How to make Shahala Ani Kajuche Sukke -
Tender coconut and cashewnuts cooked in coconut gravy.
This recipe is from the book Konkan Cookbook.
Main Ingredients : Tender coconut fresh, Cashewnut
Cuisine : Maharashtrian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Cashew And Paneer With Broccoli Saeb aur Baingan ki sabzi Orange Glazed Vegetables Thai Paneer Green Curry
Shahala Ani Kajuche Sukke Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Shahala Ani Kajuche Sukke Recipe
Tender coconut fresh cut into 2 inch pieces by 1/4 inch slices 1 cup
Cashewnut soaked for 1 hour 25-30
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Garlic crushed 3-4 cloves
Onion chopped 1 large
Curry leaves 5-6
Tomatoes chopped 2 medium
Red chilli powder 1 teaspoon
Sea salt to taste
Tomato puree 3 tablespoons
Fresh coconut grated 2 tablespoons
Thick coconut milk 1/2 cup
Fresh coriander leaves chopped a few sprigs
Method
Step 1
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.
Step 2
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.
Step 3
Stir in the coconut milk and cook till almost dry. Add chopped coriander leaves and mix well. Serve hot.
Nutrition Info
Calories : 959 Kcal
Carbohydrates : 52.5 gm
Protein : 14.3 gm
Fat : 76.9 gm
Other : 11.2gm
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