Bibbe Sagle

Spicy Cashew nut curry made in konkani way


  • 2/3 cup cashew nuts, tender
  • 3 teaspoons coconut oil
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds / methi dana
  • 3 dry red chillies
  • 2 teaspoons coriander seeds
  • 1 sprig curry leaves
  • Salt
  • 1 tamarind ball, marble size
  • 3/4 cup coconut, grated


  1. Boil cashewnut in water till tender. Keep aside.
  2. Roast Coriander seeds, fenugreek, red chillies in tablespoon of oil. Grind along with coconut and tamarind to coarse paste.
  3. Heat paste along with water and bring to boil. Place boiled cashew nuts. Simmer.
  4. Temper with hot oil, fried mustard seeds and curry leaves.
  5. Serve Bibbe Sagle hot with rice.

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