Spicy Putani Masala with Cashew Nuts

1Heat oil (2 tablespoons) in a pan over medium heat. Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon), and let them splutter.

2Add the finely chopped onion (1 large) and sauté until golden brown.

3Stir in the chopped tomatoes (2 medium) and cook until they soften and release their juices.

4Add the turmeric powder (½ teaspoon) and salt, mixing well.

5In a separate bowl, soak the maramara in warm water for about 10 minutes to soften them, then drain.

6Add the soaked maramara to the pan and mix well with the onion (1 large) and tomato mixture.

7Gradually add the putani, stirring continuously to avoid lumps. If the mixture is too thick, add a little water to achieve the desired consistency.

8Add the cashew nuts (½ cup) and mix well, allowing them to toast slightly in the mixture for about 2-3 minutes.

9Cook for an additional 5 minutes, stirring occasionally, until everything is well combined and heated through.