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Preparation
Desiccate the fresh coconut, finely chop the onions and tomato. Heat the colourless, odorless Kriti cooking oil in a pan. After the oil is heated, add the yellow mustard seeds and curry leaves. Put the finely chopped onion and sauté till it turns light pink. Now add the chopped tomatoes, red chilli powder and salt and mix well. Add the desiccated coconut and the soaked and coarsely ground cashewnuts and cook on high flame for a minute.
Garnish with chopped coriander leaves and coconut and serve hot. |
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