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Cashew and Coconut Bhaji

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“Bhaji are side dishes, usually mildly spiced and without sauce, and are served as accompaniments to a main course curry. Although most bhajees consist of vegetables, this delectable recipe combines creamy cashew nuts and freshly grated coconut, and is wonderful with Kerala Lamb Curry #103607, or with dhal, Tangy Lemon Rice with Peanuts #17933 and parathas. You should be able to obtain reasonably priced, raw cashew nuts from your Indian grocer. It is preferable to use fresh coconut for this dish rather than dried - I am able to obtain fresh, grated coconut, from the freezer of my grocer. Preparation time does not include soaking the cashew nuts. Any left-over Goan five-spice mix can be used in place of garam masala in other recipes. A Madhur Jaffrey recipe.”

Ingredients Nutrition


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

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