Fresh Fruit Tart with Mango Cream

Crispy gluten free tart shell made of oats and almonds, a fresh creamy mango cream topped with assorted fresh fruits.

How to make eggless fresh fruit tart recipe, vegetarian fruit tart recipe, fruit pie recipe, mango tart recipe at www.oneteaspoonoflife.com

Long weekend plans got thrashed when Raj came home on friday night and complained of a body ache. Then came the fever and a massive headache. We really did not have any out of town plans thankfully. But I had just booked tickets to go watch the movie of the year - "Baahubali - The Conclusion" and I had no company!!! I actually got a cool discount on the already expensive tickets that made me less guilty about splurging so much for a movie. I was not gonna let that go. I though of putting up my tickets for sale online, but I've been waiting months for this movie!! So while I prayed he recovers, I also began searching for back up options on whom to go with. Luckily for me, my sis in law pitched in for her brother. What fun!!! Absolute entertainer, this movie. We were laughing for most of it. Sometimes you really need a melodramatic over the top movie to take you away from the craziness of the real world.

I had to cancel plans with friends and family because of the sick guy in the house. I haven't also been cooking too many things. Well, that's not true. I went a little overboard on Sunday and made this taste heavy Mahastrian Thali . Poor guy got to just eat the rice and dal, but the rest of us definitely enjoyed the rest of the meal. #MyWeekendThali is an instagram series I'm doing about my weekend meals. Go check it out!!

I have been rambling for three paras now, but I've still not reached my recipe of the day - Fresh Fruit Tart with Mango Cream. I did not make it this weekend. Not with all that bodyache and fever around. I couldn't deny that guy so much of dessert. I actually made this around a month ago, but the recipe was in drafts. Note to self --> Clean out drafts!!

So, while it may be a month ago, I remember the taste of this tart as if I'm eating one right now instead of sipping on my ginger tea. The base of this tart, the pastry shell is so simple to make AND it is gluten free and vegan. Oats, Almonds, Dates, Oil, Sugar, Cocoa. I tried to keep it refined sugar free, but the dates I have aren't too sweet and I ran out of them, so I had to add in a little bit of powdered sugar. You can totally avoid the sugar and keep it all natural. Cocoa powder is absolutely optional. Add it if you like a little bit of chocolate bitterness in your dessert. This pastry shell is nothing like the traditional pastry shell, it has a more cookie or biscuity feel to it. And may I suggest, make a little extra of the oats, almond powder, cocoa and dates powder? It tastes SO good!! You can eat spoonfuls of it just like that or may be throw in a little liquid something and make bars or balls of it. You can also store it in this form in the fridge until you are ready to bake. Add in the oil and mix when you are ready to bake.

The Mango cream is simply paneer and mango pulp and of course, sugar. I made it fresh as it ends up being a little creamier when fresh. But you can always use store bought paneer (not the frozen kind) or cream cheese instead of making it fresh. Flavor with cardamom or vanilla if Mango isn't in season or if you want a more neutral cream. I'm a total sucker for Mango, so I use it everywhere when in season.

Once the pastry shells have cooled, spoon in the mango cream and top with assorted fruits. This is the fun part, you can use whatever you like and have fun decorating the tart. Let you kids do it so they feel they helped you make it. Chill chill in the fridge and then serve. If you plan on eating these after a day or two, I'd suggest to not spoon in the mango cream into the pastry shells but to keep them separately in the fridge and to assemble the tart either while serving or an hour before, else the pastry shells may become soggy.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto.

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If you liked this, you may also like:

Tender Coconut Ice Cream - 4 ingredient eggless Ice Cream made with Tender Coconuts.
Maavina Hannu Seekarne - Aamras or flavored Mango pulp is a popular Summer dessert.
No-Bake Strawberry Cheesecake - This no bake Strawberry Cheesecake is egg and gelatin free.

Fresh Fruit Tart with Mango Cream

Fresh Fruit Tart with Mango Cream is a dessert with a n oats-almond crust stuffed with mango cream and topped with fresh fruits.

Recipe Type: Dessert
Cuisine: International
Total Time: 2 Hours
Yield: 6 tarts

Ingredients:

For the Pastry Shell:

1/2 cup Rolled Oats
1/2 cup Almonds
4-5 Tbsp Oil
15 deseeded Dates
2-3 Tbsp Powdered Sugar
1 tsp Cocoa Powder (Optional)
Water as required

For the Mango Cream:

1 litre full fat Milk
1 Lime
1 Mango
5-6 Tbsp Powdered Sugar

To Assemble the Fresh Fruit Tart:

Assorted fresh fruits

Method:

To make the Pastry Shell:

Soak dates in hot water for 15 minutes.
In a mixer, powder both the rolled oats and almonds until fine.
Add cocoa powder, if using and pulse once so that it mixes with the oats and almonds. Cocoa powder gives a the pastry shell a slightly bitter taste after it is baked, you can skip it if you prefer a sweeter pastry shell.
Add dates and pulse until combined.
Drizzle in oil until you have loose dough. The dough is ready when you can roll a tablespoon of dough into a ball without it crumbling. Add more oil if it is very dry.
Add powdered sugar and knead until combined. If the dough feels very sweet already because of the dates, you can skip the powdered sugar.
Preheat the oven to 180 degree C.
Grease the pie tins. Divide the dough into 6 equal portions.
Take one ball of dough and press it to the bottom of the pie tin. Using your fingers spread the dough so it is evenly distributed and well packed on the bottom and up the sides.
Bake the pastry shells for 10-12 minutes. The pastry shell will feel soft when hot. Remove them from the tin and allow to cool on a wire rack. I baked mine for 12 minutes.

To make the Mango Cream:

Boil the milk until it comes to a rolling boil.
Remove from heat and add the juice of 1 lime and stir vigorously.
Allow the milk to curdle.
Once the milk has curdled and the milk solids have separated to leave a clear liquid behind, strain the milk using a muslin cloth or a fine mesh strainer.
Keep aside for 15 minutes until the liquid has drained.
Peel and puree the mango.
Blend the milk solids with 1 Tbsp of water until smooth.
Add the mango puree and mix well.
Add in powdered sugar by the spoonful until you have the desired sweetness.

To assemble the Fresh Fruit Tart:

Once the pastry shells have completely cooled, spoon in the mango cream.
Top with chopped fresh fruits.
Chill for at least 1 hour before serving.

Pani Puri Recipe| Golgappa Recipe | Puchka Recipe [Video]

Pani Puri recipe with step by step Video instructions. The KING of Indian Street food - Pani Puri or Golgappa or Puchka. Crispy fried dough balls stuffed with a potato pea mash, sweet tamarind chutney and a chilled spicy coriander-mint water.

In a hurry? Jump to Video or Jump to Recipe

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

What kind of a place would the world be if there was no street food? Boring???

I think Street Food talks a lot more than Restaurant food. Street food is like the soul of the place. You learn so much more about the culture and people just by looking at the street food being sold. While restaurant food is usually mellowed down and modified to suit the palate of the customers it serves, street food is bold and original. If you haven't eaten street food, you probably haven't tasted the city yet.

India wouldn't be India if it were not for its "Chaat". Chaat refers to a variety of savory sweet tangy food sold on the roadsides from either small stalls or little food carts. And according to me, the most popular Chaat has always been - Pani Puri, also known as Golgappa in the North and Puchka towards the East. Names may vary, but the love for this dish does not. You can find Pani Puri being sold in every nook and corner of any city in India. But each one has their own favorite stall that they are extremely loyal to. Our favorite, is the Bihari guy outside a supermarket in Jayanagar 4th Block. He makes the crispest puri there is. I have never made my own Puris, that is an experiment for some other day. Buying is a lot easier.

Puris are crispy hollow balls made of deep fried dough. These balls are gently tapped with fingers to make a hole on one side. Then comes the stuffing, the stuffing varies according to the region you are in. It can be a potato mash, potato-green pea mash, sprouts, black chana, chickpeas etc. A little bit of this stuffed is stuffed into the puri. Then comes the celebration - the Pani or water. The Pani awakens every teeny weeny taste bud in your mouth. It is sour, it is spicy, it is salty. Made of mint, coriander, tamarind, chillies and spices, it is a flavor bomb. One of the essential ingredients for making the perfect pani is Black Salt or Kala Namak. A funky smelling salt that has its origin in the Himalayas. The pani is stirred before dipping the puri in it to fill up the puri with this wonderful Pani. Now if you want, you can add jaggery or sugar to the Pani to make it slightly sweet, or you can make the Date Tamarind Chutney like it is traditionally done and spoon in a little of it along with the Pani to get a slightly sweet Pani Puri. Keeping the sweet chutney separate from the Pani allows you to adjust the sweetness according to each individual's taste.

Once the puri is filled with the pani, it has to be eaten immediately. Eating a Pani Puri can be tricky if you have never had it. You have to eat the puri in one go. It is like a filled water balloon, you try to cut it in half and all the water will be out and you will be left with a soggy puri.

My love for Pani Puri comes from my Dad. He never missed a chance to eat a plate of pani puri, neither does Raj. When I am shopping for weekly groceries at the super market, he's outside sneaking a plate of pani puri. In this one matter, we are definitely made for each other. We are 2 bottomless holes when it comes to pani puris. We can just keep on going!!

If you like this recipe, do not forget to share it with your friends and family!

Video Recipe

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Pani Puri | Golgappa | Puchka Recipe

Pani Puri | Golgappa | Puchka is an Indian Street food or Chaat item in which crispy fried dough balls are stuffed with mashed potatoes, spicy coriander-mint water and a sweet tamarind chutney.

Recipe Type: Snacks
Cuisine: Indian
Prep Time: 8 hours (includes soaking time for peas)
Cook time: 45 minutes
Yield: Makes 100

Author: Anupama

Ingredients:

To make the Pani:

0.75 -1 cup chopped Coriander leaves
0.75 -1 cup chopped Mint leaves
1 litre cold Water
Lemon sized piece of Tamarind
2-3 green Chillies
1 tsp Cumin Powder
2 tsp Chaat Masala
Black Salt to taste

To make the Potato-Pea Stuffing:

5-6 Potatoes
3/4 cup dried Green Peas
1 tsp Chaat Masala
Salt to taste
Water as required

To Assemble the Pani Puri:

100 Puris
1 bowl Date Tamarind Chutney

Method:

To make the Potato-Pea Stuffing:

1. Soak the dried green peas overnight or for 6-8 hours.
2. Drain and boil them until done. I usually pressure cook them for 2-3 whistles.
3. Boil and peel the potatoes.
4. Mash together the potatoes and the green peas.
5. Add in salt and chaat masala and mix well. Keep it slightly under seasoned as the pani is already salty.

To make the Pani:

6. Soak the tamarind in a cup of water for 15 minutes and squeeze out the liquid. Remove the pulp and keep the tamarind juice aside.
7. Blend together the coriander leaves, mint leaves and green chilli with a little water into a smooth puree.
8. Add the puree to 1 litre of water , preferably cold.
9. Add the cumin powder, tamarind juice, black salt and chaat masala to taste.
Chill the green pani in the fridge until serving. Alternately, you can add ice to the pani to serve immediately.
10. Strain the water before serving.

To Assemble the Pani Puri:

11. Gently tap a hole in the puri using your finger.
12. Spoon in the potato stuffing into the puri.
13. Now pour in the date tamarind chutney if you like the pani puri to be slightly sweet.
14. Spoon in the green pani and eat immediately.

If you liked this, you may also like:

Masala Puri

Masala Pav

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Tomato Puri

Jamun Ice Candy | Jambul Ice Candy | Black Plum Popsicle

SUMMER has arrived!! Cool down with this Summer with this Jamun Ice Candy / Black Plum Popsicle!

Summer isn't SUMMER, until you've had a brain freeze from all those ice candies. I had a few ones with this Jamun Ice Candy already, not enough though. But hey, summer has just begun. I'm looking at my calendar as I write this and I realise Summer has not "just begun", we are already mid way through it. One more week to go and we are officially mid way in Mango Season. Now that I think, I've barely had mangoes this season. Need to rectify that immediately!!

Anyway back to ice candies. I'm sure all of us have fond memories of buying Rs.1 ice candies from the street vendors who came about pushing their little carts when we were kids, waaaay back in the 80s and 90s (I feel old now :( ). Fun days!! For me summer as a kid meant all play and no work, pigging out on Mangoes, climbing trees to pluck out Guavas, eating loads of ice candies and dreading that report card that was sent home somewhere around this time in April. And of course Rasna!! That concentrated sweet drink that pretty much every house hold made together at the start of summer. I know lots of kids who made ice candies by freezing Rasna in bowls. Each of us had our very own favorite Rasna flavor, I personally loved the Mango. I think I can eat anything that is mango flavored.

Hey, I've been talking of a complete different fruit here. This post is not about Mangoes, not even close to Mangoes. If mangoes is what you are looking for today, you may want to check out these recipes.

Today is all about that purple king of fruits - Jamun or Jambul. While the Mango was termed the king, this extremely healthy wild fruit was very much ignored. Nobody ever spent money to buy them, they were plucked from trees when we all went to our native places and ancestral houses for the summer. The fun part of eating Jamun has always been the purple stain it leaves on your tongue when you eat them. We always had a competition to see whose was the darkest (gross, right?, eh, what can I say, we were kids). It took a long time for people to realise the health benefits of Jamun -the most popular one being the role it plays in controlling diabetes. This increased popularity in recent times has brought the fruit to markets, albeit at an expensive price.

Apart from the health benefits and the purple tongues, there is another reason why I decided to start my ice candy season with a Jamun Ice Candy - it is not commercially available!! There is no popular ice cream brand that actually sells a Jamun Ice Candy, the only place I've ever eaten one is at a small home ice cream parlor in Karkala. I loved it so much, that this season I decided to make them.

Making Ice Candies is a child's play. Literally!! All you need to do is mix sugar, water and the fruit. I blended a part of the fruit into a puree - this is what gives that nice purple color, and I chopped the remaining into small pieces roughly. If you have moulds to make ice candies, then pour the liquid into them and place the wooden stick in the center. But if you (like me) do not have a mould, then just use any small steel glass or paper cups or even ice cube trays to make the ice candies. To get the stick to stand vertically right in the center, just cover the glass with aluminium foil or with plastic cling wrap and in the center of that make a small slit. Insert the stick in the small slit all the way through.

Freeze until completely solid and enjoy your brain freeze.

If you like this recipe, do not forget to share it with your friends and family!

If you liked this, you may also like:

Tender Coconut Ice Cream - 4 ingredient eggless Ice Cream made with Tender Coconuts.
Maavina Hannu Seekarne - Aamras or flavored Mango pulp is a popular Summer dessert.
No-Bake Strawberry Cheesecake - This no bake Strawberry Cheesecake is egg and gelatin free.

Jamun Ice Candy | Jambul Ice Candy | Black Plum Popsicle

Jamun Ice Candy | Jambul Ice Candy | Black Plum Popsicle is a 3 ingredient frozen fruit dessert made with jamun (jambul) or black plums.

Recipe Type: Dessert
Cuisine: Indian
Total Time: 3-4 Hours
Yield: Makes 7-8 ice candies

Ingredients:

250 gms Jamun / Jambul / Black Plum
6 cups Water
5-6 Tbsp Sugar

Method:

Deseed all the jamuns.
Keep aside a quarter of the jamuns, and blend the rest with a little water until smooth.
Roughly chop the jamuns that were kept aside and add it to the puree.
Add water to the puree.
Add sugar by the spoonful. Stir until sugar dissolves.
Depending on the sweetness or sourness of the jamuns, the quantity of sugar required may vary.
Pour the ice candy mix into the moulds. Place the ice candy stick in the center. Freeze for 3-4 hours or until frozen completely.
If you do not have a popsicle or ice candy or a kulfi mould, you can freeze the ice candy in steel glasses or paper cups. Cover the glass with aluminium foil or plastic wrap. Make a small slit in the center and push the ice candy stick through it.
To remove the ice candy or popsicle, just run the mould or the glass under water.

Grilled Cauliflower Summer Bowl

Summer in a bowl - Spicy grilled Cauliflower, chewy Black Rice, fresh vibrant summer salad all tossed with a mint coriander oil. What are you waiting for? Dig in!!

How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.com

I love one bowl meals, so convenient. You spoon all that you want in one large bowl and then you mix together all the bits and pieces as you eat. Bowl meals are popular in so many cultures - Asians have bibimbaps and a variety of other bowl meals (I'm not sure what they are really called), there are Mexican Rice Bowls - I really really love this, I can never have enough of it. And I'm sure there are thousands more that I've never even heard of. What's your favorite bowl meal?

So while Summer hit its high notes, the weather had mercy and a few drops of rain in patches brought down the temperature a few degrees. Yay! Now I at least don't drag my feet to the kitchen. It was beginning to get so hot that I had almost wanted to give up cooking. Standing in front of a hot stove when the air around you is so hot, was definitely more unappetizing than take away food.

Being a food blogger, I cannot "not" cook food. What will I write about? Life of a food blogger, especially a part time one like me is not at all rosy. Full time office job that pays me a salary takes up all of my day and a good part of my evenings and nights. I'm either travelling or in meetings or on a call. It's not that I hate it, in fact I enjoy a lot of it, but all that leaves me with very little time for cooking. So most of my kitchen experiments or as I call it "Delicious Exotic Cooking" happens only on the weekends. Weekdays are for simple non spicy dinners like this Tendle Bibbe Upkari with chapati.

Today was a relaxing Saturday. I had planned to not cook anything. Breakfast was at Gee's place where she made this awesome Sabudana Khichdi. And when Sabudana Khichdi is there, I always over-eat. So we were in no mood for a regular heavy lunch. Binged watched movies on TV all day. All that lazing is doing wonders for me!! I finally feel like cooking.

But today we were in no mood for regular heavy spicy weekend lunch. We both wanted something fresh yet filling. Not so sure if he wanted filling, but I definitely am not cooking any snacks with evening tea, so lunch had to keep us full till dinner. So presenting, my Saturday kitchen experiment, *drum rolls* - Grilled Cauliflower Summer Bowl!!

This Grilled Cauliflower Summer Bowl has 4 main components - the spicy grilled cauliflower ( of course), black rice (I told you I cook exotic food), mint coriander oil (ah! so easy) and a fresh summer salad (so refreshing).

Start by making the mint coriander oil. It is the simplest part of the entire bowl, but also the thing that ties it all together. The mint and coriander need time to infuse into the oil. So I'd start with this.

Then comes the black rice. Why black rice, you ask? Because I had it!! You can use brown rice or even regular white rice. I loved the play of black and the other colors, plus I had to use the rice, so I used the sexy black rice. Black rice is very similar to traditional brown rice, it needs quite a bit of soaking and it takes time to cook. It also has that bite to it that's generally missing in white rice. Cook the rice you have just the way you want it and it should be good.

The Cauliflower - marinate it with olive oil, red chilli powder, cumin powder, garlic, lime juice, turmeric powder and salt. I love this marinade, and I use it for all sorts of things - Paneer, Tofu, Chickpeas etc. Let the marinade soak in, then grill the cauliflower until it is done. I did mine in the oven.

The salad is just a basic salad of raw vegetables with a light dressing of lime juice, olive oil, salt and pepper. I just mixed together colorful peppers / capsicum to brighten up the whole dish. Use whatever you feel like adding to the salad.

Finally just spoon everything in a bowl and enjoy!! I preferred eating it at room temperature as it was a warm day. You can serve it at any temperature you like.

If you like this recipe, do not forget to share it with your friends and family!

If you liked this, you may also like:

Grilled Cauliflower Summer Bowl

Grilled Cauliflower Summer Bowl is a fresh summer bowl made with spicy grilled cauliflower, a fresh salad, black rice tossed with a refreshing mint coriander oil.

Recipe Type: Main
Cuisine: International
Prep Time: 60 minutes
Cook time: 45 minutes
Yield: Serves 2

Ingredients:

For the Grilled Cauliflower:

2 cups Cauliflower Florets
1.5 Tbsp Olive Oil
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Cumin Powder
1 tsp Garlic paste
1 tsp Lime Juice
Salt to taste

For the Summer Salad:

1 Cucumber
1 small Onion
1 large Tomato
1/2 cup diced Capsicum (mixed colors)
1.5 Tbsp Olive Oil
1 Tbsp Lime Juice
Salt to taste
Pepper to taste

For the Mint Coriander Oil:

2 tbsp finely chopped Coriander leaves
2 tbsp finely chopped Mint leaves
3-4 Tbsp Olive Oil
1/2 tsp Sugar
Salt to taste
Pepper to taste

For the Black Rice:

1 cup Black Rice
2 cups Water
1/2 tsp Salt

Method:

To make the Mint Coriander Oil:

Mix together all the ingredients and keep aside until assembling.

To make the Black Rice:

Wash and drain the black rice.
Add water until covered and soak for 1 hour.
Drain the water.
Pressure cook the rice with 2 cups of water and salt until done but not mushy. You can cook it in a deep pot as well. Black rice takes longer to cook just like brown rice.
Fluff the rice with a fork and keep aside.

To make the Grilled Cauliflower:

Mix together all the ingredients except the cauliflower to make a marinade.
Add in the cauliflower and rub the marinade. Keep aside for half hour.
Lay out on a baking sheet and grill in the oven for 12-15 minutes until the cauliflower is done.

To make the Summer Salad:

Roughly dice the cucumber, onion and tomato.
Add the lime juice, olive oil, salt and pepper. Mix well.

To Assemble the Summer Bowl:

Spoon the rice equally into bowls. Pour the mint coriander oil over the rice.
Place the roasted cauliflower and the salad over the rice.
Serve at room temperature or warm.

Tendle Bibbe Upkari

Fresh tender Cashew Nuts!!! This Konkani new year dish lets you enjoy the creamy tender nuts in a mild fry with ivy gourds and potatoes.

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com

Fresh Cashew Nuts!! I cannot believe I was oblivious to their existence. Being Goan, my love for cashew nuts is obvious. But until today, all I had was dried cashew nuts, sometimes salted, mostly plain, sometimes flavored and once or twice, I have mustered courage to eat the fruit that causes throats to itch. Somehow, I totally missed getting on the fresh tender cashew nuts wagon, until now, of course. My friend Vindhya of A Million Morsels, introduced me to this tender creamy crunchy delicacy.

So when Raj went to Karkala for an extended vacation for Ugadi (Hindu New Year), he got me these tender cashew nuts or bibbo/ bibbe. They are sold in packets of 50 or 100 and are very seasonal. They are usually sold around Ugadi as this Tendle Bibbe Upkari is a specialty for Ugadi in a Konkani household. If you cannot find tender cashew nuts, you can replace them with dried cashew nuts that have been soaked in water overnight or for 4-5 hours until they are nice and soft.

Upkari is a simple palya or a dry vegetable curry. It is also super healthy, low on oil, high on seasonal ingredients, barely any spices. It is a refreshing fresh dish fit for Summer.

Tendle or Tendli / Tondekayee or Ivy gourds is the fruit of a creeper. Tastes best when harvested when they are raw and tender and green. As they ripen, they become red and soft. Ripe tendle can be used to make Tondekayee Chutney. My luck shined when Raj got me home grown fresh tendle from Karkala. I am a big fan of anything home grown and organic. The tendle he got me were so tender and cooked so quickly. They were delicate and crisp, just the way I love them.

Potatoes, you can add them or you can leave them. Sometimes, if one cannot find tender cashews or not enough of them, the quantity of the upkari is increased by adding more potato. I put them in as everyone loves potatoes.

Coconut, another homegrown ingredient in my cooking. I feel so lucky to get homegrown coconut. I don't grow them in Bangalore, but every time someone comes from Karkala, my mother in law makes it a point to send me coconuts grown at home. They are huge, sweet and juicy.. YUM!! The coconut here is much more than just a garnish, it is almost the heart of the dish that brings everything together.

This Tendle Bibbe Upkari has very little in the way of spices, just mustard seeds, urad dal and red chillies with a sprig of curry leaves. It uses very little oil, it is mostly cooked in water. As I said, it is very healthy. Tendle Bibbe Upkari is eaten as a side along with rice and dal or with chapati.

If you like this recipe, do not forget to share it with your friends and family!

If you liked this, you may also like:

Tondekayee Chutney - Chutney made from ripe ivy gourds or tendle and coconut.
Saasav - Ripe mango curry from the Konkan coast.
Banana Blossom and White Peas Curry - Dry curry made with banana flower and dried white peas.

Tendle Bibbe Upkari

Tendle Bibbe Upkari is a Konkani vegatable dish made with fresh tender cashew nuts, tendle or ivy gourd and potatoes. It is usually made during Ugadi.

Recipe Type: Side
Cuisine: Mangalore
Prep Time: 1 Hour
Cook time: 40 minutes
Yield: Serves 3-4

Ingredients:

20-25 Tendle (Tondekayee or Ivy Gourd)
1 cup Bibbe or tender Cashew Nuts
1-2 Potatoes
3 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
3-4 dry Red Chillies
2 Tbsp grated fresh Coconut
8-10 Curry leaves
Water as required
Salt to taste

Method:

Boil 2 cups of water. Remove from heat once it comes to a rolling boil.
Soak the cashew nuts (bibbe) in the hot water for 1 hour. This will help loosen the skin.
Peel the thin brown skin of the tender cashew nuts.
Wash the cashew nuts thoroughly and split them into halves.
Cut the tips of the tendle and slice it into thin slices.
Peel the potato and slice them to the same size as the tendle
Heat oil in a kadhai and add the mustard seeds.
Once the mustard seeds splutter, add the urad dal, curry leaves and the dry red chillies.
Fry until the urad dal changes colour.
Add the sliced tendle and 0.5 cup of water.
Cover and cook until the tendle are half done.
Add the sliced potato and the tender cashew nuts.
Cover and cook until the potato and tendle are done.
Add salt and mix well.
Garnish with grated coconut.
Serve hot with chapati.