Ingredients:

• 15 – Cashewnuts
• 1 – Green Coconut with flesh
• 2 tbsp – Refined oil
• 2 – Onions, chopped fine
• 1 – Tomato, chopped
• 2 – Green chillies, chopped
• 1/2 tsp – Turmeric
• Salt to taste
• 1/2 tsp – Sugar
• 1 cup – Fresh coriander

Method:

1. Soak the cashewnuts in hot water for 5 mins. Cut the green coconut flesh into finger sized pieces.
2. Heat the oil in a karahi. Fry the onions till they begin to go slightly brown.
3. Add the tomatoes, green chillies, turmeric and cook until tomatoes are soft. Add coconut, cashewnuts, salt and sugar. Saute for 2 mins. There should be a thick gravy.
4. Garnish with fresh coriander.
5. Serve with rotis or parathas.