1 min read
137 words
This Tendli Kaju Upkari is the fourth recipe for this year’s Naivedya Thali for Ganpati Bappa!
Ingredients:
3/4 kg tendli, sliced into 4
2 cups cashew nuts, soaked for 2 to 3 hours
1/4 cup coconut oil
5 to 6 bedgi chillies
1 tsp mustard seeds
A pinch of hing
1 sprig curry leaves
2 cups fresh grated coconut
Salt to taste
Method:
– Heat coconut oil in a pan. Add hing, mustard seeds, curry leaves and bedgi chillies. Let the chillies turn crisp.
– Add the tendli and soaked cashew nuts. Add salt and mix well.
– Cover and cook till the tendli and cashews are done, stirring occasionally.
– Finish with freshly grated coconut, mix gently and serve hot.
(tendli kaju upkari, tendli cashew sabzi, Konkani upkari recipe, GSB recipes, ivy gourd cashew recipe, traditional Konkani food, coconut oil sabzi, festive vegetarian recipes, Smita Deo recipes)
