During a casual conversation with a friend from Mangalore I
mentioned that we had some cashew apples and she told delicious sabzi can be
prepared with them. I was thrilled to hear that and gave some cashew apples to
her and she sent me the preparation. We relished it so much that I got the
recipe and this week I prepared it. It goes well with chapatis as well as with
steamed rice.
Ingredients:
3 ripe cashew apples cleaned and cut into cubes
½ cup grated coconut
3 red chillies broken to pieces
2 tsps coriander seeds
2tbsps oil
½ tsp mustard seeds
½ tsp fenugreek seeds
A few curry leaves
1/3 tsp turmeric powder
Salt to taste
Jaggery to taste
A small ball of tamarind
1 cup water
Instruction:
- - Heat a small quantity of oil, fry the broken
pieces of red chillies, remove and keep aside. In the same oil, fry the
coriander seeds and when they cool down, grind with the grated coconut.
- - Meanwhile, heat the remaining oil in a thick
bottomed pan and add mustard seeds. When the splutter, add fenugreek seeds, curry
leaves and the cubed cashew apples.
- - Saute for a few seconds, add turmeric powder,
tamarind and water and let it cook (takes about 6 minutes)
- - Now add the ground coconut, jaggery, and mix
well. Let it simmer for five minutes and remove from fire.
