Tendli Bibbe Upkari
A classic Konkani stir-fry featuring crisp ivy gourd and tender cashews. This simple, flavorful side dish comes together quickly and pairs perfectly with dal and rice.
For 4 servings
6 steps. 20 minutes total.
- 1
Prepare the vegetables
- a.Wash the ivy gourd (tendli), trim both ends, and slice each one lengthwise into four long pieces. If using dried tender cashews (bibbe), soak them in warm water for 30 minutes, then drain completely.
- 2
Prepare the tempering (tadka)
- a.Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
- 3
Sauté the aromatics
- a.Add the urad dal to the pan and sauté for about a minute until it turns a light golden brown. Then, add the broken dried red chillies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
- 4
Cook the ivy gourd
- a.Add the sliced ivy gourd to the pan along with turmeric powder and salt. Mix well to ensure the vegetables are evenly coated with the tempering and spices. Sauté for 5-7 minutes, stirring occasionally, until the tendli starts to soften and get light brown spots.
- 5
Steam until tender
- a.Add the soaked tender cashews and 1/4 cup of water. Stir everything together, then cover the pan with a lid. Reduce the heat to low and let it cook for 10-12 minutes. The tendli should be tender when pierced with a fork but still retain a slight bite.
- 6
Garnish and serve
- a.Remove the lid, add the grated jaggery and fresh grated coconut. Gently mix and cook for one more minute, allowing the flavors to meld. Serve the Tendli Bibbe Upkari hot as a side dish with rice and dal or with chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, choose young, tender ivy gourd that is firm and bright green. Avoid any that are pale or yellowish, as they can be tough.
- 2Do not add too much water for steaming. The goal is a dry stir-fry (upkari), and excess water will make it mushy.
- 3Slicing the tendli lengthwise into quarters helps it cook faster and more evenly compared to round slices.
- 4The pinch of jaggery is a traditional touch in Konkani cuisine that balances the flavors beautifully. Don't skip it unless necessary.
- 5Ensure the urad dal turns golden brown in the tempering step; this adds a crucial nutty flavor and crunch to the dish.
Adapt it for your goals.
Ingredient Swap
If tender cashews are unavailable, use regular raw cashews. Break them in half and add them along with the urad dal during tempering to toast them slightly before adding the tendli.
Add VegetablesAdd Vegetables
You can add a small, diced potato or a handful of green peas along with the ivy gourd for added texture and flavor. Adjust cooking time accordingly.
Spice it UpSpice it Up
For a spicier version, add 1-2 slit green chillies along with the curry leaves in the tempering.
No CoconutNo Coconut
If you don't have fresh coconut, you can omit it. The dish will still be delicious, though it will lack the characteristic sweetness and texture from the coconut.
Why this is on our healthy list.
Rich in Fiber
Ivy gourd is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Source of Healthy Fats
The dish contains monounsaturated fats from both cashews and coconut oil, which are beneficial for heart health and can help reduce bad cholesterol levels.
Plant-Based Nutrients
As a completely plant-based dish, it provides essential vitamins, minerals, and antioxidants from vegetables and spices, contributing to overall well-being.
Boosts Metabolism
Ivy gourd is believed to have properties that can help improve metabolism and aid in managing blood glucose, making it a favorable choice for a balanced diet.
Frequently asked questions
Tendli Bibbe Upkari is a traditional stir-fry dish from the Konkani cuisine of coastal Karnataka and Goa. 'Tendli' is ivy gourd, 'Bibbe' are tender cashews, and 'Upkari' refers to a simple stir-fried vegetable dish with a mustard seed tempering.