Thursday 25 August 2022

KAJU CHI BHAJI / KAJU MASALA

KAJU CHI BHAJI / KAJU MASALA


Ingredients :-

Ole kaju / Tender cashewnuts (peeled) - 1 cup
Jeera /  cumin seeds - 1 tsp
Onions large (chopped) - 2 nos
Garlic cloves - 8 to 10 nos
Ginger piece - 1 inch
Sukha Khopra / dry coconut (grated) - 1/2 cup
Haldi - 1/4 tsp
Salt - T.T.
Red chilli pdr - 1/2 tsp
Dhania pdr / Coriander pdr - 1 tsp
Garam masala pdr - 1/2 tsp
Oil - 2 - 3 tbsp
Coriander leaves chopped - 2 tbsp
Tomatoes - 2 nos
Fresh scraped coconut OR dessicated coconut - 4 to 5 tbsp

Method :-

1. Put the tender cashews in warm water to ease the peeling and peel the cashews out of their skin. In case tender cashews are not available you can soak regular cashewnuts in hot water for 10 - 15 min and use.

2. Heat oil, add in jeera. When it crackles add in the roughly chopped onion, ginger, garlic.

3. Saute till it browns well.

4. Add in the grated roasted khopra and mix stir for a min. 

5. Add in haldi, chilli pdr, garam masala pdr, dhania pdr and fry the masalas. Add the coriander leaves and mix.

6. Allow this to cool, add little water if required and grind to a smooth paste.

7. Heat 2 tbsp oil, add this ground paste to the pan.


8. Saute and fry till oil starts to seperate.


9. Grind together the tomato and fresh or dessicated coconut.


10. Pour this paste into the pan. 


11. Fry till the tomato also gets cooked and the oil seperates.


12. Add in the dry masalas like haldi, chilli pdr, dhania pdr, garam masala pdr and salt.


13. Add in the kaju and mix well.


14. Pour in 1 - 1 1/2 cup hot water and bring to boil. Check for seasonings / masalas and add if required as per taste.


15. Serve hot with phulka / chapati / boiled rice.




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