Cashew And Coconut Bhaji - cooking recipe

Ingredients

1 lb raw cashew nuts
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seed
1 teaspoon Urad Dal
2 -3 dried hot red chilies, torn in pieces
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 cup water
1 cup freshly grated coconut
2 fresh hot green chili peppers, slit lengthways
1 tablespoon chopped cilantro
For Goan Five-Spice Mix
10 green cardamom pods
14 cloves
1 teaspoon cinnamon stick (broken in small pieces)
1 1/2 teaspoons cumin seeds
1 teaspoon black peppercorns

Preparation

Place the cashew nuts in a large bowl, cover with water, and soak 8 hours or overnight, then drain.
Place all the ingredients for the Goan five-spice mix in a clean coffee grinder, and grind until smooth.
Reserve one teaspoon and store the remainder in a tightly lidded jar for future use.
Heat the oil in a large heavy-based pan over medium-high heat.
Add the mustard seeds, and as soon as they splutter and pop add the cumin, urad dal and red chilies.
Saute stirring until the chilies darken, and the dal starts to color, around 10 to 15 seconds.
Add the cashew nuts and salt, and cook for a minute or two.
Next add the turmeric, stir, then toss in 1/2 cup water.
Bring to the boil, then immediately lower the heat to low, cover pan and allow to simmer gently for 15 minutes.
Check after 10 minutes, and if the water has evaporated add a splash more.
After 15 minutes, remove the cover and add the coconut, green chilies and the 1 teaspoon of Goan five-spice mix.
Mix well, heat briefly, and serve garnished with cilantro.