Kajuche Tonak

Main ingredients	Cashewnuts, Onion, Garlic, Dried red chilli, Scraped fresh coconut, Turmeric powder
Cuisine	Goan
Course	Vegetarian main course
Prep time	20-25 minutes
Cook time	20-25 minutes
Serve	4
Taste	Mild
Level of cooking	Easy
Others	Vegetarian

Ingredients

• 200 grams broken cashewnuts (kaju), soaked for 15-20 minutes in warm water and drained
• Fresh coriander sprig for garnish
• Masala paste
• 2 tsps oil
• 1 medium onion, sliced
• 3 garlic cloves
• 1 dried red chilli, broken
• ¾ cup scraped fresh coconut
• Gravy
• 2 tbsps oil
• 2 medium onions, finely chopped
• ½ tsp turmeric powder
• Salt to taste

 

Method

1. To make the masala paste, heat oil in a shallow pan. Add onion, garlic, dried red chilli and coconut, mix and sauté till the mixture turns golden brown. Transfer into the same bowl and allow to cool slightly.
2. Put this mixture into a mixer jar. Add ½ cup water and grind to a fine paste. 
3. To make the gravy, heat oil in a non-stick pan. Add onions and sauté till golden brown.
4. Add the ground paste and mix well. Continue to saute till the oil separates. 
5. Add turmeric powder and salt and mix well. Add 2½ cups water, mix and let it come to a boil. 
6. Add the cashewnuts, mix and cook on medium heat for 4-5 minutes. 
7. Transfer into a serving bowl, garnish with coriander sprig and serve hot.