Ingredients

Cashew nut – 1 cup
Shallots – 2 ½ cup
Onion chopped – 1 cup
Ginger – one small pices
Garlic – 4 cloves
Green chillies – 4 no
Tomato – 3
Coconut milk – 1 cup
Coriander powder – 1 table spoon
Cumin powder – ½ tea spoon
Coriander seed – 1 tea spoon
Coconut oil – As required
Mustard Seed – ½ tea spoon
Dried chillies – 4
Salt / Curry Leaves – As required

Method of preparation

Take a pan, heat coconut oil add mustard seed, dried chillies, curry leaves and allow to splutter. Add ginger garlic pieces, sliced green chilly , onion and saute. When the onion get fried add the masala powders . add tomato and required salt and cook it in law flame. When it get thickened add the shallots one by one and cook again in low flame. The add the roasted cashew nut and remove from stove. Finally add the spluttered mustard seed and can serve.

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