Olyaa Kaaju Chi Bhaaji is a speciality from Konkan region in Maharashtra. Got to learn this vegetable in my marital home and have been hooked to it since then! You will find a variety of dishes prepared using these tender cashews in the Konkan region, some sweet, some savoury! My grandma too used to prepare a particular snack dish in Karwar, using sweet potatoes and these cashewnuts which according to my mom was totally delicious and unique!
With the onset of summers, arrive the tender cashews in the markets. Though in our areas there are just a handful of shops selling these and that too at an exorbitant price! But, as there is no other choice, we buy it as we crave for the tender cashew delicacies which are not possible to prepare once the season is gone! Hence we try and make the most of it when possible.
One such delicacy is this Olyaa Kaaju Chi Bhaaji which is a gravy made from coconut, with very little spices. Again there is no ginger garlic or jaggery used in this recipe, and still the taste is awesome. This is mainly because of the sweet tender cashews which impart their flavour to the dish! I am not highlighting the benefits of cashewnuts here as all are generally aware of the same, and I feel that the deliciousness of this dish is it’s main highlight!
For some more delicious vegetable dishes, do take a look at the following recipes too….
- Mix Vegetable Korma
- Mugaacha Birda
- Fanasaachi Bhaaji
- Shevgyaachya Shengaanchi Rassa Bhaaji
- Laal Chawli Chi Paatal Bhaaji
Here’s the recipe for the delicious Olyaa Kaaju Chi Bhaaji…..
Prep Time : 30 min
Cooking Time : 25 min
Cup Used : 200 ml
- 2 cups Tender Cashewnuts (200 gm tender cashews)
- 1 Small Potato Cubed …. Optional
- 1/2 cups Finely Chopped Onions
- 1/2 tsp Turmeric Powder
- 1/2 tsp Bedgi Red Chilli Powder
- 1/2 tsp Kashmiri Red Chilli Powder
- 3/4 tsp Garam Masala Powder
- 1/2 tsp Tamarind (seedless)
- Salt to taste
To Be Roasted :
- 1 tbs Oil
- 1/3 cup Sliced Onions
- 1/2 cup Fresh Grated Coconut
For The Tempering :
- 1 1/2 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- To make Olyaa Kaaju Chi Bhaaji, soak the tender cashewnuts in sufficient clean water for about 2 hours.
- Apply some oil on your palms and peel the cashews as the peels can cause itchiness. Set aside till further use.
- For the coconut paste, heat a kadhai and add oil to it. Add the sliced onions and saute till translucent.
- Add to it the grated coconut and saute till it turns slightly brown in colour. Switch off the flame and let the mixture cool down.
- In the meantime, heat a pressure pan and add oil to it for tempering.
- Add the mustard seeds. As soon as they splutter, add the asafoetida.
- Add the chopped onions and saute till translucent.
- Add the turmeric powder and the red chilli powders and mix well.
- Add to it the peeled tender cashews and cubed potatoes and mix. Add water upto the level of the vegetable and bring to a boil.
- Close the lid and cook upto 3 whistles on high heat. Open the lid only when the pressure releases naturally.
- In the meantime grind the cooled coconut onion roasted mixture in a mixer grinder alongwith the tamarind, using sufficient water, to get a smooth paste.
- Add this to the cooked cashewnuts alongwith garam masala powder and salt to taste.
- Stir and adjust the consistency to get a medium thick gravy. Bring to a boil on high flame.
- Reduce the heat and simmer on low heat for about five to seven minutes.
- Switch off the heat and transfer the gravy to a serving bowl.
- Serve the delicious Olyaa Kaaju Chi Bhaaji with phulkas and some Moong Daal Fry and hot steamed rice.
- Serve some Phodnichi Koshimbir and fried Sukkya Dhyahyaatlya Mirchyaa by the side.
- Do serve some Gaajar Halwa for dessert to end the delicious meal on a sweet note!