Bibbe upkari is GSB konkani's favorite among all the upkaris / stirfry. Tender cashews are not available in all the seasons. When we don't get tender cashews we just go for dried Cashews. Only thing you have to do is soaking the cashews in enough water for at least 8 to 10 hours, for removing its outer skin. In any function or festival the Bibbe upkari graces the first place in the list of menu. Some prepare the stir fry with Tendle / Tendi. But I like it without any other vegetable. Here is the recipe, very simple yet tasty.
WHAT YOU NEED:
Tender cashews - 2 cups
Red chilly - 3-4 , broken in pieces
Coconut gratings - 2 tbsp
Mustard seeds - 1/2 tsp
Salt - to taste
HOW TO MAKE :
Soak the cashews in enough water and keep for some hours. ( this is the technique to remove the skins easily)
Remove the outer skin of the cashews and half them.
Heat kadahi with 2 tsp oil.
When hot put mustard seeds. Then add broken red chillies. Stir.
Now add cashews in the kadahi and mix well with the seasoning.
Add some water and reduce the heat.
Add coconut and salt. Stir well.
Cover and cook till water absorbs and stir fry is done.
Serve hot as a side dish and it can be served with Poori also.
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| TENDER CASHEW UPKARI |
WHAT YOU NEED:
Tender cashews - 2 cups
Red chilly - 3-4 , broken in pieces
Coconut gratings - 2 tbsp
Mustard seeds - 1/2 tsp
Salt - to taste
HOW TO MAKE :
Soak the cashews in enough water and keep for some hours. ( this is the technique to remove the skins easily)
Remove the outer skin of the cashews and half them.
Heat kadahi with 2 tsp oil.
When hot put mustard seeds. Then add broken red chillies. Stir.
Now add cashews in the kadahi and mix well with the seasoning.
Add some water and reduce the heat.
Add coconut and salt. Stir well.
Cover and cook till water absorbs and stir fry is done.
Serve hot as a side dish and it can be served with Poori also.
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