Bibbo/Raw Cashew upkari is a Konkani delicacy prepared for Ugadi, marriages or for parties. It’s a simple but tasty dish.

Ingredients

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

Salt

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