• Soak the cashew nuts into hot water for at least 30 minutes. Drain and keep aside.

For the gravy:

• Heat a wok/kadai and add 2 tablespoon oil. When the oil heats, add ¾ of the finely chopped onion and fry till the onion turns pinkish.
• Now add chopped garlic and stir till the raw smell of garlic goes away.
• Add the spices like coriander seeds, cumin seeds, peppercorns, cloves and dry red chilies and fry till they turn brownish on low heat. Do not burn.
• Add grated coconut and roast till it turns brownish and switch of the gas. Add turmeric powder and tamarind ball, stir, and let it cool down.
• After cooling, grind the above-mentioned grated coconut mixture by adding 1 and ½ cups water to make a thin paste. Add more water if needed, but do not make the gravy very watery. Keep it aside after grinding.
• Now heat the same kadai which will be empty and add 2 tablespoon oil.
• To this add onion and fry till it turns pinkish. Add chopped tomato and fry till tomato turns mushy.
• Now add diced capsicum and stir fry for 10 Minutes or till capsicum softens.
• Now add the gravy from the mixer and stir well.
• Add cashewnuts to the gravy in the kadai.
• Stir and simmer for 10 Minutes. Adjust salt to taste.
• Garnish with chopped coriander leaves.