Tender coconut cashew sukke recipe

Tender Coconut Cashew Sukke recipe

This article was published by: Matthew

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Ingredients

1 large	tender coconut, 100 g
30 ml	oil
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
240 ml	water
2 tbsp	coriander leaves, finely chopped
1 tbsp	chilly powder
½ tbsp	turmeric
½ tbsp	black pepper powder
2 tbsp	tomato ketchup

Instructions

Cut 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.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a