Bibbe upkari
Bibbe upkari, from above
VegVeganMangaluru and Udupi

Bibbe upkari

Tender cashews and ivy gourd in a simple coconut tempering. Konkani luxury, made casually.

35 minTime
8 gProtein each
mildSpice
Tender cashews2 chapters · 1 min read

Make it your way

Grandma's wayFresh tender cashews in season.
The original
297kcalsame
8 gproteinsame
3 gfibresame
35minutessame

Bibbe upkari as Konkani homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cashews1 cup tender cashews, or whole cashews soaked overnight
Ivy gourd250 g ivy gourd, sliced
Coconut oil1 tbsp
Mustard seeds½ tsp
Dried red chilli2, broken
Fresh grated coconut⅓ cup
Jaggery1 tsp
Water½ cup
Saltto taste

Method

4 steps
  1. 1If using fresh tender cashews, peel the skins; if dried, soak overnight and peel.
  2. 2Heat coconut oil, splutter mustard and red chillies.
  3. 3Add tondli, cashews, salt and water. Cover and cook until the tondli is tender.
  4. 4Add jaggery and coconut and toss until dry.
Serve it like this

Serve in a small bowl on a festive thali with rice, dalithoy and saaru.

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Make it a meal

What goes with Bibbe upkari: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Dalithoy25 min
With a main Holige saaru35 min
On the side Kadgi chakko45 min
To drink Sol kadhi40 min
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