Godambi-Thondekai Palya / Cashew-Tindora Sabzi

Surprised that a sabzi is made with cashews??!!?! So was I, when I heard about it for the first time a year ago. Like I said before, Naveen is a Big.... BIg....BIG lover of godambi/cashews. He had been asking me to make godambi-thondekai palya since a long time . I finally called my M-I-L , took the recipe from her and made it. The idea of making a sabzi out of cashews didn't sound so great to me, initially. But I must admit... I was wrong. The palya tasted really good!!! I loved the palya, though I am not a great lover of cashews.
Godambi-Thondekai palya is a very famous side dish in the Mangalore/Udupi parts of Karnataka. Its rich, as well as healthy. Here's the recipe for it....

Ingredients:

1 cup Thondekai/Tindora, chopped lengthwise
1 cup Whole cashews
2-3 tbsp Fresh grated coconut
3-4 Curry leaves
1/2 tsp Mustard seeds
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

Method:

1. Pressure cook tindora and cashews separately until they are done. Immerse cashews in water while cooking;However, tindora can be cooked even without water.


2. Heat oil in kadai and add mustard seeds; Add curry leaves, haldi and dry red chillies after the mustard splutters.


3. To this, add cooked tindora and cashews; Mix well.


4. Add salt, sugar, grated coconut and mix well.


5. Remove from stove; Add lime juice, chopped cilantro and serve hot with rice or rotis. Enjoi!!