the bottom of the glass.

Add cooked Vermicelli / Falooda sev and then soaked Sabja seeds as shown. Then one more layer of Falooda sev. 

Add one cup of Chilled sweet cardamom flavoured milk we prepared in step 1. 

Add two scoops of ice cream.

Sprinkle little crushed Pista and Almond over. 

Then drizzle little rose syrup over the ice cream.

Rose Falooda is ready!!