How to make Shahala Ani Kajuche Sukke -

Tender coconut and cashewnuts cooked in coconut gravy.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Tender coconut fresh, Cashewnut

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Arbi Masala, Khichuri, Kakdi Ki Sabzi, Boondi aur Spring Onion ki Sabzi.

Shahala Ani Kajuche Sukke

Shahala Ani Kajuche Sukke Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shahala Ani Kajuche Sukke Recipe

  • Tender coconut fresh cut into 2 inch pieces by 1/4 inch slices 1 cup

  • Cashewnut soaked for 1 hour 25-30

  • Oil 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Garlic crushed 3-4 cloves

  • Onion chopped 1 large

  • Curry leaves 5-6

  • Tomatoes chopped 2 medium

  • Red chilli powder 1 teaspoon

  • Sea salt to taste

  • Tomato puree 3 tablespoons

  • Fresh coconut grated 2 tablespoons

  • Thick coconut milk 1/2 cup

  • Fresh coriander leaves chopped a few sprigs

Method

Step 1

Heat oil in a pan, add cumin seeds, crushed garlic and chopped onion; sauté till onion is lightly browned. Add curry leaves, chopped tomatoes, turmeric powder and red chilli powder and cook for a while.

Step 2

Add the soaked cashew nuts and a little water. Cook for a few minutes, and stir in the sea salt and tomato purée. Mix in the tender coconut and grated coconut.

Step 3

Stir in the coconut milk and cook till almost dry. Add chopped coriander leaves and mix well. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.