"Bibbe Upkari Tendle ghalnu/ Cashew Nut- Gherkins (Ivy Gourd) Bhaji served with Poori" ... a delicious combination of steaming hot puffed poori with royal cashew bhaji is the most sought after dish from GSB Konkani Saraswat Cuisine ... it just cannot be put in words and one need's to try it out themself ... go for it, you will never regret trying it out, tastes too good ... Yummilicious ...
** I have fond childhood memories of Bibbe Upkari, the most sought after dish from GSB Konkani Saraswat Cuisine. My father’s favorite combo dish wash bibbe upkari with poori and mooga dali usli and he insisted it to be on menu at ever festive function in our home. Those days it was quite a tedious work peeling those cashews as we used the one's with skin on that needed to be soaked in water overnight till you could peel them off and use the same and that heavy task of preparing it always fell on us children.
** My father always used to store at least 10-15 kgs of sun- dried cashew nuts with skin from a dealer from the city of karwar where cashews were in abundance and sold on whole sale. The purchase was made during April month, so it was dried once again for 2-3 days in full sunlight and then stored in air tight biscuit dabbas/ tins that lasted for almost over an year till it was time for next purchase. Konkani's are fond of cashew nuts more than ground nuts and these are included in almost all sweet dishes/ desserts etc.
** Over time traditional method of preparing bibbe upkari/ dish got changed though in southern parts of India it is still continued as they are available there but in other parts mostly cashew nuts without skin are being used for all dishes. This is also the case with caterers when they prepare the dish for function the reason being lack of manpower and time. Now we just soak cashew nuts for 2 hours and prepare it the same way as we would have otherwise and the work of peeling off the skin is reduced.
** The result varies by say 15% in both looks, texture and taste, but then all is fair when it comes to cutting down of workload and time. I follow the use of cashew nuts now and it makes it that much more easier for me. I sometimes soak it overnight in some water or for 2-3 hours in the morning in hot water and use the same. This method was suggested to me by my caterer friend as they follow this same method. Well, give it a try and relish it with hot puffed poori for best combination and I assure you will love it.
** As I have posted both recipes of poori and bibbe upkari separately elsewhere, I am just sharing the links to those here without repeating the same. Just click on the links given before and you will get the recipe of the same.
** For the method of making "Perfect Poori", Please go to the following link …..
** I have written an article on "Poori" which you will find through the link given below, please do browse through the same when free and give me a feedback ....
** For "Bibbe Upkari/ Cashews Gherkins Bhaji" Recipe, Please follow the link given below …..
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