Tender cashewnuts are found in plenty in the Konkan and Goa region. Typically from June to August month. They have a unique taste and flavour of the their own and are relished by one and all. Usually are used in a thick gravy like accompaniment. This is a different style of preparing a dry accompaniment by stir frying these. One of the favourite dishes at our home, again very very easy to prepare... Is so tasty that can actually be had as a dry snack !!!. Hope you enjoy this recipe.
INGREDIENTS :
Tender cashewnuts or OLE KAJU (Marathi) 250 gms
Oil 1 to 2 Tbsp
Mustard seeds 1 tsp
Hing powder 1/2 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp (Adjust as per taste)
sugar 1/2 tsp
Freshly grated coconut 1/2 Bowl
Coriander leaves chopped 1/2 Bowl
Salt to taste
METHOD :
1. Soak the Tender cashewnut in warm water for one hour. So it becomes easy to remove its skin .
2. After Soaking remove the skin of all the cashewnuts and keep aside. This is a little tedious task but totally worth the effort.
3. In a wok or kadai , heat the oil.
4. Add the mustard seeds. Once seeds crackle add hing powder and turmeric powder. Stir for a minute .
5. Now add the peeled cashew nuts to this and mix well.
6. Keep on low flame and stir occasionally.
7. Keep stirring till the cashewnuts turn crisp and brownish in colour.
8. Now add the sugar, red chilli powder, freshly grated coconut, salt to taste and mix well.
9. Keep stirring . Add the coriander too (Keep some aside for garnishing).
10. Stir for some more time and your dish is ready.
11. Garnish with chopped coriander and serve hot with Phulkas or steamed rice.
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