An upkari is a stir-fry and this Konkan version, from the region of Goa. is almost always topped with shredded fried or roasted coconut. Byadgi chillies are also specific to the area, bright red chillies that have a pungent heat. The chillies add a wonderful spice to the dish with a distinctive flavour. Finally, ivy gourds, also called tendli locally, are small gherkin-like gourds that are delicate in flavour.
This dish combines tender ivy gourds with nutty cashew nuts and Byadgi chillies. The flavours are delicate and wonderful, especially as the gourds are just cooked and still retain some of their crunchiness.
This is a distinctive cookbook on Karwar cuisine that I adore. The food is intense and authentic, and every recipe I have cooked from it is absolutely delicious. I really have no memory of where and when I bought this cookbook, but I am so glad it is on my shelf. I highly recommend it to those who want to master and enjoy this unique cuisine.
For more recipes from the wonderful cookbook, click here.
Ingredients:
2 tablespoons ghee
1/2 teaspoon mustard seeds
4-5 dried Byadgi chillies
10-12 curry leaves
1 lb ivy gourds (tendli), washed and cut vertically quarters
1/2 cup roasted cashew nuts
Salt, to taste
1/3 cup grated fresh coconut
1/4 cup water, or as needed
Heat the ghee in a wide pan on medium heat. Add the mustard seeds; when they pop, about 20 seconds, add the chillies and curry leaves, and sauté for 1 minute.
Add the ivy gourds, water and salt and simmer on a low flame closed for 5 minutes till the vegetable is partially cooked. Open and cook off the water. The gourds should still be crisp; please do not cook them to a mush.
Add the cashew nuts and salt and toss for 1 minute.
Remove from the flame and sprinkle with the grated coconut. Serve hot.