I first had this during our customary after wedding visits to cousins-family in Udupi.We were staying at Ajay's uncle's place and according to Ajay,it is a certified proof that we were very special guests because only the special few are served this breakfast fare!!
Bibbe is available only for a short time between Jan-March and is quite expensive and that explains why it is taken out only for special guests.Dried cashewnuts are soaked for a few hours,skin removed and halved to make this upkari.But in Kerala,we get it in packets where all the extra work is done and this can be popped straight into the pressure cooker.
Bibbo/Tender Cashewnuts – 250 gms
Potato* – 1,chopped
Red chillies – 2,broken into two
Curry leaves – 1 sprig
Grated coconut – 2-3 tbsp
Mustard – ½ tsp
Oil – 1 tbsp
Salt to taste
In a pressure pan,add oil and mustard seeds.
When they start spluttering add curry leaves and chillies.
Mix in the cashewnuts and potatoes and give a good stir.
Add salt to taste and enough water to cover the cashewnuts and cook for 15-20 minutes.
*Potato is added to balance the strong flavour of cashewnuts and it is optional depending on each persons taste buds.
The best combination to have this with is Pooris.Add a Tendle/Tindora to this upkari and you can serve this as a side dish with rice.
On a different note-I activated Word verification[although I know how awful it is] and the Anonymous-Japanese comments have stopped abruptly.So I guess that helps.Please bear with the word verification dear readers!!