Tendle Bibbe Upkari

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This is a traditional Konkani dish prepared with tendle/ ivy gourd /gerkin and tender cashews. Tender cashews are called BIBBO in Konkani .Any Konkani wedding lunch is incomplete without  this dish. We get the tender cashews from February to May. You can prepare this upkari /sabji  with only cashew also. It goes well with pooris.

INGREDIENTS:
100  tender cashews
25 gerkins/ ivy gourd / thonde kayi / tendle
3-4 slit green chillies
4 tsp oil
1 tsp mustard
A pinch of asafoetida / hing pdr
Salt to taste
A pinch of sugar
3 tblsp fresh grated coconut

PROCEDURE:
  • Put the tender cashews in warm water for 1 hour and remove the skin of it 
  • Cut the gerkins round or lengthwise 
  •  In a kadai heat oil and put mustard ,when it starts crackling add curry leaf,hing and green chillies and fry for 2-3 mins
  • Add cshews and gerkins with salt to taste and sugar 
  • Add1/4 cup water and cook with a lid covered 
  • When it is done finish it with adding fresh grated coconut and serve hot with rice and dal 
1 sprig of curry leaf

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