Bibbo n tendle Bhutti ( Tender cashew nuts n Gherkin cooked in coconut based dry masala )

Bibbo n tendle Bhutti ( Tender cashew nuts n Gherkin cooked in coconut based dry masala ) 

• Bibbo /Tender Cashewnuts - 50 counts  
• Tendle/Gherkins .. 10 
• Onion ..1 medium 

To grind to a coarse paste 

• Grated coconut- 1 cup
• Tamarind-Tamarind seed size
• Roasted Dry Chillies-5
• Coriander seeds- 2 tsp ( dont roast it )
• salt to taste

Seasoing 

• Oil-3tsp
• Onion-1 (Chopped ) 

Method 

Boil water  n add tender cashewnuts in it ... keep it aside for 1/2 an hour n then  remove the skin n keep aside.

Wash gherkins n slice them 

Chop onion 

In a vessel add water , peeled tender cashewnuts , sliced gherkins , chopped onion n cook till tender . 

Grind 1/4 th cup grated coconut , roasted dry red chillies n tamarind to a paste n just b4 taking out the masala ..add coriander  seeds along with rest of the grated coconut and grind for a minute coarsely 
 
In a kadai add oil, chopped onion and fry till pink , add the ground masala n fry for sometime n then add the cooked stuffs ,salt  n boil till the masala is dry .