This is an authentic Konkani dish .
100-120 counts of dried Bibbo (Tender cashew-nuts) – in water for min 2 hours, peel off outer skin and split into 2 pieces
15 tendle (Gherkins) – cut lengthwise
2 tsp coconut oil
1 tsp mustard seeds
2-3 broken dry red chilies
pinch of hing
salt to taste
pinch of sugar
handful of Grated coconut
Heat 2 tsp coconut oil in a wok. Add mustard seeds when they splutter add broken Chilies. Add pinch of hing . Add cashewnuts and gherkins mix well . Add salt to taste and pinch of sugar . Add cup of water and cook till done ( dry)
Sprinkle handful of Grated coconut . Mix well.
recipe courtesy : Veena Shenoy