Powder the cashew nuts and mix it with milk to get a thick paste.

Fry the red chillies with a little fenugreek, coriander powder, turmeric and grated coconut till the coconut turns brown.

Mix it with water and jaggery and grind into paste using a mixie. Keep it aside.

Fry the diced potato and carrot in a little oil, till the potatoes turns golden and add the peas. Now keep this aside. 5)Pour a little oil and fry the mustard seeds and add the green chillies and curry leaves.

Pour the coconut-red chilly paste into it.

Add the cut tomatoes, salt as needed and the fried vegetables and let it boil for 10 minutes.

Once cooked, add the cashew paste.

Garnish with coriander leaves and squeeze little lime on it. :- Serve hot with rotis, naan or rice.