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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