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Ivy gourd and tender cashew Upkari with grated coconut, mustard seeds, red chilli and curry leaves in a clay bowl.

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.
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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.