This amazing and super delicious Konkani style curry is always in demand and a must in many a Konkani festival or wedding thali! When fresh cashews (during the cashew season in the summers) hit the markets, this is one of the first dishes we make using ivy gourd or as we call it “tendle” with it, along with another delicacy “bibbe upkari” (cashew stir fry) to savor the freshness, nutrition and flavors of freshly harvested cashew nuts from the cashew fruits in the coastal area of Karnataka and Kerala. These nutty cashew goodies are originally from Brazil and were brought to India in the 1550s! Did you know that this super food/nut is actually the outer part of the cashew fruit? It sort of hangs to the bottom of the fruit encased in a shell. This is then separated from the fruit, deshelled and then used.
Once the seed is separated from the fruit (it comes out easily), the fruit part is enjoyed in salads or in drinks or juices. My favorite way is to season chopped cashew fruit with salt and black pepper powder and enjoy this fruity goodness! I remember during my childhood, my aunts used to roast whole cashews (shell intact) over hot coals and then savor the barbecued style roasted cashews, of course after deshelling them! I can almost smell the aroma of roasted fresh cashews lingering in the air. Fresh cashews in the market normally come with their skin which we then soak, deskin and then use in curries, stir fries and even desserts like Madgane and Sweet Khichdi!
Our gourmet Facebook group “A to Z Challenges” is churning out delicious dishes using Ivy gourd/tendle/tindora this month, a vegetable that starts with the letter “I” and is the letter of the month and I could not think of any other dish than Tendle-Bibbe Ambat to share with all of you; a must try for Konkani food lovers! Ivy gourd is a perennial vegetable that grows in vines and is basically from the cucumber family, albeit a tad too small in size! It is indigenous to the Indian subcontinent and our Konkani community uses it extensively in various dishes!
WHAT IS AMBAT
“Ambat” is basically a coconut based curry. We make a fine paste of freshly (or even frozen) grated coconut with roasted dry red chilies and tamarind and then simmer any seasonal vegetable with a final seasoning or tempering of fried onions. Some people use a bit of cooked toor dal (split yellow lentils) to amp up the thickness and flavor, but my family prefers it without the dal! An ambat made with ivy gourd or tendle and fresh cashews is considered a delicacy in our cuisine as fresh cashews are available only for a short time. I have used regular dried cashews (available all year round) here as a substitute. Just pressure cook chopped ivy gourd and cashews (split into 2) along with a handful of freshly chopped onions until just soft (1 to 2 whistles) and then simmer in the coconut masala. Temper with fried onions (fried in coconut oil) and enjoy with rice! If made slightly thick, you could dunk your rotis or parathas too in it too! Hope you are fascinated by our cuisine and will make this in your home to enjoy with family and friends! If you do make this dish, please comment and rate in the comment box below and give me a shout out on Instagram using the hastag #curryandvanilla16. You can also share on my Facebook page or on Twitter! Enjoy and Happy Eating!
If you are fond or curious about knowing more about Konkani cuisine, then do check these out:
Corn on the Cob Ghashi Kothambari Palla Gujjo/Coriander Sweet Chutney Biscuit Rotti Pomegranate Peel Kadi
Lets make us some Ambat!
STEP-WISE INSTRUCTIONS TO MAKE TENDLE-BIBBE AMBAT:
If using fresh cashews, soak in warm water for at least 30 minutes and then peel. Cook Time: 30 minutes
2 cups chopped Ivy Gourd/tendle ½ cup split cashew nuts 1 small onion, chopped FOR THE AMBAT COCONUT MASALA: ½ cup grated coconut (fresh or frozen) 6 to 8 dry red chilies (roasted in a little oil for a few seconds) 1 small marble sized fresh tamarind or ½ tsp tamarind paste FOR TEMPERING/SEASONING: 2 tablespoons coconut oil 3 tablespoons chopped onions
Instructions Notes The curry thickens as it cools, so adjust consistency accordingly by adding more water before heating again and serving. Ambat can be made with various vegetables like spinach, beet greens, radish greens, green beans and potato combo, vaali or Malabar spinach or any other vegetable you fancy or like! If using whole cashews (dried), split into two. Wash and chop ivy gourd or tendle into four quarters after removing the ends. If you find it slightly orange in color inside, discard as they are ripe and not usable. Place both in a pressure cooker along with chopped onions a little water (just enough to soak them) and cook on high for 2 whistles. Remove from heat and let pressure drop naturally.
Meanwhile, make the ambat masala TO MAKE THE AMBAT MASALA: In a blender, make a fine paste of coconut, roasted dry red chilies and tamarind (fresh or paste) with a little water. If you have already cooked the vegetables, you can use the water used to cook them to make the coconut masala.
Transfer the coconut masala to a deep saucepan(rinse the jar and add that water too). Pour in the cooked ivy gourd and cashew into the pan and add more water if needed to the consistency you want (thin for rice and thick for rotis or parathas). Add salt to taste and bring to a boil on medium high heat.
As the curry is simmering, make the tempering. TO MAKE THE SEASONING/TEMPERING: Heat coconut oil in a small saucepan and once hot, add the chopped onions. Fry on medium heat, stirring often until light brown and slightly crisp.
Immediately pour over the simmering tendle bibbe ambat and give it a good mix.
Remove from heat and enjoy along with some hot steamed rice and a salad or use it to dip your rotis or parathas as a side dish! Enjoy and Happy Cooking!
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I am sharing this with our Gourmet Facebook group “A to Z Recipe Challenge” initiated by fellow bloggers Vidya and Jolly, where the letter we are challenged with this time is “I” and my contribution is Tendle/Ivy Gourd and Cashew Ambat, Konkani style!
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