Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi

Step 1: To begin making Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi), soak the cashews in warm water and a little salt for about 10 minutes

Step 2: Wash the Ivy gourd and cut off the ends

Step 3: Slit them lengthwise in quarters

Step 4: Heat oil in a heavy bottomed pan

Step 5: Once the oil is hot, add mustard seeds and let them splutter

Step 6: As the mustard splutters, add split black gram and fry till them till it turns golden brown

Step 7: Break in the dry red chillies into half into the kadai and add curry leaves along

Step 8: After a few seconds of frying them, add the cashew nuts, slit manoli or ivy gourd and turmeric

Step 9: Toss the veggies and cashews to mix with the tempering

Step 10: Keep sauteing for a couple of minutes on medium heat

Step 11: Add salt , sugar  and about 1/2 cup of water and mix everything well

Step 12: Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender

Step 13: Make sure not to overcook the Tindora though

Step 14: Both the Tindora and cashew nuts should be soft but slightly crunchy

Step 15: Add grated coconut and allow all the water to dry up with stirring

Step 16: Check for salt and adjust spices if needed, allow to sit for a minute and switch off

Step 17: Serve Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi) with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Aralu Sandige Recipe for lunch