In Goa we get plenty of cashew fruits. They grow in summer season in Goa i.e. starting in the months of March, April and May. If you happen to visit Goa in this season, do try to visit the outskirts of city limits. On the highways you will see a lot of cashew trees.
Last month I was in Goa to take rest. Also visited our family deity "Shree Bhagwati" at Khandola in the remote village of Goa. On way we picked up some cashews. We stopped on the way, parked the car and went to pick cashews from the trees. My hubby just shook some branches and yummy cashews fell off from the tress. We collected them and kept in the backseat of our car. Yum mm, the car was filled with very nice cashew smell.
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| Some Cashew's which we picked from the trees |
This time I had cashews well after some 5 years. But I felt very happy to collect the cashews from trees rather then asking someone to get them for us. When we reached home, I told my Mom to teach me how to prepare Cashew Subzi popularly known as "Kaju Shaak" in Goa. My hubby had never even heard that something called Cashew Subzi can be prepared. My mom prepared the Subzi and I noted the recipe. The recipe is given below. Since the Cashew has a sweetish taste, this subzi also has a sweetish taste. One may avoid putting tamarind to this. But we prefer a bit of tangy spicy taste, so we added tamarind and chilly powder to it.
When my hubby tasted this subzi he just loved it. I am sure you all will too. Just give it a try once.
If you get Cashews somewhere, do try out this Subzi.
Ingredients:
5-6 cashew fruits
1 tsp mustard for the gravy
1 tsp mustard for seasoning
2 tablespoon grated coconut
1 tsp asafoetida
1 tsp turmeric powder
2 tsp chili powder
1 tablespoon jaggery
1 tsp tamarind pulp
Oil for seasoning
Salt to taste
Procedure:
For the gravy:
Heat a small pan and fry the mustard seeds for 1 Min without adding oil. Switch off the gas and let them cool down.
Grind together 2 tablespoon grated coconut,cooled mustard seeds from above,turmeric powder, chilly powder, jaggery and tamarind pulp.
For the Subzi:
Cut the cashew fruits into 1 inch pieces.
In another pan, add 1 tablespoon oil and add mustard seeds. Let the mustard seeds splutter, then add asafoetida. Now add the chopped cashew fruits and fry for 5 Min's by stirring continuously.
Finally add the grounded mixture and mix well.
Add salt to taste.
Keep covered for 10 Min's and let it cook on low flame.
Serve it hot with rice/roti/chapatis :)
