Summer calls for seasonal food across communities in India. While raw and sweet mangoes dominate most dishes, we look at summer sides from other part of the country. Crescy Baptista shares a recipe of the vegetarian version of the Goan sorpotel. Cashew sorpotel is the vegetarian version of the original dish which uses pork offal. Goans would much rather use cashew apples to make urrack than sorpotel
Serves 4-5
Ingredients: Raw cashew fruit 400 gms, spices for the masala paste: 1 tsp Whole peppercorns, 1 tsp cumin, 5 1’’ cinnamon, 1 tsp cloves, 1 tsp turmeric powder, 1 inch piece of ginger, small ball of tamarind, 10 Kashmiri dried chillies, 3 chopped onions, 2 chopped tomatoes, 90 ml Goan coconut toddy vinegar, sea salt to taste
Method:
Cut the cashew fruit in cubes, apply salt and allow to rest for 15 min. Then drain the water by squeezing the fruit.
Grind all the spices mentioned above with 50 ml vinegar and some water to a paste.
Saute chopped onions. Add the chopped tomatoes and diced cashew fruit. Stir fry a bit. Add the masala.
Continue to stir for even mixing. Add some water to have a little gravy that will allow the cashew to cook.
Adjust taste by adding vinegar. Allow to cook for about 15 min.
Serve with steamed rice or poiee.