Cashew and Coconut Bhaji
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 lb raw cashew nuts
- 2 tablespoons vegetable oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon Urad Dal
- 2 -3 dried hot red chilies, torn in pieces
- 1 teaspoon salt
- 1⁄2 teaspoon ground turmeric
- 1⁄2 cup water
- 1 cup freshly grated coconut
- 2 fresh hot green chili peppers, slit lengthways
- 1 tablespoon chopped cilantro
-
For Goan Five-Spice Mix
- 10 green cardamom pods
- 14 cloves
- 1 teaspoon cinnamon stick (broken in small pieces)
- 1 1⁄2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
directions
- Place the cashew nuts in a large bowl, cover with water, and soak 8 hours or overnight, then drain.
- Place all the ingredients for the Goan five-spice mix in a clean coffee grinder, and grind until smooth.
- Reserve one teaspoon and store the remainder in a tightly lidded jar for future use.
- Heat the oil in a large heavy-based pan over medium-high heat.
- Add the mustard seeds, and as soon as they splutter and pop add the cumin, urad dal and red chilies.
- Saute stirring until the chilies darken, and the dal starts to color, around 10 to 15 seconds.
- Add the cashew nuts and salt, and cook for a minute or two.
- Next add the turmeric, stir, then toss in 1/2 cup water.
- Bring to the boil, then immediately lower the heat to low, cover pan and allow to simmer gently for 15 minutes.
- Check after 10 minutes, and if the water has evaporated add a splash more.
- After 15 minutes, remove the cover and add the coconut, green chilies and the 1 teaspoon of Goan five-spice mix.
- Mix well, heat briefly, and serve garnished with cilantro.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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