Bibbo Kothambari Methi Ghassi ( Tender cashewnuts cooked in coriander seeds , fenugreek seeds in coconut based gravy )
- Bibbo/Tender Cashewnuts ..50 counts
To grind to a paste
- Oil..1 tsp
- Grated Coconut ..3/4 th cup
- Roasted Dry red chilly ..4
- Coriander seeds..2 tsp
- Methi/Fenugreek seeds ... 1/4 th tsp
- Tamarind ..Tamarind seed size
- Salt to taste
Mustard seeds..1/2 tsp
Curry leaves..1 sprig
Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin ..
Boil the peeled cashewnuts in enough water till tender n cooked .
In a tsp of oil roast coriander seeds n Fenugreek seeds ..cool .
Grind grated coconut, roasted dry red chilles n tamarind to a semi coarse paste n just before removing the masala add the roasted coriander n fenugreek seeds n grind .
Remove the masala add salt , enough water for gravy consistency , cooked tender cashewnuts n boil well . Then give the seasoning .