Shahala Ani Kajuche Sukke

Ingredients 

• 1 cup fresh tender coconut, cut into 2 inch pieces by 1/4 inch slices
• 25-30 cashewnuts , soaked for 1 hour
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 3-4 garlic cloves, crushed
• 1 large onion, chopped
• 5-6 curry leaves
• 2 medium tomatoes, chopped
• 1 teaspoon red chilli powder
• Sea salt to taste
• 3 tablespoons tomato puree
• 2 tablespoons scraped fresh coconut 
• 1/2 cup thick coconut milk
• A few fresh coriander leaves, chopped

Method

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

Nutrition Info