“Jeev Tori- Bibbe Upkari (Fresh Pigeon Peas- Cashew Nut Bhaji)” … Bibbe upkari with tendle (tender cashew nut- Ivy gourd stir-fry) paired with hot, fluffy poories is one of the most iconic and beloved breakfast combinations in GSB Konkani Saraswat Cuisine … today I created the same magic; a simple spiced upkari with fresh tori (pigeon peas) and bibbo (cashew nuts) and turned out awesome … tastes best served with steaming hot poories though you can enjoy them with chapathi too … try it now when fresh pigeon peas are in season and available in plenty … Yummilicious …
** Bibbe Upkari (Cashew Nut Bhaji) or Bibbo~Tendle Upkari (Cashew Nut~Ivy Gourd Bhaji) is a traditional dish from GSB Konkani Saraswat Cuisine prepared during Gudi Padva/ Samsar Padva as that is the season when tender cashew nuts are available. A favorite with amchies, we sundry the cashew nuts with skin on and store them for year round use. With changing times, people have adapted to using readily available cashew nuts for the bhaji as it faster and tastes equally good. The method of soaking the cashews with skin and then peeling them off is time consuming and by using the ones available as cashew nuts that work is cut short. You can off course use any method suitable to you as per the availability of cashews. Coming to the upkari, for a decade now I have stopped storing and using the ones with skin on and use the cashew nuts for the bhaji. Do try this method even caterers these days follow this it as the results turn out perfect- tasty and excellent.
** This upkari is prepared either as it with only cashew nuts or with addition of Ivy Gourds (Gherkins) and I have loved relishing them with steaming hot puffed poories from childhood, I always Amma prepare it atleast once in month. It’s the season of fresh tori (pigeon peas) and as they have a unique taste of their own when fresh I always make it a point to prepare all dishes I love with them atleast once in a year. Upkari with addition of potatoes is always on the list however I have been thinking of trying out something new for some time now and thought why not try in bibbe upkari style and here it is all done and screaming to be relished with hot puffed poories one of the best combos I can think of for this one. This one is my own experiment of combining the two while the recipe remains otherwise same as bibbe upkari. Sharing common link below to all upkari/ bhaji recipes, do browse through for more choice and follow me on Page, Instagram or Blog for more updates.
** Here is my own recipe for “Jeev Tori- Bibbe Upkari (Fresh Pigeon Peas- Cashew Nut Bhaji)” … my style; tastes best with poori …
** Ingredients :
Cashew Nuts/ Bibbo/ Kajjubi : 1 cup (slit one’s)
Jeev Tori/ Fresh Green Pigeon Peas : 2-3 cups
Coconut/ Soyi/ Nariyal : 3-4 tbls freshly grated
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Dry Red chillies/ Sukki Mirsanga/ Sooki Mirchi : 5-6
Hing/ Asafoetida Powder : ½ to 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
** Soak cashew nuts in water for 1-2 hrs (Optional; you can chose to cook directly too, however soaking makes it cook faster and better). Add in pressure cooker pan along with water, say about the level of cashew nuts itself and pressure cook to 2-3 whistles in medium to high heat. Do not waste the water in which it is soaked, you can use it while pressure cooking the cashew nuts as well as the pigeon peas which is what I did. Let the pressure fall on its own, remove and keep it aside.
** Shell jeev tori/ fresh green pigeon peas. The fresh pigeon peas are available in plenty during winter season in India and I have used the same here. This does not require soaking, as they are fresh veggies and easy to cook.
** Wash, drain and add them into pressure cooker pan along with water say about an inch above the level of peas and pressure cook on medium heat to one whistle only. Let rest for 5 minutes only, then release the pressure if any with the help of tongs lifting the whistle carefully, this step is followed to arrest overcooking of the peas. Remove and keep it aside ready. Here too you can add cashew nut soaked water if any for cooking to avoid wastage of the soaked water but required quantity only.
** Note : Sun- dried white, black, green one’s are also available at times in stores which can also be used. However, in case of dried one’s, you will need to soak them overnight in plenty of water or at least minimum 8-10 hours, then rinse it well and pressure cook them until done and then proceed to cook as mentioned in recipe.
** Note : I have pressure cooked Cashew Nuts and Fresh Pigeon Peas as the pressure cooking time differs. While cashew nuts do need 2-3 whistles for that soft texture pigeon peas require only one whistle as if cooked excess it will turn mushy and lose out on taste. My suggestion is to pressure cook them separately.
** Heat Coconut Oil in a thick bottomed kadai/pan, when it’s hot add in mustard seeds, when it begins to crackle add red chillies cut to small pieces, hing powder, curry leaves and fry for a few seconds only. Add in the pressure- cooked cashew nuts and pigeon peas, without adding excess water and mix well and let cook on high heat for a few minutes stirring often. Add salt to taste, mix well, lower the heat to minimum, cover with a tight lid and let cook on low heat for 2-3 minutes only stirring in between a few times.
** Add freshly grated coconut/ soyi, mix well, cover and let cook for another 2-3 minutes on low heat. By now, there should be no traces of excess water in the upkari, the very reason why you should pressure cook the ingredients with minimum water. If there is more left in the kadai, then raise the heat and cook on high until the water has completely evaporated, without letting it burn or overcook. Remove from fire and keep it aside covered for 10-15 minutes to settle down before serving.
** “Jeev Tori- Bibbe Upkari (Fresh Pigeon Peas- Cashew Nut Bhaji)” is done and ready to be served. This upkari/ bhaji tastes best served with hot puffed up poories, though it tastes equally good served with chapathi/ roti/ parathas. In my home it is a hit combo with poori especially when I have guests or friends coming over or on festive days. I suggest you do try this dish and enjoy with your family and friends making your weekend a memorable one. Children love poories and are sure to love them, so will elders and it’s fresh pigeon peas season, so just try it, sure to be loved by all.
** For traditional “Bibbe Upkari/ Cashew Nut- Gherkins Bhaji” recipe, please follow the link given below …..
** For more choice of “Upkari/ Bhaji” recipes shared in the Blog, please browse through the common link shared below ….
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