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Tuesday, September 18, 2012

Bibbe Upkari, Tender Cashew Side Dish


Tender cashew nuts- 1 cup
Tendli or Gherkin - 1/2 cup or 10 nos.
Salt - 1 tsp
sugar - 1 tsp
Coconut grated - 2 tblsp

Tempering :
Coconut oil- 6 -7 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Red chilly - 3


  1. Soak the Bibbe (cashewnuts) in water overnight - in a little water.
  2. Peel the Bibbe (if it has a skin) and gently halve it in the naturally available parting in the center
  3. In  a pan , put water+ bibbo + thendli( thendli should be chopped length wise & cut it into 4 pieces) - cover with a lid and cook for about 8-10 minues or  until cooked.
  4. In a seperate small pan - heat oil - put mustard into it- when mustard starts to splutter add curry leaf+ red chillies & fry for a while  - remove this from flame and add this tempering  to the cooked bibbe. Add salt and sugar and check for taste.
  5. Then garnish the dish with coconut gratings.
This is a typical Konkani dish. It is also exotic as tender cashewnuts are available in season. Dried cashewnuts too can be used. This dish is used during festivals and important functions. 

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