Surprised after hearing the name of this dish? But it will not be the case with Manglorieans. Its a common side dish prepared in almost all occasions like wedding, naming ceremony, House warming ceremony etc etc.
My family has special bonding with this side dish.I cannot proceed without telling about my uncle(Kaka in my language) who always wants this side dish to be prepared in all functions.
He explicitly ask the function cook to prepare more, preservers it in fridge for 3-4 days at least.
My aunt(Kaki in my language) uses yele(raw) cachew nuts in this side dish.That tastes great than
dry cachew nuts. I am not sure about the season for the raw cashew nuts availability. They are available in Manglore stores here in Banglore.(Some times)
Here's the recipe for it....
1 cup Thondekai/Tindora, chopped lengthwise
1 cup Whole cashews
1/2 tsp Mustard seeds
3-4 Curry leaves
2-3 tbsp Fresh grated coconut
2 tsp Oil
2 Dry red Chillies
2-3 strands Cilantro
1/2 tsp Sugar
1/2 tsp Lime juice
A pinch of haldi
Salt as per taste
Immerse cashews in water and pressure cook.(1 whistle)
Pressure cook tindora without water.(2 whistle).
Heat oil in frying pan . add mustard seeds curry leaves, haldi and dry red chillies after the mustard splutters. add cooked tindora and cashews.
Add grated coconut and salt, sugar mix well
Remove from flame Add lime juice serve hot with rice .