This is a recipe for bulk cooking and yields about 2 small aluminum foil trays (half size).
5lb tendle/tindora (Ivy gourd)
2 1/2 lbs potatoes
4 cups Bibbo (tender cashewnut)
8-10 tsp oil
6 tsp black mustard seeds
8 red chillies, cut into 2"pieces (I use Byadgi)
salt to taste
1/4 cup fresh grated coconut
How its made:
Soak Bibbo (tender cashewnuts) in warm water overnight and peel the skin off. Cook in 1/2 cup water for 5 mins or until tender.
Cut ends of tendle and slice each tendle into four. Pressure cook for 5 minutes or until it is 3/4th cooked.
Peel potatoes and slice them into 2-3"long strips. Set aside.
To make cooking easy, cook in two batches.
In a wide deep pan, heat 4-5 tsp oil. Add 3 tsp mustard seeds When it splutters, add 4 red chilies cut in pieces. Once it changes color, add half the potatoes and salt to taste. When its 3/4 cooked, add half of cooked tendle and cashewnut. Add salt again. Cover and cook for 4-5 minutes. Garnish with grated coconut.
Repeat process once again.
Serves: approximately 40-50 people