 |
| Tendle bibbe upkari |
Tendle bibbe upkari preparation is usually made on ugadi festival and occasionally in functions.
Tendle bibbe upkari is a traditional Konkani dish from the coastal regions of Karnataka and Goa in India. It's a flavorful and aromatic dish made primarily with ivy gourd(known as "tendle" in Konkani) and tender cashew shoots(known as "bibbe" in Konkani), cooked with a blend of spices.
Tendle bibbe upkari is a traditional Konkani dish from the coastal regions of Karnataka and Goa in India. It's a flavorful and aromatic dish made primarily with ivy gourd(known as "tendle" in Konkani) and tender cashew shoots(known as "bibbe" in Konkani), cooked with a blend of spices.
Grated coconut is often used in Konkani cuisine to add a hint of sweetness and a creamy texture. In Tendle Bibbe Upkari, coconut enhances the dish's richness and complements the flavors of the cashews and spices.
Tendle Bibbe Upkari reflects the culinary heritage of the Konkani community, showcasing their expertise in using locally available ingredients to create dishes that are both delicious and comforting.
While traditionally served as a side dish with rice, Tendle Bibbe Upkari can also be enjoyed as a standalone snack or paired with other main courses. It's versatility makes it a popular choice for various occasions and meal settings.
Serving - 4
Ingredients
- Tender cashew - 270 gram
- Ivy gourd - 250 gram
- Coconut oil - 2 to 3 tbsp
- Mustard seeds - ½ tsp
- Urad dal - ½ tsp
- Byadgi chilli - 2
- Curry leaves - 1 sprig
- Salt - 1 tbsp
- Water - 3 cups(add more if required)
- Grated coconut - 2 tbsp
Method
- How to remove tender cashew peel
- In a vessel pour water and boil it till it starts bubbling. Add the tender cashew, close the lid and turn the flame off. Allow it to cool down completely.
- Discard the water and remove the peel. Split the whole tender cashew into half.
- Keep it aside.
- Tendle Bibbe Upkari Preparation
- Wash the tender cashew in water and keep it aside.
- Slice the ivy gourd into 4 peices(vertically) keep it aside.
- Heat a pan, add in coconut oil, mustard seeds, let it splutter now add urad dal. curry leaves, byadgi chilli stir for few seconds.
- On low flame, add the tender cashew, sliced ivy gourd, salt as per taste, 3 cups water and cook till the tender cashew and ivy gourd cooks well(stir occasionally). This will take 30 minutes.
- Check whether the tender cashew and ivy gourd as cooked well. Now add fresh grated coconut mix well cook for another minute and turn the flame off.
- Serve hot with rice and dalithoy or serve as it is.
- In a vessel pour water and boil it till it starts bubbling. Add the tender cashew, close the lid and turn the flame off. Allow it to cool down completely.
- Discard the water and remove the peel. Split the whole tender cashew into half.
- Keep it aside.
- Wash the tender cashew in water and keep it aside.
- Slice the ivy gourd into 4 peices(vertically) keep it aside.
- Heat a pan, add in coconut oil, mustard seeds, let it splutter now add urad dal. curry leaves, byadgi chilli stir for few seconds.
- On low flame, add the tender cashew, sliced ivy gourd, salt as per taste, 3 cups water and cook till the tender cashew and ivy gourd cooks well(stir occasionally). This will take 30 minutes.
- Check whether the tender cashew and ivy gourd as cooked well. Now add fresh grated coconut mix well cook for another minute and turn the flame off.
- Serve hot with rice and dalithoy or serve as it is.
Share your food pictures on Instagram and facebook and tag us @amchivasari or use #amchivasari. Link given below.
Thank you
Team Amchi Vasari
#konkanirecipes
Comments
Post a Comment