Monday, July 17, 2017

Godambi Tondekai Palya - Cashew and Ivy Gourd Dry Curry

Ever since the Portuguese brought Cashew to Goa, cashew nuts  have become an integral part of the traditional recipes of the Konkan Coast. Godambi Tondekai Palya (Cashew nut and Ivy gourd Curry) is my family's favourite after tasting it at a Mangaluru wedding lunch. There is always a rush to procure tender raw cashew nuts which are available only during the season. Since I prepare this curry often I use the normal cashew nuts which are readily available in the market. A tender texture can be obtained by soaking the cashew nuts in warm water for at least half an hour before making the curry.


Ivy gourd/ Tondekai ( Chopped) - 1 cup
Cashew nuts - 1 cup  
Salt - 1/4 tsp
Sesame oil or coconut oil - 1 1/2 tsps
Mustard seeds - 1/4 tsp
Split black gram dal - 1/2 tsp
Red chillies (broken) - 2
Asafoetida - 1 pinch
Crry leaves - a few
Fresh coconut gratings - 1/4 cup
1. Soak cashew nuts in warm water.
2. Wash and slit the Ivy gourds/Tondekai length wise into 4 or 6 pieces. Cut them across if the gourds are too big.
3. Cover the chopped Ivy gourd/Tondekai in water, add salt and cook till just done without allowing it to become mushy. Drain if there is excess water.
4. Heat oil in a pan and add mustard seeds.
5. When the mustard splutters add split black gram dal and fry till it turns golden brown in colour.
6. Decrease heat and add the broken red chillies, asafoetida and curry leaves and stir well.
7. Add the cooked Ivy gourd/Tondekai and mix well with the seasoning.
8. Drain and add the softened cashew nuts and stir together till the curry becomes dry.
9. Mix in the fresh coconut gratings and switch off flame.

Enjoy the Mangaluru special Godambi Tondekai Palya with any meal.

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