A classic French condiment, fresh Pistou Recipe is perfect for those who suffer from nut and dairy allergies. Vegans and lactose intolerant can indulge in Pistou.
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 teaspoon oil
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.