Cashews are knows as “kaju” in Konkani. The cashew has a fleshy juicy top which is the actual fruit called the “cashew apple”. The seed at the bottom is the cashew nut that most of us are familiar with. In the summer time in Goa, you will find raw cashew nuts called “bibe” in the local language which are plucked from unformed baby cashew apples. Cashew nuts are plucked from the ripe fruit and dried in the sun. These are then roasted in a coconut husk fire bringing out the aroma and wonderful smoky taste of the cashew nuts that we all love to eat! Kaju tonak is a recipe  that tastes best when made with raw fresh cashew nuts. Tonak is a word used to describe any coconut based gravy or curry in Goa. It is a staple in most Hindu weddings and festivities throughout the year!

What you will need:

How to make it:

• Soak the cashews in water for at least 2 hours. After 2 hours, drain the water and keep the cashews aside. If you have fresh raw cashews you can skip this step. Ensure that you peel the bibe.
• Heat oil in a pan. Add in all the dry garam masala (cinnamon, mace, star anise, black pepper, coriander seeds, nutmeg and cumin seeds). Saute for 2 minutes.
• Add in sliced onions along with 1/2 teaspoon of salt. Salt helps to speed up the cooking process. Cook till the onions begin to brown.
• Add in the coconut and saute for at least 7 minutes.
• Add in turmeric and chili powder. Mix well and turn the flame off. Let the mixture cool and come to room temperature.
• Grind this mixture into a fine paste using 2 cups of water.
• Now, boil the cashews in one cup of water with 1 teaspoon of salt.
• Add the ground masala, tamarind and the bouillon cube.
• Once the mixture comes to a boil, add the coriander leaves. You can add more water to adjust the consistency of the gravy per your liking.
• Enjoy with bread, chapati, poori or rice.