Right now obsessed with Konkani food. The simple food cooked in Konkani style is fascinating me in this season. So here comes quite popular food tendli upkari, a stir fry that has minimum ingredients but tastes too great. In Konkani language upkari always refers to stir fry (palya) and it’s staple food in every day meal. Veggie eating goals have been achieved through this. Isn’t it?
This tendli mixed with tender cashews is traditionally prepared as upkari. But I have used normal cashews soaked in water as a replacement of tender ones. Because it is hard to get them in UAE. Nevertheless taste is more or less same. The softened or tender cashew gets along with tendli perfectly well. I loved eating this stir fry with rice-rasam combo.
The recipe is quite straight forward. Like all other stir fry, the tendli is cooked in tempering. When it is half done, softened cashews are included. Salt and green chilly goes as per taste desired. Coconut in generous quantity finally tops up the tendli upkari. If you haven’t tasted this way, just give a try once and know the difference it makes.
Watch video:
Tindli Upkari | Tindli Recipe in Konkani Style
Ingredients
- Tindli tindora - 2 cups
- Cashews- 1/4 cup
- Green chillies- 2 nos.
- Salt- 1 tsp or to taste
- Fresh coconut- 1/4 cup
To temper
- Oil- 1 tbsp
- Mustard seeds - 1/2 tsp
- Split black gram lentils - 1/2 tsp
- Red chillies - 1 no.
- Curry leaves - few
Instructions
Preparation
- Soak cashews in enough water for about 15 minutes. After soaking divide each cashew in to two and keep aside till use.
Method
- Rinse the veggie tindora under running water and chop each vertically in to half. Keep aside till use.
- Heat a pan and add all the ingredients under "To temper" list. Saute till the mustard splutter. Then add slit green chilly and chopped tindli and 1/4 cup water. Cook till the veggie is half done.
- Next include the cashews, salt and some more water.
- Let it cook completely soft. Finally add fresh grated coconut and give a stir. Switch off.
- Healthy tindli upkari cooked in Konkani style is ready.
Notes
- Tender cashews are traditionally used in this recipe. I didn't have them.
- Choose tender tindli for the upkari.
- Adjust spice as per your taste buds.
