OLYA KAJUCHI BHAJI (Tender cashew gravy)

SUMMER SPECIAL RECIPE Olya Kajuchi bhaji is a simple dish packed with flavors. A recipe from the konkan cuisine having Cashew nuts as the hero of the dish that is cooked in freshly made vatan. The rich and creamy fabulously tasting olya kajuchi bhaji is a delight at any time. Have served this with jowarchi bhakri and mint flavored buttermilk.❤️💚

Link for Jowar Roti

https://www.hemafoodstudio.com/post/jowar-rice-roti

You tube Link:

https://youtube.com/shorts/BGLnTw1nz10?feature=share

https://youtube.com/shorts/mk_mkTSw0jI?si=HEK4ggqQMgf_jecc

Ingredients:

For grounded masala:

· Dry coconut – ½ cup

· Oil – 1 tbsp

· Onion – 1 big

· Ginger – 1 inch

· Garlic – 6-7 cloves

· Green chilies – 2-3

· Coriander leaves – handful

For gravy:

· Oil – 1 tbsp

· Garlic – 4-5 (crushed)

· Turmeric powder - ½ tsp

· Chilli powder - 1 tsp

· Garam masala – 1 tsp

· Salt

· Tomatoes – 1 medium (chopped)

· Potato – 1 big (chopped)

· Fresh tender cashew – 150-200 gms

· Coriander leaves – finely chopped

Method:

· Soak the tender cashew for 6-8 mins in hot water.

· Take a kadai dry roast the dry coconut till it turns aromatics and slightly brown in color.

· Now add little oil and add chopped onion, ginger, garlic and green chilies. Fry till the onion turns translucent in color.

· Take a mixer jar and grind the above fried ingredients along with a handful of coriander leaves.

· Now take a utensil of your choice. Add oil and add the crushed garlic.

· Fry for few minutes and now add the turmeric powder, red chili powder and garam masala.

· Now add the grounded paste and fry for few minutes.

· Add the chopped tomato and potato pieces. Give a good mix, now add the soaked tender cashew. Add little water and cover and cook.

· Once the potatoes are cooked properly garnish it with freshly chopped coriander leaves.

· Serve this with bhakri/ roti or vade.

****You can also add cooked potatoes to save the cooking time.