Bibbe Upkari or Harvi Biyye Upkari (easy method – without coconut & tendli)
A delicious side dish, made of tender cashew nuts, potatoes and green chillies. A popular dish in Konkani cuisine, goes well with rice and thoy !!!
2 teaspoons oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
½ cup (100 g) tender cashew nuts (harvi bee / bibbe)
2 potatoes (medium size), cut into thin slices
2 green chillies, slit lengthwise
½ teaspoon salt (or to taste)
75 ml (less than ½ cup) water
Wash tender cashew nuts and drain out water thoroughly. Cut potatoes into thin slices.
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera. Fry on a low heat for 1 minute.
Add tender cashew nuts, potato slices, slit green chillies, salt to taste and 75 ml water (less than ½ cup). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 15 – 20 minutes or until done / water dries up. Serve hot with rice and thoy (Thoy – Konkani style dal) or any other accompaniments of your choice.