Author Notes
A traditional recipe from the western coast of India, this quick stir fry makes for an excellent side to rice dishes. —Saee Khandekar
Ingredients
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2 cups
Tender cashew nuts (or dried cashews soaked in hot water for two hours)
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1 teaspoon
ghee
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1
green chili, chopped
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1/2 teaspoon
cumin seeds
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1 pinch
asafetida
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1/8 teaspoon
roasted cumin seed powder
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1/4 teaspoon
sugar
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1/4 cup
freshly greated coconut
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handful
chopped cilantro
Directions
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Heat the ghee on medium heat in a wok or pan. Add the cumin and green chilies and saute momentarily until fragrant. Add the asafetida and immediately tip in the tender cashews.
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Toss lightly (try not to use a spoon–the cashews are very tender and brittle) and add the salt and cumin seed powder. Cover and cook for 4-5 minutes.
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Add sugar, coconut, and coriander and toss one final time. Remove and serve hot!
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