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Home Dish Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry)

Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry)

Name: How to cook Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

Pooja M. Pandit

Olyaa Kaajuchi Bhaaji (Tender Cashewnuts Curry)

#mysterybox3 Olyaa Kaaju Chi Bhaaji is a speciality from Konkan region in Maharashtra. You will find a variety of dishes prepared using these tender cashews in the Konkan region, some sweet, some savoury! With the onset of summers, arrive the tender cashews in the markets.

Ingredient

Food ration :

5-6 servings

Cooking time :

25 min

2 cups

Tender Cashewnuts (200 gm tender cashews)

1Small

Potato Cubed Optional

1/2 cups

Finely Chopped Onions

1/2 tsp

Turmeric Powder

1/2 tsp

Bedgi Red Chilli Powder

1/2 tsp

Kashmiri Red Chilli Powder

3/4 tsp

Garam Masala Powder

1/2 tsp

Tamarind (seedless)

To Taste

Salt

1 1/2 tbsp

Oil

1/3 cup

Sliced Onions

1/2 cup

Fresh Grated Coconut

1/2 tsp

Mustard Seeds

1/4 tsp

Asafoetida

Cooking instructions

* Step 1

To make Olyaa Kaaju Chi Bhaaji, soak the tender cashewnuts in sufficient clean water for about 2 hours.

* Step 2

Apply some oil on your palms and peel the cashews as the peels can cause itchiness. Set aside till further use.

* Step 3

For the coconut paste, heat a kadhai and add oil to it. Add the sliced onions and saute till translucent.

* Step 4

Add to it the grated coconut and saute till it turns slightly brown in colour. Switch off the flame and let the mixture cool down.

* Step 5

In the meantime, heat a pressure pan and add oil to it for tempering.

* Step 6

Add the mustard seeds. As soon as they splutter, add the asafoetida.

* Step 7

Add the chopped onions and saute till translucent.

* Step 8

Add the turmeric powder and the red chilli powders and mix well.

* Step 9

Add to it the peeled tender cashews and cubed potatoes and mix. Add water upto the level of the vegetable and bring to a boil.

* Step 10

Close the lid and cook upto 3 whistles on high heat. Open the lid only when the pressure releases naturally.

* Step 11

In the meantime grind the cooled coconut onion roasted mixture in a mixer grinder alongwith the tamarind, using sufficient water, to get a smooth paste.