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.
Wow…a rich gravy…great with rotis too…
fresh cashews r too good n yummy!…the gravy looks yummo!!
Smitha
Smitha's Spicy Flavors
looks so delicious! do u have the traditional cashew bhaji recipe?
sounds delicious we use them in making gravies only not seprate veg
yum yum yum..
this looks delicious lovely curry
Cashew nut curry looks delicious and spicy. Must have tasted great as well.
Deepa
Hamaree Rasoi
so creamy with cashews. love the color and the flavor..
Looks delicious and yummy
South Indian Home
That sounds exotic n intriguing!
US Masala
Never had the fresh ones…looks yumm
Wat a rich,nutty and inviting bhaji, love that raw cashews in sabjis..
slurrrrrrrrrrrp!!!!chomp, chomp,mouth watering!!!!
super duper rich gravy…
so tempting and delicious !!
Drooling here! 😀
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.
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