Tendle and bibbe upkari is made on special occasions like Ugadi, Vijaya dashami, weddings or on temple festivals. Bibbo is tender cashew nuts. It is mainly a Konkani recipe.
IVY GOURD TENDER CASHEW STIR FRY
WHAT YOU NEED:
IVY GOURD - 20-25
TENDER CASHEW - 2 BIG HANDFUL /1 CUP
COCONUT GRATINGS - 1 TBS
DRIED RED CHILLI - 3-4, BROKEN
MUSTARD SEEDS - 1 TSP
SALT - TO TASTE
TENDLE BIBBE UPKARI
HOW TO MAKE:
WASH IVY GOURD AND CUT LENGTHWISE IN THIN STRIPS.
REMOVE THE OUTER COVER OFF CASHEWS, BREAK THEM INTO TWO. IF YOU DON'T GET VERY TENDER ONES SOAK THE CASHEWS IN HOT WATER AND USE WHEN IT BECOMES SOFT. THEN REMOVE ITS OUTER COVER AND PART THEM.
NOW HEAT KADAHI WITH A TSP OF OIL IN IT.
ADD MUSTARD SEEDS, WHEN IT SPLUTTERS ADD DRIED RED CHILLI, SAUTE FOR A SECOND.
THEN ADD IVY GOURD, CASHEW AND MIX WELL.
ADD SOME WATER AND SALT TO TASTE.
COVER AND COOK TILL ALL THE WATER GOES AND DONE.
GARNISH WITH COCONUT GRATINGS.
SERVE TENDLE BIBBE UPKARI AS SIDE DISH
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