1 cup cashew nuts halved
1 medium sized tomato, finely chopped
2 medium sized onion, finely chopped
1 capsicum, diced
5 garlic pods, chopped
1 teaspoon coriander seeds
1 teaspoon jeera seeds
3 dry red chilies/ byadgi red chilies
5 peppercorns
2 cloves
1/2 marble sized ball of tamarind
1/2 teaspoon turmeric powder
4 tablespoon oil
1 tablespoon chopped coriander leaves for garnish
Salt to taste
Procedure:
Step 1: Soak the cashew nuts into hot water for atleast 30 minutes. Drain and keep aside.
For the gravy:
Step 2: Heat a kadai and add 2 tablespoon oil. When the oil heats, add ¾ of the finely chopped onion and fry till the onion turns pinkish.
Step 3: Now add chopped garlic and stir till the raw smell of garlic goes away.
Step 5: Add grated coconut and roast till it turns brownish and switch of the gas. Add turmeric powder and tamarind ball, stir and let it cool down.
Step 6: After cooling, grind the above mentioned grated coconut mixture by adding 1 and ½ cups water to make a thin paste. Add more water if needed, but don’t make the gravy very watery. Keep it aside after grinding.
Step 7: Now heat the same kadai which will be empty and add 2 tablespoon oil.
Step 8: To this add onion and fry till it turns pinkish. Add chopped tomato and fry till tomato turns mushy.
Step 9: Now add diced capsicum and stir fry for 10 Minutes or till capsicum softens.
Step 10: Now add the gravy from the mixer and stir well.
Step 11:Add cashewnuts to the gravy in the kadai.
Step 12: Stir and simmer for 10 Minutes. Adjust salt to taste.
Garnish with chopped coriander leaves.
Note: Serve hot with rotis or bread.
I use to order something similar at a local indian restaurant, but I've never had the guts to try to cook it myself. You actually gave me that confidence and I feel exited to try this one out this evening! Wish me luck, I'll need it, heh! 🙂