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Wednesday, 13 August 2014

Tendle bibbo upkari (Ivy gourd and tender cashew nut stir fry )


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.


Ingredients

 

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

 

Method  

 

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 .              
 

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