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A Refreshing Coconut Side Dish
Are you aware of the numerous advantages and applications of coconut recipes? To learn how to use coconut recipes for health and body benefits, let’s explore further
Equipment
- Non-Stick Pan or Wok For sautéing the ingredients and cooking the sabzi.
- Mixer or Blender If you plan to blend any ingredients or make a smooth coconut milk mix (optional).
- Cutting Board For chopping vegetables like onions, tomatoes, and green chillies.
- Knife For slicing and chopping ingredients.
- Measuring Cups and Spoons To measure out oil, spices, and other ingredients accurately.
- Ladle or Wooden Spoon For stirring the ingredients while cooking.
- Serving Bowl or Dish To serve the finished sabzi.
- Plating Spoon For serving the sabzi onto individual plates.
Ingredients
- 300 grams tender coconut, sliced + for garnish
- 2 tbsps oil
- ¼ tsp asafoetida (hing)
- 1-2 green chillies, chopped
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- Salt to taste
- 1 tsp coriander powder
- ¼ cup cashew nuts, halved, soaked for 1-2 hours and drained
- ¼ cup coconut milk
- 2 tbsps chopped fresh coriander leaves
- Fresh coriander sprig for garnish
Instructions
- Warm oil in a non-stick dish Include asafoetida and green chillies and sauté for a couple of seconds.
- Include onions and sauté till brilliant brown.
- Include tomatoes, blend and sauté for 2-3 minutes. Include ruddy chilli powder, turmeric powder, salt and coriander powder and sauté for 1 miniature. Include ¼ glass water, blend and cook for 1-2 minutes.
- Now add splashed cashew nuts and sauté for 1-2 minutes. Include delicate coconut and sauté for 1-2 minutes.
- Include ¼ container water, blend, cover and cook for 2-3 minutes. Include coconut drain, blend and cook for 1 miniature.
- Add coriander clears out, blend and cook for some seconds
- Serve hot decorated with delicate coconut cuts and coriander sprig.
