Everything tastes better with cashews - Upkari

My very first guest in my new home in the U.S. I was in a complete tizzy - what do I serve a vegetarian who was sorely missing home cooked meals? It had to be fancy enough to be served to a guest but simple enough to lift his spirits (I had been requested to stay away from paneer, kofta etc!).

I decided to make this upkari; a staple at our religious functions. Well if it's good enough for the Gods... At lunchtime I casually asked him if he liked ivy gourds. "Not at all", came the response. To cut a long story short he did try the upkari because the cashews were hard to resist and ended up liking it after all. It was a happy meal for everyone involved ;-)

A preparation such as this is common throughout the south, though the names (palya, poriyal) and vegetables (beans, plantain, cabbage) may vary. It is prepared as a side to curries, is undeniably simple to make and delicious.

TENDLI KAJU UPKARI (Ivy Gourd-Cashew Stir fry)
2 cups ivy gourds, quartered
10 cashewnuts, halved
2 tbsp grated coconut
salt and jaggery to taste
Seasoning -
1 tsp mustard seeds
1 dry red chilli
2 green chillies, chopped
1 tsp black gram (urad dal)
5-6 curry leaves
a pinch of asafoetida
oil

Cook gourds in just enough water. They retain their crispness and flavor if cooked in this manner, so try not to use a pressure cooker.

When they are almost done, add cashews. Drain thoroughly once cashews have turned tender. Heat oil in a pan and add mustard seeds. When they begin to splutter add asafoetida, curry leaves, red chilli, green chilli and black gram. Saute till dal turns golden.

Add gourds and cashews. Continue to saute for a few minutes. Season with salt and jaggery. Sprinkle grated coconut on top, mix well and serve immediately.

* This upkari (beeja manoli/ bibbe) is actually made with raw cashews that are in season in April-May but cooking the dry nut in water gives the closest possible taste.