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close up view of Saraswat recipes like Beetroot sukke, Pooris Appalam Madras cucumber relish, Savoury buttermilk pancakes, Coconut rice,Pumpkin phodyo, pappadam, Kairas , served on a brass platter

Tendli and Kajubi Upkari

Hetal Kamdar
Saraswat Bhojan on my plate. Simplicity at its best. Goa’s Chitrapur Saraswat cuisine displays influences from the many regions the community has come to call home.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Indian, Saraswat
Servings 2
Calories 471 kcal

Ingredients
 
 

  • 500 grams tendli sliced into fine roundels
  • 1 cup halved cashewnuts
  • 2 tbsp. jaggery
  • A large bunch of curry leaves
  • 1 tsp mustard seeds 2 slightly slit- red chili
  • 1 tsp hing 1 tbsp.
  • oil
  • Salt to taste

Instructions
 

  • Heat the oil and mustard seeds.
  • Once they splutter, add the red chili, hing and curry leaves.
  • Add the tendli and cashew nuts and mix well for a minute.
  • Stir in the jaggery and salt and cover with a lid.
  • Cook for 10 minutes. Remove the lid and stir-fry for a few minutes. Serve hot with chapatis or puris

Nutrition

Calories: 471kcalCarbohydrates: 39gProtein: 17gFat: 30gSaturated Fat: 5gSodium: 15mgPotassium: 633mgFiber: 2gSugar: 17gVitamin C: 73mgCalcium: 106mgIron: 9mg
Keyword cashew curry, kaju curry, kajubi, Tendli and kajubi upkari, tendli curry, tendli sabji, upkari
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