manoli bheeja upkari

250 gms Ivy Gourd
500 gms Fresh Cashew nut with skin
2 tbsp Oil
1 tsp Mustard seeds
2 tsp Urad dalĀ 
10 Curry leaves
2 Green chillies ,chopped
1/2 cup grated Coconut
Salt to taste
Wash the ivy gourd ,cut the ends and slit to two, if the ivy gourd is too ripe and flesh is red in color,discard them.Put the slit ivy gourd in a vessel and add enough water to cover them.Add 1/2 tsp salt and cook the ivy gourd till tender and cooked all the way through. Drain the water and keep the ivy gourd aside.
Soak the fresh cashew nut in hot water for 30 minutes.This helps in loosening the outer skin of the cashew and makes it easier to peel the skin. Discard the skin.Cook the peeled cashew in water enough to cover and 1/2 tsp salt .Cook till done, do not overcook.
Place a vessel or wok on medium flame and add oil, when oil is hot add mustard seeds,with they start popping add urad dal and fry till it turns golden brown.Now add curry leaves and stir for few seconds.Add the green chillies.
Toss in the cooked cashews and cooked ivy-gourd and mix well,if too dry sprinkle little water and add salt to taste.Cover and cook for few 2 to 3 minutes.Sprinkle grated coconut and mix well and cook for 2 more minutes.
Serve as a side dish with rice and curry.