Dry roast the coconut on gas and keep aside to cool.

In a pan add little oil and add one sliced onion, garlic cloves and ginger and saute till colour changes. Once done let it cool.

In a grinder add roasted sliced coconut,coriander leaves,onion, ginger and garlic mixture, black peppercorns, cloves and little water and make a smooth paste.

In a kadai add remaining oil and add 1 finely chopped onion and saute till colour changes.

Add the above paste and all spices and mix well and cook on low flame till masala is nicely cooked and oil floats.

Then add water as required, salt and garam masala powder and give it a boil.Then add cashews and let it cook on low flame for 7-8 minutes.Check the consistency of gravy

Serve with chapati or bhakri.