Heat a pan and add ghee, mustard seeds (TU1) and cumin seeds, green chili, curry leaves, hing (TU2). Sauté for a few seconds.

Add onion (TU3) and sauté for 2 minutes over medium heat.

Add boiled Tendli, broken cashew, turmeric, salt (TU4) with 150 ml water. Boil for 5 minutes.

Add grated coconut and coriander (TU5).

Cook until dry.