Olya Kajuchi usal -rassa bhaji |Tender cashewnuts masala Curry

Olya Kaju Chi Aamti- usal -rassa bhaji  is a spicy curry of Kajus (cashews). tender cashew are called ole kaju in marathi.

It is a spicy preparation and is savoured by the Malvani populace.


I have tasted this ole kaju bhaji during my chilhood days.even today we get ole kaju in alibaug during summer season.Skinned tender cashew nuts can be freezed for upto a month.


Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies

Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.
 Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi).

Ingredients:
 

Kaju ( fresh, tender cashew nuts ) 1 cup - Alternatively, soak unsalted dried cashew nuts in water for  2 hours
Onion 2
Coconut ½ cup
Red chilly powder 1 tsp,
garam masala powder ½ tsp
Turmeric powder ½ tsp
 Coriander leaves 1 tbsp,
Jaggery 1-2 tsp
tamarind paste 1 tsp
1 tsp mustard (rai) seeds+ 1 tsp jeera seeds
Oil 2 tbsp,
 Salt.





Method :
 1.Soak  fresh tender cashews,  in hot water so that their skins come off easily. Skin the cashew nuts and wash them thoroughly rubbing with your hands under running water

2.prepare onion coconut vatan ( paste) .For vatan finely Chop 1 onion. Place a Frying pan on heat and add one Tablespoon of oil. Then add finely chopped onion and fry till its golden brown.Add grated coconut to it and fry till both the ingredients are mixed properly and turned golden brown.Make a fine paste of this mixture by adding 1/4th cup of water to it.

3.In a kadai heat 1 tbsp oil ,let mustard jeera crackle. Add turmeric and asafoetida fry chopped  onion till brown.

4 .Then add Malvani Masala and garam masala powder and keep frying on low flame.


5. next add cashews & saute for 2 minutes . Allow to cook for 10-15 mins by adding 1 cup of water on low flame. Once the Cashewnuts are cooked,add onion coconut vatan ( paste) to it and mix well.Add salt.

6.Add jaggery ,tamarind paste ,salt. Allow to Cook covered  for 10 mins on medium flame till it gets mixed well. Add water as per desired thickness of masala.

7.Kaju curry is ready garnish with coriander leaves.

8.Serve Kaju Curry with rice bhakri,  vade or chapati & plain steamed rice.


 




Tips and Variations:
 1) This recipe tastes best with  tender cashew nuts ( called 'ole kaju' in Marathi) .Nevertheless, you may substitute unsalted dried cashews for the tender ones. Soak them for 2 hours before use.

2) Substitute black Maharashtrian masala for garam masala.

3.) instead of ground coconut onion vatan (step2) you can add fresh coconut in step 5 .rest process remains same.