Tendli ani moi (pokan) sukhe (ivy gourd with tender cashewnuts)
Although Mangalorean cuisine has a million varieties, the Catholic community knows to make primarily two err..three types of vegetables – Thel Piyav (using oil & onion as primary ingredients and also similar to the Foogath style of making vegetables where curry leaves are also added), Fon Method (veggies tempered with mustard, garlic and Bafat or Vegetable powder)...
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