In this upkari recipe, tender cashewnuts or "Bibbe" as called in Konkani, are used. Bibbe are available only for a very short duration - sometime before summer starts. This can also be substituted by mature cashew nuts by soaking it in water overnight - but connoisseurs swear by the tender cashew nuts.
Serves - 5-6
Preparation - 15 minutes
* 250 numbers - Bibbe (tender cashew nuts)
* 2 tsps - coconut gratings
* 1 tsp - powdered sugar
* 2 - red chillies - for seasoning
* 3 tsp - cooking oil of choice - for seasoning
* 1/2 tsp - mustard seeds - for seasoning
- Soak the Bibbe (cashewnuts) in water overnight - in a little water.
- Peel the Bibbe (if it has a skin) and gently halve it in the naturally available parting in the center
- Heat a pan - add a few spoons of water and the cashews - cover with a lid and cook for about 8-10 minues - until cooked.
- In a seperate small pan - heat oil - add the seasoning items - when mustard starts to splutter - remove this from flame and add to the cooked bibbe
- Add the coconut gratings and salt to taste.
- Bibbe Upkari is ready... enjoy!
a. Tendli - Bibbe Upkari is prepared in exactly same way - cook the (gently smashed) tendli along with the cashews.
b. Some people are allergic to cashew nuts - always ask your guests. Though I've never met a Konk who is allergic to cashews.