Ingredients:

• 50gm – Cashew nut
• 1 cup – finely sliced Onion
• 2 – Tomato
• 1 cup – boiled peas
• 1 tsp – ginger-garlic paste
• 1 tsp – chilli powder
• 1 tbsp – Ghee
• 1 tsp – grated cheese
• 1 tsp – chopped Coriander leaves
• A pinch of Asafoetida
• Salt to taste

Method:

1. Roast the cashew nuts in 1 tsp ghee and keep it aside.
2. Heat 1 tbsp of oil in a kadai and saute the onions.
3. Put the tomatoes in boiling water for 10 minutes. Peel off the skin and cut them into small pieces.
4. Add the tomatoes and other ingredients to the sauteed onions.
5. Add 1 cup of water and cook for 5-10 minutes, in medium flame.
6. Add the roasted cashew nuts and cook for another 5 minutes.
7. Garnish with grated cheese and chopped coriander leaves.

Recipe courtesy of Radhika Vijay Karthik