By visiting our site, you agree to our privacy policy regarding cookies, tracking statistics, etc.

The Mad Scientists Kitchen logo

menu icon
subscribe
search icon

  • Latest Posts

    A serving of Moong Sprouts And Spinach Baked Khaman Dhokla.

    Baked Khaman Dhokla Recipe

    This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.

    Read More

  • Follow Me

    Looking forward to seeing you at
    • ×
    You are here: Home / Curry and Gravy / Bibbe in Makhani Gravy or Cashew Nut Vegetable

    by [Archana Potdar] · This post may contain affiliate links · 17 Comments

    Bibbe in Makhani Gravy or Cashew Nut Vegetable

    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.
    The gravy is what I have blogged about earlier. You can check it out here.
    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 teaspoon 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.

    .

    More Different Everyday Curry and Gravy

    Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.

    Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!

    Reader Interactions

    Comments

      Your comments, feedback are something I look forward to. So do comment and share with family and friends.

      Your email address will not be published. Required fields are marked *

    1. Wow...a rich gravy...great with rotis too...

      Reply

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

      Reply

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

      Reply

    5. yum yum yum..

      Reply

    6. this looks delicious lovely curry

      Reply

    7. Cashew nut curry looks delicious and spicy. Must have tasted great as well.

      Deepa
      Hamaree Rasoi

      Reply

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

      Reply

    10. Never had the fresh ones...looks yumm

      Reply

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

      Reply

    12. slurrrrrrrrrrrp!!!!chomp, chomp,mouth watering!!!!

      Reply

    13. super duper rich gravy...

      Reply

    14. so tempting and delicious !!

      Reply

    15. Drooling here! 😀

      Reply

    16. 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.

      Reply

    17. 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

      Reply

    Sharing is Caring

    Help spread the word. You're awesome for doing it!

    If you have liked this content? Subscribe!

    Sign up for the newsletter & get content you like in your mailbox!

    No thanks.
    Sign Me Up!