A traditional recipe which is prepared only with potatoes on a normal day and prepared with tender cashew(bibbo) on special occasions. When bibbo is not in season, dry cashew can also be used. A simple no fuss dish which tastes amazing and has a special place in function food as well typically paired with shevei(string hoppers) which is one of the best combos. This dish does not make use of onion or garlic and no tadka too! The Creaminess of coconut, richness of cashews and mild sweetness of potatoes (probably I should call it potatoness 😄 as most people love the taste n no different explanation needed!) Makes this dish unique and favorite of many.
Below is the simple method of preparation:
- Medium size potato – 1
- Cashews – 20-25
- Grated coconut – half
- Red chilli – 6
- Tamarind – gooseberry size
- Hing – pinch
- Coconut oil – 1tsp
Method of preparation:
- Peel the skin of the potato and cut it into small cubes
- Wash the potato and add it to a vessel along with the cashews.
- Add little water to this and bring to boil. Then continue to cook on medium flame till potato turns soft. Do not overcook to make it mushy.
- Now prepare a masala with grated coconut, fried red chilli and tamarind.
- Grind to a fine paste by adding little water
- Once potatoes and cashews are cooked, add the masala and the water from cleaning the mixie.
- Let the curry be medium thick. Do not add much water.
- Add salt and slow cook till the raw smell of the masala goes away.
- Take 2 tsp water add hing to it and prepare hing water(hinga udda). Best to use compound hing but you can use the powder as well.
- Add this hing, a tsp of coconut water and mix well.
- Switch off the flame. Enjoy hot with shevei Or rice.