Friday, April 8, 2016

Bibbe Upkari ( Tender cashewnuts sautéed with gherkins).




Bibbo means tender cashewnut in konkani language. Bibbe upkari is essentially tender cashewnuts that are sautéed and garnished with freshly grated coconut. It is usually cooked with gherkins or sweet potatoes. When made with gherkins, it is served as a side-dish for lunch or dinner. When cooked with sweet-potatoes, it is usually served for breakfast. The reason for cooking tender-cashewnuts with either vegetable is because tender cashewnuts are extremely expensive. They are often served as status symbols at weddings. People who can afford it cook it all by itself. Tender cashewnuts are usually available only during spring in India. This dish has a presence for all major festivals and occasions.


Today is Ugadi ( konkani New Year) and making this dish on this auspicious day  is tradition for us.
I am sharing with you the recipe for Bibbo sautéed with gherkins.


This is a super-easy and a super-delicious dish!

Servings: 3-4


Ingredients:


Tendle ( Gerkin): 250 gms or 10 oz
Tender cashewnuts ( Bibbo): 250 gms or 10 oz.
Coconut oil: 1 tsp
Mustard seeds: 1 tsp
Dried red chillies: 1-2 medium sized, broken into two pieces.
Salt: as per taste
Water: 1 cup
Freshly grated coconut: 2 tbsp ( for garnishing)( optional).


Method:


Wash the tender cashew-nuts thoroughly. Separate the halves. Keep aside.

Wash gherkins thoroughly. Chop the tips off at both ends of the gherkin. If it is red inside, discard it. Slice the gherkin thinly along the length of the gherkin as shown in the picture. Each gherkin can be sliced into 6-8 slices. Thinner the slice, faster it cooks and tastier the dish. Slice all the gherkins in this manner and keep aside.

Heat coconut oil and mustard seeds in a sauté pan. Once the mustard seeds crackle, add dried red chillies.  Now add the sliced gherkins and the tender cashew halves. Add salt, water and mix well. Cover and cook on low flame until tender( around 15 mins).



Turn off the flame. Garnish with freshly grated coconut.

Serve hot with rice or flatbread/ roti.

Enjoy.

I am bringing this to Throwback Thursday#33, Fiesta Friday#114 and Saucy Saturday#39. Angie's co-host this week is Jhuls @ The Not So Creative Cook.


Cooking made easy:


People like us who don't have the luxury of having fresh tender cashewnuts have to use dried tender cashewnuts. You have to soak it water overnight,peel it and then use it.



The above dish can be made quicker if cooked in a pressure pan. After adding the sliced gherkins, tender cashewnuts, salt and water, bring it to a boil, close the pressure pan lid. Place the weight/whistle of the pressure cooker and cook on medium flame until you hear the first whistle. Turn off the flame. Wait for the pressure to be completely released before opening the lid. Garnish with freshly grated coconut if you wish.
This method has the risk that the tender cashewnuts may be overcooked!

Tip for healthy living:


Cashewnuts are protein rich.It is packed with energy, antioxidants, minerals and vitamins that are essential for robust health.Cashew nuts are calorie-rich. A little bit goes a long way. 100 g of nuts provide 553 calories. They are packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and cancers.They are rich in “heart-friendly” monounsaturated-fatty acids like oleic, and palmitoleic acids. These essential fatty acids help lower harmful LDL-cholesterol while increasing good HDL cholesterol in the blood.Minerals, especially manganese, potassium, copper, iron, magnesium, zinc, and selenium are concentrated in these nuts.Cashews are also good in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1).

References:

http://www.livestrong.com/article/445717-how-are-cashews-good-for-you/
http://www.nutrition-and-you.com/cashew_nut.html
http://foodfacts.mercola.com/cashews.html



Food for thought:


There are no strangers here; only friends you haven't yet met. William Butler Yeats