Ingredients
– 1 cup cashew nuts
– 2 tablespoons oil
– 1 teaspoon mustard seeds
– 1 onion, finely chopped
– 2-3 green chilies, slit
– 1 teaspoon ginger-garlic paste
– 400 ml coconut milk
– 1 teaspoon turmeric powder
– 1 tablespoon tamarind pulp
– Salt to taste
Method
1. Heat the oil in a pan over medium heat.
2. Add mustard seeds and let them pop for a few seconds.
3. Stir in chopped onion and green chilies. Cook until the onion is soft.
4. Mix in ginger-garlic paste, turmeric powder, and cashew nuts. Sauté for a few minutes.
5. Pour in coconut milk and tamarind pulp. Simmer until everything is heated through.
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