If you want to know more about tender cashew nuts (bibbo), you can check my post on tender cashew nut stir fry (bibbe upkari) that I posted last year during Ugadi season. Ugadi or Yugadi (New Year) in the states of Andhra Pradesh, Telangana, Karnataka is already here. In coastal regions of Karnataka (Mangalore and Udupi), recipes using bibbo (tender cashew nuts) and tendle (Ivy gourd) is traditionally prepared during this festival. Bibbo is special for Konkanis or amchis. Are you interested to know why? You can read it here.
Tender cashews are available with skin on. We generally put them in hot boiling water and let this soak for 30 minutes to 1 hour. Alternatively, you can even put them in boiling water and soak them overnight to reduce any wait time 🙂 This step is mainly done to remove any sand and dirt and for easy peeling of the cashew skin. After one hour or overnight soaking, peel the skin and separate the cashews. The choice of cooking method is yours. Some people pressure cook at this point so that it cooks faster and becomes soft and creamy. I prefer the pressure cooking method if using mature cashew nuts. But with tender cashew nuts, I like to cook them on the stovetop in a pan containing water with the lid on. Cooking bibbo over the stovetop ensures they don’t turn mushy due to overcooking. If you are pressure cooking, cook for 2 to 3 whistles with enough water and stop.
INGREDIENTS FOR BIBBO BATATE HINGA UDDA | BATATO BIBBE HUMMAN | TENDER CASHEW & POTATO CURRY
2 cups Tender cashews or Bibbo
For the Coconut Masala
1 cup Grated coconut 5 Dry red chilies ⅛ teaspoon Asafoetida or Hing ½ cup Water
For the Hinga Udda
⅛ teaspoon Hing or Asafoetida 2 tablespoon Water
For the Curry
3 Potatoes, medium diced 1 teaspoon Salt, adjust to taste 1 tablespoon Coconut oil 2 to 3 cups of Water, adjust to desired consistency
HOW TO PREPARE BIBBO BATATE HINGA UDDA | BATATO BIBBE HUMMAN | TENDER CASHEW & POTATO CURRY
In a pot with boiling water, add tender cashew nuts. Once it comes to a boil, cover and switch off the flame. Cover it and keep it aside for at least 20 to 30 minutes. Then drain the water and peel by separating cashews from the skin. Keep this aside.
In the blender, add coconut, red chilies, hing, water and blend it into a thick, smooth paste. Keep this aside. In a bowl, add hing and water and press hing with fingers to form hing water. Alternatively, hing or asafoetida powder can also be used. You can check my video here on making of this delicious curry. In a pan or pot, add 2 to 3 cups of water, depending on the desired consistency of the gravy. Once it comes to a boil, add potatoes, and when potatoes are halfway cooked, add the peeled tender cashews and cook for 5 to 6 minutes until both potatoes and cashews have cooked through thoroughly. To this, add the ground coconut masala, salt to taste, and bring it to a boil. Simmer it for 5 minutes. Add the hing water prepared earlier and mix. Finally, drizzle some coconut oil. Cover and switch off the flame.
The number of potatoes and bibbo you add can be varied to your liking. To make it spicier, extra hot red chile powder can also be used. I use Guntur or Kashmiri dry red chilies, whichever is available in my kitchen. The gravy thickens as it cools down. For authentic flavor, coconut oil is preferred.
You can prepare this curry by using dry mature cashews that are available with skin-on (peel off the skin by rubbing between your palms or by the soaking process) or skin-off whole (or split) white cashews that are available in any grocery store across the world. To get that soft and creamy texture, just soak the dry cashews overnight and pressure cook for 3 whistles (one on high and two on medium flame) and use it in any dishes of your choice. Make sure to choose cashews that are not fried.
Recipe card
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