Bibbe Sagle

Thank you all for your wishes on our anniversary. It really felt good to see your warm wishes. We had a very nice day. We visited Lupu Bridge, which is the world largest arch bridge. For more info you can check here. We climbed up all through the arch bridge and got a panoramic view of Shanghai. It was a wonderful day which ended with a nice dinner at the Revolving Restaurant in the Oriental T.V Tower (Pearl tower). Will post few pics in my next post.

Coming to the today's post Bibbo is "Tender cashewnut" in Konkani. Any dish made out of this is considered royal. When in season a lot of dishes are made out of this. It is even thoroughly sun dried and preserved to enjoy all through the year. At home, one of the more popular item at breakfast was Poori and bibbe upkari. I know its a strange combination but we love it a lot. Festive meal usually includes some dish made out of bibbo. I made this for Ugadi this year.

Here is what's needed:

2 cups Tender Cashews

1/2 boiled Potato

1 cup grated Coconut

1 tbsp Asafoetida water

6-7 Red chillies

a small gooseberry sized Tamarind

Salt to taste

Coconut oil to drizzle

Procedure:

1) Soak the tender cashews in water previous night and remove its skin off. Since I used dried tender cashews I pressure cooked it with cubed potato's for 2 whistles. If using fresh you can omit this step and boil it with little water on stove top until soft.

2) Fry the red chillies in little oil until crisp. Take care not to burn it.

3) Make a masala by grinding grated coconut, tamarind, red chillies and salt. Add little water to make it into smooth paste. Just before taking out the masala add the asafoetida and give it a quick grind. I use the gum variety of it so add it in the final step of grinding. You can also dilute with water and add in to the prepared masala.

4) Add the masala to the cooked cashew and potato. Add water to bring it to desired consistency. Give it a rolling boil. Adjust salt. The mixture should have a nice aroma of asafoetida. Drizzle few drops of coconut oil and serve hot with plain white rice and papad.