Shallots- 1 cup
Coconut milk- 1 cup
Cumin seed powder- Half Teaspoon
Corriander powder-1 1/2 tablespoon
Chilli powder-1 1/2 tablespoon
Tomatoes - 3
Greenchillies -4
Red chillies -4
Shallots -4
Ginger-1 piece
Mustard-1/2 teaspoon
Coconut oil-Required amount
Curry leaves
Salt-To taste

How to prepare

1. Pour coconut oil in a frying pan and splutter mustard seeds
2. Saute red chillies along with curry leaves
3. Add ginger, garlic, green chillies and onion and saute well
3. Add coriander powder and cook well with tomato and salt
4. When it turns thick, add coconut milk extract
5. Add shallots and cook in low flame
6. Then add fried cashew nuts and stir well