Name: BEEJA MANOLI UPKARI (CASHEWNUT & TENDLI CURRY) (DRY)
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms Tendli (cut into 4 long pieces each); 1 cup Cashewnuts (soaked in water); 4.5 Nos Gr. Chillies (chopped, quantity 4-5); Salt (To taste); 2 tea spoon Coconut (grated); 2 tea spoon Coconut Oil (for seasoning); 1 tea spoon Mustard seeds (for seasoning); 1 sprig Curry leaves (for seasoning); 2.5 Nos Red chillies (whole, quantity 2-3)

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BEEJA MANOLI UPKARI (CASHEWNUT & TENDLI CURRY) (DRY) — Formulation & Method | CuliNect