Manoli Korant Upkari | Ivy Gourd with Tender Cashews

Manoli Korant, also called Beeja Upkari, brings ivy gourd and tender cashews together with a simple coconut-oil tempering and freshly grated coconut. The cashews have a soft, buttery bite, while the manoli stays tender with a little bite of its own.

This Konkani dish, also known as Bibbe Upkari, found its way into my maternal family’s kitchen because they lived in a predominantly Konkani area of Mangalore. It has been part of our festival and wedding menus for as long as I can remember.

My grandfather, Mallapapa, used to pull my leg because I would separate the cashews and eat only the ivy gourd as a child. A slightly unusual preference, perhaps, but it is a memory that belongs to this dish.

For this version, I used dehydrated tender cashews, soaked until their skins were easy to peel. I wish I could get the little wrapped bundles of fresh tender cashews sold in the local markets during the season. The sun-dried ones were delicious too, and made it possible to prepare this familiar dish away from those markets.

Manoli Korant Upkari | Ivy Gourd with Tender Cashews

A family festival and wedding favourite with ivy gourd, tender cashews, coconut-oil tempering and freshly grated coconut.

Ingredients

• 250 g ivy gourd (manoli or tendli) washed, ends trimmed and quartered lengthways
• 1 heaped cup tender cashews (korant or beeja) measured after soaking and peeling if dehydrated, or peeled if fresh
• 1 tbsp coconut oil
• 3/4 tsp mustard seeds
• 1/2 tsp urad dal
• 2 whole dried red chillies or to taste
• 1 sprig curry leaves
• 3 tbsp freshly grated coconut
• salt to taste
• water as needed for soaking and boiling

Instructions

• Soak dehydrated tender cashews for 3 to 4 hours in water, or in warm water for 30 minutes, until the skins are easy to peel. If using fresh tender cashews, prepare and peel them as needed instead.
• Remove the softened cashew skins.
• Boil the peeled cashews in lightly salted water until soft, then drain.
• Wash the ivy gourd, trim the ends and cut each into four lengthways. Boil until tender, keeping a little bite rather than overcooking. Drain.
• Heat the coconut oil in a pan. Add mustard seeds and urad dal. Let the mustard splutter and the dal turn golden, then add the whole red chillies and curry leaves.
• Stir the cashews and manoli into the tempering. Add a little salt, remembering that the cashews were cooked in salted water, and check the seasoning.
• Top with freshly grated coconut, mix well and serve hot as a side dish.

Notes

These quantities are a reference-based starting point for the original method shown in my stories. Use tender cashews, rather than roasted snack cashews. Fresh tender cashews are ideal when available; soak and peel dehydrated tender cashews before cooking. Cook the ivy gourd until tender with a little bite.

One-pot variation

After preparing the tempering, add the peeled cashews and chopped ivy gourd directly to the pan. Add water and salt and cook until the cashews are soft and the ivy gourd is tender. Keep an eye on the water so it does not catch, and avoid overcooking the manoli. Finish with freshly grated coconut and serve hot.

Notes from my kitchen

• Fresh tender cashews are ideal when available. Dehydrated tender cashews are the version used here; soak and peel before cooking.
• These are tender cashews, rather than roasted snack cashews.
• Cook the ivy gourd until tender with a little bite.
• The finishing coconut is freshly grated and mixed straight into the dish.

For another manoli side dish with coarse coconut masala, try Kadle Manoli Ajadina.