By Urvashi Roe
I love cashews. I could eat them any which way they come but I particularly like these with a cold Mexican or Spanish beer. You need to make them and eat them rather than make them and store them as they are best eaten on the same day.
Heat the oil in a wok for a few minutes on a medium heat. Add the mustard and cumin seeds and the curry leaves and let them fizzle and pop for a few seconds. Stir in the cashew nuts and sauté for a few minutes ‘til the cashews start turning brown. Turn the heat off and then add the salt, chilli powder and ground cumin. Stir well to combine the spices evenly.
These are really lovely warm