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Though Bibbe upkari is my most favourite Konkani delicacy with Bibbo (tender cashew nuts), for a change I decided to make bibbe sagle this time. Everyone at home relished it, I guess because it is not something that I make often!

This is what you’ll need

Tender cashew nut: 3 cups (soaked and peeled)

Coconut: 1/2 cup

Red chillies: 4-5

Coriander seeds: 2tsp

Methi seeds: 1/4tsp

Tamarind: Marble sized ball

Oil: 2tsp

Mustard seeds: 1tsp

Curry leaves: Few

Salt to taste

Let’s get cooking

1. Cook the tender cashew nuts until soft. Do not over cook.

2. In a little oil roast the coriander seeds, methi seeds and the red chillies.

3. Grind the coconut and tamarind to a coarse paste. Add the red chillies, coriander seeds, methi seeds and grind again.

4. Add the ground paste to a pan along along with salt and the cashew nuts. Add water if the mixture is too thick. Bring to a boil.

5. Heat oil in a pan and season with the mustard seeds and curry leaves. Add to the cashew curry.

6. Serve hot with rice.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

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