Bibbo in konkani means tender cashews and tendle means ivy gourd. Bibbo is a favorite item of the konkanis and they prepare this dish especially on the occasion of Ugadi. I had mentioned about this in my post -Madgane. Some people are so fond of these tender cashews that they store the sun dried tender cashews, so that they can have it throughout the year (Not all can afford to store in huge quantities as they are expensive).
This dish is also prepared for marriage and other special occasions. Try making this dish and I am sure even you will fall in love with it!!
I have used the dried tender cashews.
Ingredients:
Procedure:
Wash the tender cashews and remove the peel (if they are fresh). If it is dried, then let it sit for 15-20minutes in hot water (this helps to remove the peel easily).
Chop the edges of cleaned ivy gourd and cut it lengthwise.Take a wide bottomed pan and heat oil. To this add the mustard seeds. Once it starts spluttering, add the broken red chillies and fry for few seconds. Now add the tender cashews. Mix it well.
Now add salt and sufficient water. Let it cook for 5-10 minutes (because cashews take more time to cook). After 10 minutes add ivy gourd and mix well. Add more water, if required.
Continue cooking until the ivy gourd is tender (also there is a change in its color). This might take another 10-15 minutes. When everything looks cooked, add the grated coconut, mix well and turn off the heat. Bibbo-Tendle upkari is ready!!
Serve it hot, as a side dish to rice and dalitoy. These three make an excellent combination!!
Above measurement serves 2-3 people.
Note: You can also make bibbe upkari omitting the ivy gourd. If you don't want to use cashews then you can replace it with potatoes (but cook it together). Procedure remains the same for both and of course result is different:-)
This dish is also prepared for marriage and other special occasions. Try making this dish and I am sure even you will fall in love with it!!
I have used the dried tender cashews.
Ingredients:
- Tender cashew- 1 1/2 cup
- Ivy gourd- 250g (i used frozen)
- Oil- 1 Tbsp
- Mustard seeds- 1 tsp
- Dried red chilli- 1-2
- Grated coconut,fresh/frozen- 1-2 Tbsp
- Salt- To taste
Procedure:
Wash the tender cashews and remove the peel (if they are fresh). If it is dried, then let it sit for 15-20minutes in hot water (this helps to remove the peel easily).
Chop the edges of cleaned ivy gourd and cut it lengthwise.Take a wide bottomed pan and heat oil. To this add the mustard seeds. Once it starts spluttering, add the broken red chillies and fry for few seconds. Now add the tender cashews. Mix it well.
Now add salt and sufficient water. Let it cook for 5-10 minutes (because cashews take more time to cook). After 10 minutes add ivy gourd and mix well. Add more water, if required.
Continue cooking until the ivy gourd is tender (also there is a change in its color). This might take another 10-15 minutes. When everything looks cooked, add the grated coconut, mix well and turn off the heat. Bibbo-Tendle upkari is ready!!
Serve it hot, as a side dish to rice and dalitoy. These three make an excellent combination!!
Above measurement serves 2-3 people.
Note: You can also make bibbe upkari omitting the ivy gourd. If you don't want to use cashews then you can replace it with potatoes (but cook it together). Procedure remains the same for both and of course result is different:-)
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