Tender Coconut and Cashew Sukke
Sukke is a dry curry. A speciality of Goa. The Cashew and tender coconut pieces gives a nutty subtle flavour. Goes well with plain rice, phulkas, puri and a plain toasted bread.
Tender coconut pieces ( sliced to long pieces) – 3 cups
Whole Cashew nuts – 1 big handful ( soaked in hot water for 1/2 an hour and drained and cover it and keep it aside till the time of use )
Grated onion – 1/2 cup
Grated tomato – 1 cup
Pounded garlic – 4 flakes
Peeled and pounded ginger – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Jeera powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Kashmiri chilli powder – 1 teaspoon
Salt to taste
Garam Masala Powder – 1/2 teaspoon
Tomato ketchup – 1 teaspoon
Oil – 3 tablespoons
Jeera – 1 teaspoon
Finely chopped spring onion greens – little
Heat a pan. Season. First, fry the grated onion. When the onion turns golden, add the turmeric powder, sauté for 2 minutes on sim flame. Add the pounded ginger and garlic. Sauté for 5 minutes on sim flame. Add the grated tomatoes. Sauté on sim flame for 5 minutes. Add the chilli powder, garam masala powder, jeera powder and the coriander powder. Sauté on sim flame for 3 minutes. Add the salt to taste. Add the sliced tender coconut pieces and the drained cashew nuts. Mix gently. Add the tomato ketchup. Mix gently. Switch off the stove. Garnish and serve hot.
1) The tender coconut has to be little thick. Only then you can cut it to slices.
2) After adding the sliced tender coconut pieces, mix it gently. Let the coconut pieces be intact.
3) Can also garnish with little chopped green coriander leaves.