Pages

Wednesday, March 16, 2016

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 . 

No comments:

Post a Comment