As summer begins, the markets start filling up with seasonal delights like mangoes, jackfruit, and jamuns. Among these summer treats, another special seasonal delight that attracts everyone is fresh cashew nuts. Skilled home cooks use these tender cashews to prepare a variety of delicious dishes. One such spicy and flavourful Goan delicacy made from fresh cashews is called Biya Bhaji.
In Goa, fresh cashew nuts are locally known as Biya or Bibe.
These tender cashews have an amazing taste on their own. When cooked with aromatic spices and masala, they turn into a rich and mouthwatering masala gravy that is truly irresistible.
Now let’s see how to prepare this tasty and traditional Biya Bhaji.
Ingredients for Biya Bhaji
Main Ingredients
- Fresh cashew nuts – 70 to 80
- Fresh grated coconut – 2 bowls
- Onions – 2
- Tomatoes – 1 or 2
- Finely chopped coriander leaves – 1 bowl
- Oil – 2 tablespoons
- Turmeric powder – 1/4 teaspoon
- Salt – as required
Ingredients for the Masala
- Coriander seeds – 1 tablespoon
- Black peppercorns – 1/2 teaspoon
- Cloves – 2 to 3
- Black cardamom – 1
- Green cardamom – 2
- Cinnamon – 1 inch
- Dry red chillies – 6 to 7
(or 2 teaspoons red chilli powder)
Method to Prepare Biya Bhaji
- Soak the fresh cashew nuts in water overnight. This makes it easier to remove their outer skin the next morning.
- Heat a little oil in a pan and roast all the whole spices one by one.
- Remove the roasted spices. In the same oil, roast the dry red chillies and then sauté one sliced onion until golden brown.
- Once the onion is done, roast the fresh grated coconut in the same pan until it turns light reddish-brown.
- Grind all the roasted ingredients together into a fine masala paste.
- Heat oil in another pan. Add the finely chopped onion and sauté it well.
- Once the onion becomes soft, add the chopped tomatoes.
- When the tomatoes are cooked, add the peeled cashew nuts along with a little salt and enough water to cover them. Cover the pan and cook on low heat until the cashews become tender.
- After about 7–8 minutes, or once the cashews are nearly cooked, add the prepared masala paste along with 1 to 1½ bowls of water. Mix everything well so that the masala blends evenly, then cover the pan again and continue cooking.
- Let it simmer on low heat for another 5–10 minutes until the cashews become soft and tender. If the gravy becomes too thick, add a little water as needed.
- Once the cashews are fully cooked and the masala has blended well with the gravy, add garam masala and adjust the salt to taste, keeping in mind that some salt was already added while cooking the cashews.
- Garnish with finely chopped coriander leaves and serve the Biya Bhaji hot with chapatis or pav. It can also be enjoyed as a spicy side dish with rice.
This authentic Goan Biya Bhaji, packed with rich spices and bold flavours, is sure to become one of your favourite summer dishes.
