Bibbo/Raw Cashew upkari is a Konkani delicacy prepared for Ugadi, marriages or for parties. It’s a simple but tasty dish.
1 cup Ivy gourd chopped into thin circular slices
2-cup raw cashew (if raw cashew is not available use dried unsalted cashew but raw cashew is highly recommended)
1 teaspoon mustard seeds
1 tablespoon vegetable oil
4 red dried chillies
2 green chillies
¼ cup grated coconut
½ teaspoon asafoetida/hing
Soak Raw cashews in water for 5-6 hours. Peel the skin and separate the two halves.
Heat oil in a wok and add mustard seeds. When the seeds splutter add cut red chillies. Fry for a minute until the chillies are dark red. Add ivy gourd and ½ glass of water, cook for 10 minutes. Add raw cashews, green chillies and salt. Cook for another 15 -20 min. Cooking time differs depending upon the size of ivy gourd. Add grated coconut and asafoetida. Mix well and serve with Poori or Dal rice.
©Vinaya Pai 2018