|Some Cashew’s which we picked from the trees|
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
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 🙂