Tendli Ani Moi Sukhe

Stir fried Ivy Gourd with Tender Cashewnuts


  • 2 cups Ivy Gourd / tendli, cut lengthwise
  • 1 tablespoon cashewnuts tender, boiled in salted water
  • 1 teaspoon sugar
  • 2 red chillies
  • 1/2 teaspoon mustard
  • 1 teaspoon urad dal
  • 3 tablespoons grated coconut
  • 2 tablespoons oil
  • salt to taste


  1. Heat oil. Splutter mustard seeds, urad dal and dried red chilly.
  2. Add and stir fry tendli and boiled cashew nuts.
  3. Add water, adjust taste with salt and sugar. Cook covered.
  4. Garnish with grated coconut and serve hot with rice.

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