To begin making Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi), soak the cashews in warm water and a little salt for about 10 minutes. Wash the Ivy gourd and cut off the ends. Slit them lengthwise in quarters.

Heat oil in a heavy bottomed pan. Once the oil is hot, add mustard seeds and let them splutter.

As the mustard splutters, add split black gram and fry till them till it turns golden brown.

Break in the dry red chillies into half into the kadai and add curry leaves along.

After a few seconds of frying them, add the cashew nuts, slit manoli or ivy gourd and turmeric. Toss the veggies and cashews to mix with the tempering. Keep sauteing for a couple of minutes on medium heat.

Add salt , sugar  and about 1/2 cup of water and mix everything well. Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender. Make sure not to overcook the Tindora though. Both the Tindora and cashew nuts should be soft but slightly crunchy.

Add grated coconut and allow all the water to dry up with stirring. Check for salt and adjust spices if needed, allow to sit for a minute and switch off.

Serve Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi) with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Aralu Sandige Recipe for lunch.