Tuesday, February 26, 2013

Bibbe Humman

Bibbo or tender cashenut is a popular delicacy among GSBs. In the high Season from February to May, GSBs make various preparations with bibbo. Bibbe Upkari, Aambat, Sukkhe, Saghlen, Song, Vaagu, Valval and Humman are few of them.

Bibbe Humman is made just like Batate Humman or Prawn Humman but amount of red chillies used here is less than in other cases. A spicy tangy coconut based masala is freshly ground, calculated amount of fresh bibbo is cooked along with, garnished with asafotoeda solution and coconut oil to finish off a delicious aromatic curry which can be consumed with rice, idlis or chapathis.

Bibbe Humman
Fresh Bibbo(Tender Cashews) - 100
Potato - 1 medium(Optional) peeled and cut into small bits.
Green chillies - 2-3 cut into small round bits
Grated Coconut - 1/2
Red short chillies - 4-6 Roasted with little oil
Tamarind - Size of a cherry
Salt - To Taste
Asafotoeda - A pinch dissolved in little water
Coconut Oil - 2 Tsp

Fresh Bibbo(Pic courtesy: Nisha Baliga Shenoy) 
Soaked Bibbo(Pic courtesy: Nisha Baliga Shenoy)
Wsh and soak bibbo in slightly hot water for 2 hours.
Peel and separate the halves.
Cook the bibbo and optional potato bits with two cups of water(or water sufficient to submerge them) and salt to taste, till tender.
Grind grated coconut along with roasted red chillies and tamarind to a smooth paste using little water.
In a thick bottomed wide mouthed vessel, Add the cooked bibbo along with the water, ground masala paste and green chilli bits.
Adjust volume of water and salt according to need.
The gravy should be thick but not dry.
Cover and bring to a boil.
Simmer for 2-3 mins.
Add asafotoeda solution and coconut oil.
Mix and and serve with rice, chapathis or idlis.

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