Home / Accompaniments / Bibbe in Makhani Gravy or Cashew Nut Vegetable
19 April, 2011

Bibbe in Makhani Gravy or Cashew Nut Vegetable

Posted in : Accompaniments, Curry, Gravy, Indian Cuisine, Kid Friendly, Meal, Mughlai, Quick Meals, Side Dish on by : admin Tags: , ,

Goa has a lot of cashew plantations and this is the season when the cashew nut is harvested.  So we have a lot of fresh cashew nuts coming in the market. They are called “Bibbe” in the local language and sold by numbers.

 There is nothing more satisfying then soaking the Bibbe in water and peeling them  and of course popping them in your waiting mouth. We buy them every season and   end up just eating them.
This season is different as my younger kid (she loves all these fruits) was not interested in eating them. So we peeled them and made vegetable.
Traditionally these are make into Tonak and is called “Bibbe che Bhaji” or “Bibbe Bhaji” but since tonak has very few takers at home right now I decided to make them in Makhani gravy.
For 100 number of Bibbe or cashew nut of soaked and peeled I used ½ the Makhani gravy (the rest can be stored in the freezer for later use).
In addition you will need
 1 onion finely chopped
1 tsp oil
Method:
1.       Heat the oil and fry the onions till they are translucent.
2.       Add the cashew nuts and fry till they change colour.
3.       Add the ready gravy and boil till the cashew nut cooks. (About 5 minutes).
4.       Serve with chapatti.
P.S.  : Tastes good with Jeera/cumin seeds/jeerigi rice also.

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0 thoughts on : Bibbe in Makhani Gravy or Cashew Nut Vegetable

  • April 19, 2011 at 10:53 pm

    Wow…a rich gravy…great with rotis too…

  • R
    April 19, 2011 at 11:32 pm

    looks so delicious! do u have the traditional cashew bhaji recipe?

  • April 19, 2011 at 11:42 pm

    sounds delicious we use them in making gravies only not seprate veg

  • April 20, 2011 at 2:26 am

    so creamy with cashews. love the color and the flavor..

  • April 20, 2011 at 5:21 am

    Never had the fresh ones…looks yumm

  • April 20, 2011 at 7:03 am

    Wat a rich,nutty and inviting bhaji, love that raw cashews in sabjis..

  • April 20, 2011 at 10:17 am

    slurrrrrrrrrrrp!!!!chomp, chomp,mouth watering!!!!

  • April 21, 2011 at 9:10 am

    Thanks for your wonderful comments ladies.
    @R I have posted the masala that is generally used under the heading mushroom tonak. I have also asked one of my friends MIL for 1 more way of making the masala. Will post it soon.

  • April 21, 2011 at 5:59 pm

    Hi Archana,

    Thanks for the lovely comments.

    I just saw in ur profile that u r from Panaji.

    To tell u, I am also from Goa 🙂

    Do mail me 🙂

    Regards,
    Raksha

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