Tender Cashew Stir Fry | Bibbe Upkari
Tender Cashew Stir Fry | Bibbe Upkari is a flavorful and delicious, soft and creamy Mangalorean Konkani stir fry prepared using fresh tender cashews and spices. Serve this as a side dish with steamed rice and dalitoy for a complete vegetarian meal or as a breakfast or evening snack with poori (puri) or chapatis
Servings: 6
Calories: 305kcal
Equipment
Ingredients
- 2 cups Tender Cashews, peeled or bibbo (around 80 to 100 unpeeled)
- 2 tablespoon Coconut oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad dal
- 1 tablespoon Chana dal
- 1 Dry Red chile
- 1 Green chile
- 2 sprigs Curry leaves
- 1 ¼ cups Water (approx)
- 4 tablespoon Coconut , grated
- ¼ teaspoon Asafoetida or Hing powder
- Salt , to taste
Instructions
How to cook tender cashews or bibbo?
- These bibbo (tender cashews) are available with skin on. Put them in hot boiling water and let this soak for an hour or two. You can even put them in boiling water and soak them overnight. This is mainly done to remove any sand and dirt sticking to them and for easy peeling of the cashews.2 cups Tender Cashews, peeled
- After one hour or overnight soaking, peel the skin and separate the cashews.
- Some people pressure cook at this point so that these peeled tender cashews cooks faster, and become soft and creamy. I prefer this method if using mature cashew nuts. But with tender cashewnuts, I like to cook it with water in a pan with the lid on so that I know when to stop cooking further and that these tender cashews won't turn mushy at all. The choice is yours. If you are pressure cooking, cook for 2 to 3 whistles with enough water.
How to make tender cashew stir fry?
- Heat 2 tablespoon of coconut oil in a pan. Add mustard seeds. When they start to splutter, add urad dal and chana dal. When dal becomes light golden in color, add broken red chile, slit green chile, curry leaves, and saute for a few seconds.2 tablespoon Coconut oil, 1 teaspoon Mustard Seeds, 1 teaspoon Urad dal, 1 tablespoon Chana dal, 1 Dry Red chile, 1 Green chile, 2 sprigs Curry leaves
- Add unpeeled tender cashews, water, salt to taste, and bring it to a boil on high flame. Cover with lid, lower the flame to medium, and let it cook till the water has evaporated and the cashews become soft and creamy (approx 5 to 10 minutes). At this point, if you still feel it is not soft or creamy or cooked through, add a little more water and cook it further.1 ¼ cups Water, Salt
- Add hing powder, grated coconut, and toss till combined. Sauté for 2 more minutes. Switch off the flame.¼ teaspoon Asafoetida, 4 tablespoon Coconut
- Tender Cashew Stir Fry or Bibbe Upkari is ready. Serve hot and enjoy.
Notes
- Make sure you soak tender cashews in hot water for atleast 1 hour and if using skinned raw-mature cashews or regular white cashews make sure you soak them overnight and pressure cook for faster cooking.
- You can add potatoes and ivy gourd (tendle or tindora) cut lengthwise to the recipe if desired.
- To know if the cashews have cooked completely or not, taste one cashew. It should be soft and creamy. If not continue to cook for some more time.
- I have actually used hing water (solid hing dissolved in water and added). Use good quality hing (powder or solid form). The flavor it gives to the dish is just amazing.
- You can increase the amount of chilies if you want the dish to be spicy.
- I have added freshly grated coconut. You can use frozen or dry.
Nutrition
Calories: 305kcal | Carbohydrates: 16g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 130mg | Potassium: 301mg | Fiber: 3g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 3mg