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Tender Cashew Nut Stir Fry | Bibbe Upkari Recipe – Khanapoor

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Ingredients

Adjust Servings:
200 grams Tender cashew nuts (kaju)
5 Dry red chillies (sukhi lal mirch)
1 tsp Mustard seeds (rye)
3 tbsp Freshly grated coconut (nariyal)
1/4 tsp Hing (asafoetida) powder
1/2 tbsp Cooking oil (tel)
As per taste Salt (namak)
As required Normal water (paani)
As required Hot Water (garam paani)

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Tender Cashew Nut Stir Fry | Bibbe Upkari Recipe – Khanapoor

Features:
  • Gluten Free
  • Vegan
Cuisine:

Tender cashew nut stir fry is an ideal vegan, gluten free and no onion no garlic recipe.

  • Serves 3
  • Easy

Ingredients

Directions

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Tender Cashew Nut Stir Fry is a delicious dish made with the rich taste of cashew nuts and other simple ingredients.

Tender cashew nut stir fry is an ideal vegan, gluten free and no onion no garlic recipe.

This is a traditional recipe of my community (Gowd Saraswats). It is one of my favourite dishes. Tender cashew nuts (kaju) are soaked in hot water for at least 2 to 3 years (preferably overnight). The tender cashew nuts (kaju) need to be soaked in order to de-skin them easily. These tender cashew nuts (kaju) have a slightly pink coloured skin which needs to be removed.

This recipe is ideal if you are having guests for breakfast or snacks. It is an irresistible dish when served with piping hot pooris (deep fried flat bread).

These tender cashew nuts are originally from the Brazilian Amazon rain forests. They were introduced to the rest of the world by the Portuguese. It is produced in large quantities in Brazil, India, Vietnam and may African countries.

Tender cashew nuts are rich in dietary fibre, various vitamins like B1, B5, B6 and minerals like selenium, potassium, iron, copper and zinc. It is rich in monounsaturated fatty acids which help in lowering LDL (bad cholesterol) and increasing HDL (good cholesterol).

Now let us see how to prepare Tender Cashew Nut Stir Fry or Bibbe Upkari.

Soak the tender cashew nuts (kaju) overnight in hot water (garam paani) or for at least 2 to 3 hours. Peel them and break them in halves.

Kaju- Tender cashew nut stir fry recipe - Khanapoor

Heat cooking oil (tel) in kadhai (wok).

Tel - Tender cashew nut stir fry recipe - Khanapoor

Add mustard seeds (rye).

Rye - - Tender cashew nut stir fry recipe - Khanapoor

After the mustard seeds (rye) splutter, add broken dry red chillies (sukhi lal mirch).

Sukhi Lal Mirch - Tender cashew nut stir fry recipe - Khanapoor

Add the tender cashew nuts (kaju).

Kaju - Tender cashew nut stir fry recipe - Khanapoor

Give it a good stir.

Give it a good stir - Tender cashew nut stir fry recipe - Khanapoor

Add salt (namak) as per taste.

 Namak - Tender cashew nut stir fry recipe - Khanapoor

Add water (paani) to cook the tender cashew nuts (kaju).

Paani - Tender cashew nut stir fry recipe - Khanapoor

Now, add hing (asafoetida) powder.

Asafoetida- Tender cashew nut stir fry recipe - Khanapoor

Cover it with a cloche (dhakkan).

Dhakkan - Tender cashew nut stir fry recipe - Khanapoor

Some tender cashew nuts (kaju) take more time to cook, so check and add more water (paani) to cook it if required. Then, add freshly grated coconut (nariyal). You can always change the quantity of the coconut (nariyal), depending on your preference. For this dish, I prefer more.

Nariyal - Tender cashew nut stir fry recipe - Khanapoor

Mix it properly.

Mix it properly - Tender cashew nut recipe - Khanapoor

Your tender cashew nut stir fry is ready!!!

Kaju - Khanapoor

If tender cashew nuts are not available, soak dry cashew nuts (kaju) in normal water (paani) overnight and prepare this dish.

Like I said before, this dish tastes best with pooris or chappatis. Do give it a try and let us know your thoughts. I am also sharing links of other recipes from this blog, do try these out too. Look forward to your genuine feedback.

7 Quick South Indian Stir Fry Recipes, Potato Stir Fry Recipe, Flat Beans Stir Fry Recipe, French Beans Stir Fry, Ivy Gourd Stir Fry Recipe.

 

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Steps

1
Done

Step 1

Soak 200 grams tender cashew nuts (kaju) in hot water (garam paani) for at least 2 to 3 hours (preferably overnight). Peel the skin and break them in halves.

2
Done

Step 2

In a kadhai (wok), heat 1/2 tbsp cooking oil (tel), add 1 tsp mustard seeds (rye) and after they splutter, add broken dry red chillies (sukhi lal mirch) and then add the tender cashew nuts (kaju). Give it a good stir. Add salt (namak) as per taste.

3
Done

Step 3

Add water (paani) in the kadhai. Make sure the tender cashew nuts (kaju) are completely submerged. The quantity of water (paani) also depends on the quality of the tender cashew nuts (kaju). Some require more water (paani) and time to cook. Add 1/4 tsp hing (asafoetida) powder and cover it with a cloche (dhakkan).

4
Done

Step 4

Once the tender cashew nuts are completely cooked, add 3 tbsp freshly grated coconut and mix it properly. Your tender cashew nut stir fry is ready!!! Relish it with pooris or chappatis.

5
Done

Step 5

In case you can not find tender cashew nuts, soak dry cashew nuts (kaju) in normal water overnight and prepare this dish.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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