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 this delicious Olyaa Kaajuchi Usal with some phulkas and daal rice!