BIBBE UPKARI, TENDER CASHEW NUT - Rekha Vishwanath Nayak
INGREDIENTS:-Tender cashew nuts - 1 cup
tendli/gherkin - 1/2 cup or 10 no.s
salt - 1 tsp
sugar - 1 tsp
coconut grated - 2 tbl sp
Tempering:-coconut oil - 6-7 tsp
mustard seeds - 1/2 tsp
curry leaves - 1 spring
red chilly - 3METHOD:-
1. Soak the tender cashew nuts in water overnight in lil water.
2. Peel the skin and gently halve it in the naturally available parting in the centre.
3. In a pan put water+tender cashew nuts+thendli ( thendli should be chopped lenght wise and cut into 4 pieces). Cover with a lid and cook for about 8-10 mins or until cooked.
4. In a separate small pan, heat oil, put mustard seeds into it. When mustard seeds starts to splutter add curry leaves+red chillies and fry for a while. Remove this from flame and add this tempering to the cooked cashew nuts. Add salt and sugar and check for taste
5. Then garnish it with coconut gratings.(optional)
tendli/gherkin - 1/2 cup or 10 no.s
salt - 1 tsp
sugar - 1 tsp
coconut grated - 2 tbl sp
Tempering:-coconut oil - 6-7 tsp
mustard seeds - 1/2 tsp
curry leaves - 1 spring
red chilly - 3METHOD:-
1. Soak the tender cashew nuts in water overnight in lil water.
2. Peel the skin and gently halve it in the naturally available parting in the centre.
3. In a pan put water+tender cashew nuts+thendli ( thendli should be chopped lenght wise and cut into 4 pieces). Cover with a lid and cook for about 8-10 mins or until cooked.
4. In a separate small pan, heat oil, put mustard seeds into it. When mustard seeds starts to splutter add curry leaves+red chillies and fry for a while. Remove this from flame and add this tempering to the cooked cashew nuts. Add salt and sugar and check for taste
5. Then garnish it with coconut gratings.(optional)
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