Bibbo Batate Hinga Udda | Batato Bibbe Humman | Tender Cashew & Potato Curry
Bibbo Batate Hinga Udda (Batato bibbe humman) is an aromatic and delicious, traditional recipe from Konkani cuisine prepared by cooking potatoes and tender cashew nuts in coconut gravy.
Prep Time5 minutes mins
Cook Time15 minutes mins
Wait time20 minutes mins
Total Time40 minutes mins
Course: Dinner, Lunch
Cuisine: Goa, karwar, Konkani, Mangalore, south canara, Udupi
Diet: Vegan
Servings: 8
Calories: 123kcal
- 2 cups Tender cashews or Bibbo
For the Coconut Gravy
- 1 cup Coconut , grated
- 5 Dry red chilies
- ⅛ teaspoon Asafoetida or Hing
- ½ cup Water
Hinga Udda
- ⅛ teaspoon Asafoetida or Hing
- 2 tablespoon Water
For the Curry
- 3 Potatoes , medium diced
- 1 teaspoon Salt , adjust to taste
- 1 tablespoon Coconut oil
- 2 to 3 cups Water , adjust to desired consistency
Soaking And Peeling Tender Cashews
In a pot with boiling water, add tender cashew nuts. Once it comes to a boil, cover and switch off the flame.
2 cups Tender cashews
Cover it and keep it aside for at least 20 to 30 minutes. Then drain the water and peel by separating cashews from the skin. Keep this aside.
Prepare The Coconut Masala
In the blender, add coconut, red chilies, hing, water and blend it into a thick, smooth paste. Keep this aside.
1 cup Coconut, 5 Dry red chilies, ⅛ teaspoon Asafoetida, ½ cup Water
Making Of Bibbo Batate Hinga Udda
In a pan or pot, add 2 to 3 cups of water, depending on the desired consistency of the gravy. Once it comes to a boil, add potatoes, and when potatoes are halfway cooked, add the peeled tender cashews (from above) and cook for 5 to 6 minutes until both potatoes and cashews have cooked through thoroughly.
3 Potatoes, 2 to 3 cups Water
To this, add the ground coconut masala (from above), salt to taste, and bring it to a boil. Simmer it for 5 minutes.
1 teaspoon Salt
Add the hing water prepared earlier and mix. Finally, drizzle some coconut oil. Cover and switch off the flame.
1 tablespoon Coconut oil
- The number of potatoes and bibbo you add can be varied to your liking.
- To make it spicier, extra hot red chile powder can also be used.
- I use Guntur or Kashmiri dry red chilies, whichever is available in my kitchen.
- The gravy thickens as it cools down.
- For authentic flavor, coconut oil is preferred.
Calories: 123kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 304mg | Potassium: 463mg | Fiber: 3g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 56mg | Calcium: 18mg | Iron: 1mg