Thendle Bibbe Upkari (Ugadi Special)

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Let me wish all the viewers of this blog a very Happy Ugadi and a happy and prosperous year ahead.

 

Thendle Bibbe Upkari

How long it takes: 45 minutes

Number of servings: 4-5

Thendle (Konkani) /Ivy gourd (English)/ Thondekayi (Kannada) is a favourite vegetable at home and I’ve previously shared recipes for ivy gourd gojju, tendle thalasani, tindura rice. Tendle upkari (stir fry) is a requisite dish in our Ugadi menu. This tendle upkari is a dish prepared at other Konkani celebrations and weddings. Of special notice are the tender cashews called ‘bibbo’ which are in season at this time and underline every dish in our Ugadi menu, whether it is the upkari or the sweet madgane (chana dal pudding). Here is the recipe for thendle bibbe upkari:

What you need to have:

1. Chopped ivy gourd / thendle-  2 Cups

2. Peeled tender cashews (bibbo) – 1 Cup

3. Chopped potatoes – 1/2 Cup

Ingredients of thendle bibbe upkari

Ingredients of Seasoning & Garnishing:

1. Mustard seeds – 1 Teaspoon

2. Blackgram dal – 1 Teaspoon

3. Cumin seeds – 1/2 Teaspoon

4. Asafoetida powder – 1/2 Teaspoon

5. Green chilly – 2-3 (Less spicy)

6. Red chilly – 3-4 Pieces

7. Curry leaves – 1-2 Sprigs

8. Salt – As per taste

9. Sugar – A pinch

10. Fresh grated coconut – A handful

Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Wash and chop tinduras lengthwise. Peel and chop potatoes lengthwise. Peel the cashews and halve them and keep it aside as shown in image-1.

2. Place a skillet with 3-4 teaspoons of cooking oil in it on low flame. When hot, add mustard seeds, blackgram (chana) dal and when fried, add jeera/cumin seeds, green chilly, red chilly and hing/asafoetida powder, red chilly pieces  and curry leaves.

Seasoning in progress

3. When well fried, add all chopped veggies with required quantity of salt and sugar and close the skillet with a plate containing water. When the water is hot and begins to vapourize, discard and use fresh water – this helps retain aroma of the veggies, keeps the oil content remains intact and enhances  flavour.

Chopped veggies being added to the seasoning

A plate containg water being placed on top of the skillet

4. Every so often, check if the upkari is well cooked. Change water if it has started vapourising and if the vegetables are yet uncooked. When done garnish with freshly grated coconut.

Fresh grated coconut being added on being cooked

5. Mix well and serve hot with dalithoy and rice.  Yummmmmmmmmmmmmmmmmmmmm!!!!!

Ready to serve Thendle Bibbe Upkari

How long it takes: 45 minutes

Number of servings: 4-5

Good to remember:

1. Tender tindura/thendle/ ivy gourd is ideal for this dish.  If ripe thendle are used the dish will turn tangy.  I have used tender Ivy gourd  from my garden.

2. If tender cashews are not available –  soak the dried cashews with in water over night, and use the peeled cashews next day to obtain the same flavour.

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8 thoughts on “Thendle Bibbe Upkari (Ugadi Special)

    Pari said:
    March 23, 2012 at 7:46 am

    Happy Ugadi to you and your family. The upkari looks very nice especially since it has the tender cashewnuts.

    Foodelicious
    MARCH EVENT, ‘Only’-South Indian & Cook Book Giveaway

    radha said:
    March 23, 2012 at 12:20 pm

    Happy Ugadi to you too. Delicious thendli-bibbe curry. I always used to think this is such an unlikely combination but tasted so good together.

    Purnima said:
    March 27, 2012 at 3:25 pm

    Mouthwatering..this is my fave upkari. Pratibha maiyye..tks for posting this..belated Happy Savnsar Padvo to you n your near ones.

      prathibalrao responded:
      March 27, 2012 at 5:16 pm

      Hi Purnima,

      Thukai ani thugel familika “belated Samsar padve wishes”. You do have a wonderful blog with wow recipes!!!!!!!! Also thanks a lot for your comments.

    throve said:
    March 29, 2012 at 5:47 am

    I came across your blog checking up about poha/powa. Love the layout of your recipes with loads of photos. Can’t wait to try your food. 🙂

      prathibalrao responded:
      March 29, 2012 at 7:20 pm

      Hi ,

      Thanx a lot for your comments. It really means a lot to me.

    macuisineetvous.wordpress.com said:
    March 31, 2012 at 9:57 pm

    Une recette très bien expliquée merci je vais tenter cette recette en France
    A recipe very well explained thank you I will try this recipe in France
    Thank’s a lot.
    Chantal
    http://www.macuisineetvous.com

      prathibalrao responded:
      April 7, 2012 at 9:27 pm

      Hi,

      Thanx a lot for your comments and try out and send me the feed back please.

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