Cashew Nuts + Gherkins (Ivy Gourd) Bhaji / Bibbo + Tendle (Tondli) Upkari .......
Traditionally cashews which we konkani's call Bibbo are dried under sun light with skin on were used in making this dish. They had to be soaked in water for 6-8 hours or overnight and then once softened the skin had to be removed. I still remember, a few years back I used to follow the same method of soaking and peeling off the skin. It had its own taste. Over a few years, the method has been changed while some still continue with the old method. We used to get these cashews from Karwar and stock up for the whole year as we are very fond of this dish. Nowadays, we just use cashews available in the market and prepare this baji. All said and done, this is the lifeline of every Konkani household, a must during marriage ceremonies and other functions. A great combination of cashew gherkins bhaji when served with hot puffed poori. I have already written the method of preparing Bibbe Upkari .. and here I have just repeated it, while the recipe remains the same.
Cashew Nuts (slit one’s) : 1 cup
Gherkins : 15-20
Mustard Seeds : 1 tsp
Red chillies : 4-5
Hing Powder : 1 tsp
Fresh Curry leaves : 8-10
Freshly grated coconut : 1 large tablespoon.
Soak cashew nuts in water for 1-2 hrs. Strain, add in the gherkins cut lengthwise into 4 pieces and pressure cook to one whistle in a pressure pan with about half a cup of water. Do not overcook or add more water, otherwise it will become too soft. Remove pressure immediately, by slowly releasing the pressure with the help of tongs and let cool completely.
In a thick bottomed kadai heat oil, add mustard seeds, chopped red chillies, hing powder and the curry leaves. Fry for a minute and then add in the cooked cashew and gherkins along with whatever water is remained while cooking. Mix well add salt to taste, cover and cook on minimum heat for 5 minutes.
Lastly garnish with fresh grated coconut, mix well and serve hot with pooris, roti or any other combination you prefer.