It may sound odd and rather lavish to use cashews as a main ingredient in gravies, but because of the abundance of cashews in the region, cashew curry is a popular and common recipe in each malvani household!
Combine the cashewnuts and ½ cup of water in a deep pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Drain and keep aside.
Heat the oil in a deep non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the asafoetida and malvani gravy, mix well and sauté on a medium flame for 2 minutes, while stirring occasionally.
Add the cashewnuts, sugar, coconut milk and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.