Tendle-bibbo upkari

This is a simple stir-fry dish mostly served in Konkani weddings and other functions. Tendle (pronounced tend lae) is the Indian gherkin easily available in South India. Bibbo is the fresh cashew nut before it is dried to form the usual cashew nut, which we all are familiar with. If this fresh cashew nut is not available then we may use the dry ones by soaking them in water for an hour or so.

Ingredients:

500 gm tendle

200 gm bibbo or cashew nut soaked in warm water for an hour

1 teaspoon oil (coconut oil preferred)

1/2 teaspoon mustard seeds

1/2 teaspoon urad dal

2-3 dry red chillies

2 tablespoon shredded coconut

Method:

Heat oil in a pan. Once it is hot add the mustard seeds, urad dal, and 2-3 dry red chillies. Once they start to crackle, add the tendle, bibbo, salt, and sufficient water to cook the vegetables. Once it is softly cooked and the water has evaporated add the grated coconut and serve hot with rice and dalitoi.