Raksha's Kitchen

Cashew Subzi | Cashew Fruit Recipe | Goan Recipe

by 20 Comments

Sharing is caring!

In Goa we get plenty of cashew fruits. They grow in summer season in Goa i.e. starting in the months of March, April and May. If you happen to visit Goa in this season, do try to visit the outskirts of city limits. On the highways you will see a lot of cashew trees.

 

Last month I was in Goa to take rest. Also visited our family deity “Shree Bhagwati” at Khandola in the remote village of Goa. On way we picked up some cashews. We stopped on the way, parked the car and went to pick cashew fruits from the trees. My hubby just shook some branches and yummy cashew apples fell off from the tress. We collected them and kept in the backseat of our car. Yum mm, the car was filled with very nice cashew smell.
Some Cashew’s which we picked from the trees
This time I had cashews, well after some 5 years. But I felt very happy to collect the cashews from trees rather then asking someone to get them for us. When we reached home, I told my Mom to teach me how to prepare Cashew Subzi popularly known as “Kaju Shaak” in Goa. My hubby had never even heard that something called Cashew Subzi can be prepared. My mom prepared the Subzi and I noted the recipe. The recipe is given below. Since the Cashew has a sweetish taste, this subzi also has a sweetish taste. One may avoid putting tamarind to this. But we prefer a bit of tangy spicy taste, so we added tamarind and chilly powder to it.

 

When my hubby tasted this subzi he just loved it. I am sure you all will too. Just give it a try once.
If you get Cashews somewhere, do try out this Subzi.

Ingredients:
5-6 cashew fruits
1 teaspoon mustard for the gravy
1 teaspoon mustard for seasoning
2 tablespoon grated coconut
1 teaspoon asafoetida
1 teaspoon turmeric powder
2 teaspoon red chilli powder
1 tablespoon jaggery
1 teaspoon tamarind pulp
Oil for seasoning
Salt to taste

Insutructions:
For the gravy:
Heat a small pan and fry the mustard seeds for 1 minute without adding oil. Switch off the gas and let them cool down.
Grind together 2 tablespoon grated coconut,cooled mustard seeds from above,turmeric powder, chilli powder, jaggery and tamarind pulp.

For the Subzi:
Cut the cashew fruits into 1 inch pieces.
In another pan, add 1 tablespoon oil and add mustard seeds. Let the mustard seeds splutter, then add asafoetida. Now add the chopped cashew fruits and fry for 5 minutes by stirring continuously.
Finally add the grounded mixture and mix well.
Add salt to taste.
Keep covered for 10 minutes and let it cook on low flame.

Serve it hot with rice/roti/chapatis 🙂

You might also like:

Prawns Biryani
Fish Fry with Sardines
Easy Potato Fritters
3 Bean Salad
Goan Crab Curry / Kullyache Tonak
Ultimate Upma
Colostrum Pudding | Poss | Kharwas | Colostrum Recipe
Schezwan Hakka Noodles

Sharing is caring!

Reader Interactions

Comments

  1. Priya Yallapantula

    wow, that's new. I have never seen cashew with that fruit (obviously). Sounds superb.

    Reply

  16. Raksha

    Hi Priya,

    Thanks for the comment. But this subzi is not made from the nuts, it is made from the fruit. Please check the picture above to check the cashew fruit 🙂

    Regards,
    Raksha

    Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe now for FREE recipes!