Tindora Cashew Palya

Ingredients

• 2-1/2 cups Tindora/Tondekai/Ivy Guard - Cut quartered lengthwise
• 1 cup Cashews - Soak in hot water for half hour
• 3-4 tbsp Grated coconut
• 3-4 Green Chilies, Slit
• 2 tbsp Olive Oil
• 2 tsp Urad Dal
• 1 tsp Mustard Seeds
• Pinch of Turmeric Powder
• Dash of Hing
• Cilantro, chopped for garnish

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