Cashew and Coconut Bhaji

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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