Bibbe Upkari
A unique and delicious Mangalorean stir-fry made with tender cashews and ivy gourd. This Konkani classic has a delightful crunch and a mildly sweet and spicy flavor that pairs perfectly with rice and dal.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Cashews and Vegetables
- b.If using fresh tender cashews (bibbe), rinse them well. If using dried cashews, soak them in hot water for at least 2 hours, then drain.
- c.Wash the tendli (ivy gourd) thoroughly. Trim both ends and slice them into thin, uniform rounds, about 1/8-inch thick. Set aside.
- 2
Step 2
- a.Temper the Spices (Tadka)
- b.Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. The oil is ready when a single mustard seed sizzles immediately.
- c.Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
- d.Add the urad dal and sauté for about 1 minute, stirring continuously until it turns a light golden brown. This adds a crucial nutty flavor.
- e.Carefully add the slit green chillies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
- 3
Step 3
- a.Cook the Ivy Gourd (Tendli)
- b.Add the sliced tendli and turmeric powder to the pan. Stir well to coat the tendli with the tempering spices.
- c.Sauté for 2-3 minutes, allowing the tendli to slightly soften.
- d.Pour in 1/4 cup of water, add half the salt, and stir. Bring to a gentle simmer.
- e.Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, or until the tendli is tender but still has a slight crunch. Avoid overcooking it into a mushy texture.
- 4
Step 4
- a.Add Cashews and Finish the Dish
- b.Uncover the pan and add the prepared tender cashews. Mix gently and cook for another 4-5 minutes, allowing the cashews to heat through and absorb the flavors.
- c.Stir in the fresh grated coconut, grated jaggery, and the remaining salt. Mix everything thoroughly.
- d.Continue to cook for 2-3 minutes, stirring occasionally, until the jaggery has completely melted and the coconut is well-incorporated.
- e.Turn off the heat. Let it rest for a few minutes before serving. Serve hot as a side dish with rice and dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh tender cashews if available. They have a unique, soft texture.
- 2Ensure the urad dal in the tempering turns golden brown without burning to achieve the perfect nutty crunch.
- 3Do not overcook the ivy gourd; it should be tender-crisp, not mushy, to provide a nice textural contrast to the soft cashews.
- 4Using coconut oil is key to the traditional Mangalorean flavor, but any neutral vegetable oil can be used as a substitute.
- 5Adjust the jaggery and green chillies to your personal preference for a perfect balance of sweet and spicy.
Adapt it for your goals.
Ingredient Swap
If tendli is unavailable, you can make this dish with French beans, cluster beans (gavar), or even potatoes, adjusting the cooking time accordingly.
Flavor BoostFlavor Boost
Add a pinch of asafoetida (hing) to the hot oil during tempering for a more complex, savory aroma and flavor.
Spicier VersionSpicier Version
For extra heat, add 1/4 teaspoon of red chilli powder along with the turmeric powder.
GarnishingGarnishing
Garnish with finely chopped fresh coriander leaves just before serving for a fresh, herby note.
Why this is on our healthy list.
Heart-Healthy Fats
Cashews and coconut oil are excellent sources of monounsaturated and polyunsaturated fats, which can help lower bad cholesterol levels and support overall cardiovascular health.
Rich in Dietary Fiber
Ivy gourd (tendli) and fresh coconut are high in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Plant-Based Protein
Both tender cashews and urad dal contribute to the protein content of this dish, making it a good option for vegetarians and vegans looking to meet their protein needs.
Provides Essential Minerals
This dish is a good source of minerals like magnesium, manganese, and copper from cashews, which are vital for bone health, energy production, and antioxidant defense.
Frequently asked questions
Bibbe is the Konkani word for tender cashews. These are young, soft cashews harvested before they fully mature and harden. They have a delicate, slightly sweet flavor and a unique, tender texture that is highly prized in coastal Karnataka cuisine.