Traditional Olya Kajuchi Bhaji (Stir-Fried Cashew Nut Curry)

Recipe Name:
Traditional Olya Kajuchi Bhaji (Stir-Fried Cashew Nut Curry)
Prep Time:
20 minutes
Serves:
4 people
Description:
Olya Kajuchi Bhaji is a traditional Maharashtrian dish featuring stir-fried cashew nuts cooked in a mildly spiced coconut-based curry. This vegetarian curry is rich in flavor and texture, making it a popular side dish for festive meals and special occasions.
Why You Will Love It:
You will love Olya Kajuchi Bhaji for its creamy coconut curry base and the crunch of roasted cashew nuts. The blend of spices and coconut milk enhances the natural sweetness of cashews, creating a comforting and delicious dish that pairs perfectly with rice or Indian breads.
Key Ingredient:
Cashew Nuts (Kajuchi)
Ingredients:

• 1 cup cashew nuts (kajuchi), soaked in water for 30 minutes
• 1 onion, finely chopped
• 1 tomato, chopped
• 1/2 cup grated coconut
• 1/2 cup coconut milk
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

• Prepare the Cashew Nuts: Drain the soaked cashew nuts and set aside.
• Cook the Onions and Spices: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add chopped onions. Sauté until the onions turn golden brown.
• Add Tomatoes and Spices: Add chopped tomatoes to the pan. Cook until they are soft and mushy. Then, add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
• Prepare the Coconut Paste: In a blender, grind grated coconut with a little water to form a smooth paste. Add this coconut paste to the pan and mix well with the masala.
• Cook the Curry: Pour coconut milk into the pan. Stir well to combine with the masala and bring to a gentle simmer.
• Add Cashew Nuts: Add the soaked cashew nuts to the pan. Mix gently with the coconut curry.
• Simmer and Cook: Cover the pan and simmer on low heat for 10-15 minutes, stirring occasionally, until the cashew nuts are tender and the curry has thickened.
• Check Seasoning: Taste and adjust salt and spice levels as needed.
• Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.

Recipe Notes:

• Soaking cashew nuts helps to soften them and reduce cooking time.
• Adjust the thickness of the curry by adding more or less coconut milk as desired.
• Olya Kajuchi Bhaji can be made ahead of time and reheats well.

Enjoy the creamy and flavorful Olya Kajuchi Bhaji, a delightful dish that celebrates the richness of cashew nuts in Maharashtrian cuisine!