10th April 2024

Cashewnut Tendli Bhaji

Cashewnut Tendli Bhaji (vegetable)

My aunt-in-law makes a Cashewnut Tendli Bhaji that I’ve always wanted to make. She uses bibe (tender cashew nuts) and gherkins (tendli / tindora) in her vegetable preparation. However, away from Goa, it is difficult to get the bibe and so I experimented with cashewnuts that I soaked in water. The outcome was quite good and similar. Serve this as a side with rice or with chapatis at dinner time.

Serves: 4 Persons

Prep. Time: 20 Mins + 40 Mins. (soaking)

Cooking Time:

Preparation of Cashewnut Tendli Bhaji (vegetable)


  • Tendli (washed & cut lengthwise into 6 Pieces) – 300 gms.
  • Cashewnuts / Bibe – 15 to 18
  • Onion (sliced) – 2 small
  • Coconut (freshly grated) – 50 gms
  • Green Chillies (slit & cut into smaller) – 2 to 3
  • Curry Leaves – 1 small sprig
  • Mustard Seeds – 2 tsp.
  • Turmeric Powder – ½ tsp.
  • Sugar – ¼ tsp. (optional)
  • Oil – 3 tbsp.
  • Salt – ½ tsp. or to taste

Step 1:     Halve the cashew nuts or bibes. If using cashewnuts soak in a little hot water for 40 to 50 minutes.

Preparation of Cashewnut Tendli Bhaji (vegetable)

Step 2:     When you’re ready, heat oil in a pan / vessel on medium heat and when hot splutter the mustard seeds. Then add the curry leaves and after a few seconds, the green chillies. Switch to low heat and sauté for seconds.

Preparation of Cashewnut Tendli Bhaji (vegetable)

Step 3:     Next add the sliced onions and sauté till it turns translucent. Then add the turmeric powder and sauté for a few more seconds. Thereafter, add the chopped tendlis and sauté for 3 to 4 minutes.

Preparation of Cashewnut Tendli Bhaji (vegetable)

Step 4:     Add 50 ml hot water and the salt. Cover and continue cooking on low heat for 12 to 15 minutes till the gherkins are tender (the gherkins should retain their crunch). Don’t overcook.

Preparation of Cashewnut Tendli Bhaji (vegetable)

Step 5:     Now drain and add the cashew nuts and sugar. Mix and cook uncovered for 2 minutes. Finally add the grated coconut. Switch off the heat and give the bhaji a good mix. Serve hot.

Preparation of Cashewnut Tendli Bhaji (vegetable)


  1. You bring such sweet nostalgic memories of the Goan cuisine with Portuguese flavors. I live in Mumbai, and now I know how our loving folks cooked in Goa. It is so good easy and tasty.
    Stay Blessed always for caring to share your expertise.

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