Ole kaju is speciality of Konkan region. Ole kaju or tender cashews are available only in the beginning of summer. These tender cashews need to be peeled carefully so as to obtain the nut. This is quite a tedious process. But the the outcome is soft velvety delicious gravy. There are various recipes made from tender cashew. Here I am sharing my version of kaju cha lipta which is semi gravy.
150 grams tender cashews
1 large onion chopped
1 medium sliced onion
1/4 cup dry coconut
1 tsp poppy seeds
2 tsp pumpkin seeds
1/4 tsp turmeric
1 tsp red chilli powder
1/4 tsp garam masala powder
1 tsp ginger garlic paste
2 kokam petals
2 tbsp oil
Salt to taste
Coriander to garnish
Soak the tender cashews in hot water for 30 minutes. Then carefully peel the outer covering so as to obtain cashews Taking care not to break them. Wash them thoroughly and keep aside. This a time consuming process and needs to be done with patience. Once this done, rest of the procedure is simple
Take some oil and saute onions and dry coconut till then are golden brown in colour.
Similarly roast poppy seeds. Soak pumpkin seeds in hot water for 15 minutes.
Once the onion, coconut mixture is at room temperature, grind it along with poppy seeds and also pumpkin seeds. Add some water to make amooth paste.
Poppy seeds gives an earthy taste to the gravy and pumpkin seeds give the required thickness.
Heat oil in pan. Add chopped onions and saute till they are translucent. Now add ginger garlic paste and saute well till it turns aromatic. Add few drops of water and cover & cook for 5 minutes.
Add add the dry spices and mix well. Now add the onion, coconut paste. Adjust salt and water.
Now mix the peeled cashews. Lightly mix and cover and cook for 8-10 minutes. Check water in between. Add kokam petals. If needed add water. Once the cashews are cooked, olya kaju cha lipta is ready. Garnish with fresh coriander.
Serve with Chapati, paratha or poori.