Tendle & Bibbe Upkari

This is actually a very simple curry but due to the addition of tender cashew nuts, it attains a special status.

Tender Cashew nuts are different from the cashew nuts that are available in super markets.

“Bibbo” or tender cashew nuts are generally available in India in Karnataka, Kerala and Konkan area of Maharashtra, & Goa. Mangalore stores generally stock them too.

This unique combination of Tendle & Bibbo upkari is generally prepared during religious ceremonies or during any celebrations in the Konkani community. “Ugadi” celebration without this dish is considered incomplete !

Bibbe upkari is a dry dish. The Bibbos need a little processing before it can be used in cooking.

Raw Bibbos -------------------------------- Boiled Bibbos

Boiled and Peeled Bibbos

Ingredients

Gherkins/tendle	250 gms
Tender cashew nuts/Bibbo	1 cup
Mustard seeds	1 tsp
Dry Red Chillies	2-3
Oil	2 tsps
Salt	As per taste
Water	2 cups
Freshly grated coconut	2tbsps

Method:

1. Heat a cup of water & soak the tender cashew nuts in it for about 15-20minutes.
2. Drain the water from the soaked cashew nuts and peel off the skin (which can now be easily removed) and halve them.
3. Wash the tendle and snip off its ends and halve the vegetable lengthwise. Then each half cut it into thin slices.
   
4. Heat a pan. Add to it oil, mustard seeds and dry red chillies. When mustard seeds start spluttering, lower the flame and add the cut tendles. Stir it. Increase the flame and add a little water and allow it to cook.
5. When the tendles are half cooked, add the cashew nut halves. Stir again and add water if necessary.
6. Finally add salt. Cover it and let it cook till done.
7. Garnish it with freshly grated coconut.

Serves : 4

Note :

Garnishing with freshly grated coconut is optional.

This dish goes well with rice and dal or even with chapattis.

For names of Tendle/Tendli in other Indian languages :

http://www.alibaba.com/product/winterfresh-101439490-10650549/Indian_Tendli_Fresh_Vegetable.html