Godambi Thondekai Palya is a side dish prepared using Cashew nuts and Ivy gourd. This dish is very popular in coastal regions of Karnataka, as Cashew nuts are grown abundantly in these areas.
Time Required: 20 Minutes + Soaking time
1 Cup Whole Godambi/Cashew nuts
1 Cup Thondekai/Tindora, Ivy Gourd chopped lengthwise
½ tsp Sasve/Mustard Seeds
½ tsp Kadalebele/Bengal Gram
½ tsp Uddinabele/Black Gram split
¼ tsp Arishina/Turmeric Powder
3 Green Chilies, Slit
Few Curry Leaves
½” piece Bella/Jaggery
¼ Cup Fresh Coconut, Grated
Coriader leaves for garnishing
Soak Cashew nuts in water for 20 minutes. Heat oil in a Kadai/pan and add Kadalebele/Bengal Gram, Uddinabele/Black Gram split and when they turn pink add Mustard Seeds and when they splutter add Turmeric Powder, Curry leaves and Green Chilies. Add Thondekayi, soaked Godambi/Cashew nuts, Jaggery, Salt and mix well. Add one cup water and close the kadai and cook until the water is absorbed. Open the kadai add Coconut and Coriander leaves and mix well. Remove to serving dish and serve hot with Phulka or with plain Rice and Saaru.