Shahala Ani Kajuche Sukke Tender coconut and cashewnuts cooked in coconut gravy. By Sanjeev Kapoor 02 Mar 2016 in Recipes Course New Update Main Ingredients Tender coconut fresh, Cashewnut Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Shahala Ani Kajuche Sukke 1 cup Tender coconut fresh cut into 2 inch pieces by 1/4 inch slices 25-30 Cashewnut soaked for 1 hour 1 tablespoon Oil 1/2 teaspoon Cumin seeds 3-4 cloves Garlic crushed 1 large Onion chopped 5-6 Curry leaves 2 medium Tomatoes chopped 1 teaspoon Red chilli powder to taste Sea salt 3 tablespoons Tomato puree 2 tablespoons Fresh coconut grated 1/2 cup Thick coconut milk a few sprigs Fresh coriander leaves chopped Method 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. 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. Stir in the coconut milk and cook till almost dry. Add chopped coriander leaves and mix well. Serve hot. Nutrition Info Calories 959 Carbohydrates 52.5 Protein 14.3 Fat 76.9 Other Fiber 11.2gm #Oil Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article