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| Main Ingredients | Tender coconut flesh, Cashewnuts |
| Cuisine | Konkani |
| Course | Main Course Vegetarian |
| Prep Time | 1.30-2 hour |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 sliced cup tender coconut flesh
- 25-30 cashewnuts, soaked for an hour
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 3-4 garlic cloves, crushed
- 1 large onion, chopped
- 5-6 curry leaves
- 2 medium tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Sea salt to taste
- 3 tablespoons tomato puree
- 2 tablespoons scraped fresh coconut
- 1/2 cup thick coconut milk
- 2 tablespoons chopped fresh coriander leaves
Method
- Heat oil in a pan and add cumin seeds, garlic and onions and sauté. Add curry leaves and stir.
- Add tomatoes, turmeric powder, red chilli powder and cook for a while. Add cashewnuts and a little water.
- Cook for a while, then add sea salt, tomato puree and mix. Add tender coconut slices and scraped coconut and stir.
- Add coconut milk and cook till almost dry. Add coriander leaves and mix well. Serve hot.
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