This dish is prepared during Konkani festivals like Samsar Padvo, sutha Punav etc. Generally its prepared with raw tender cashew nuts but here could not get tender cashew nut so I soaked the dry cashew nut in hot water for 10 minutes.
Tendle (Kovakka) ¼ kg
Bibbo (raw cashew nut) 100 gms
Red chilly 5 to 6
Grated coconut 2 tbsp
Mustard seed 1 tsp
Salt to taste
Oil for cooking
Boil half cup water pour this on bibbo and keep aside for 10 min.
Cut tendle/kovaka into lengthwise and keep aside.
Heat oil in kadai add mustard seeds when it splutter add broken red chilli for a min then add tendle and soaked bibbo with water cover and cook till done. Then add grated coconut mix well cook for another 5min.
Tendle bibbo upkari ready to serve .