Tender coconut cashew sukke recipe
Tender Coconut Cashew Sukke recipeThis article was published by: Matthew
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|1 large||tender coconut, 100 g|
|50 g||spring onions, chopped|
|1 small||tomato, chopped|
|½ tbsp||garam masala|
|½ tbsp||ginger-garlic paste|
|15||cashew nuts, soaked in water|
|1 tbsp||salt, or to taste|
|2 tbsp||coriander leaves, finely chopped|
|1 tbsp||chilly powder|
|½ tbsp||black pepper powder|
|2 tbsp||tomato ketchup|
InstructionsCut the tender coconut lengthwise into 3 cm juliennes and set aside.
Heat oil in a pan and saute the onions until they become brown. Add chopped tomatoes and cook until soft.
Add the coconut juliennes and sauté for 2 minutes and add chilli turmeric black pepper, garam masala powder and ginger garlic paste. Saute and mix well.
Now add cashew nuts, salt and tomato ketchup. Stir and add water. Simmer over low heat for arond 5-6 minutes.
Remove from heat and garnish with chopped coriander leaves. Serve hot.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Tender coconut cashew sukke recipe
Recipe type: xarchivex
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