Cashewnut Masala

Published under: Curries and Gravies

Cashewnuts – 1/2 cup
Cumin seeds – 1 tsp
Kashmiri chillies – 11
Turmeric powder – 1/4 tsp
Mustard seeds – 1/4 tsp
Garlic – 6 flakes
Jaggery – 2 tbl sp
Tamarind juice – little
Vinegar – 1 tsp
Onion – 1 (big size)
Coconut extract – 1 cup
Oil – 4 tbl sps

1. Grind cumin seeds, mustard, garlic, chillies, turmeric in vinegar.
2. Chop onions finely.
3. Heat oil, fry onions till golden, put ground masala, jaggery and cool till oil floats.
4. Add raw cashews and fry till masala coats on it.
5. Pout coconut extract and cook till cashews are tender.
6. Mix tamarind juice and salt
7. Cook in reduced flame and serve hot.

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