First wash and soak the cashew nuts in ¼ cup water and set aside.
To make fritters with spinach, rice flour, cumin seeds, red chili powder salt and water.
Then fry them in the medium heat oil until everything crisp up
Drain from the oil and remove the excess oil using kitchen towel and set aside.
In a medium pan heat water and blanch the spinach for gravy and Thai chili. Then drain and transfer to blender, add coconut and grind it into a fine paste and set aside.
Then make cashew paste with soaked cashews and water and set aside.
In a pan heat coconut oil, then mustard seeds and red chili and when mustard seeds start crackle add red onion, garlic, ginger and curry leaves then fry until the raw smell goes. To this add spinach-chili-coconut paste and then cashew paste. Cook until the gravy leaves oil, on a slow fire, stirring all the time.
Then add cream and switch it off.
Then add fried spinach fritters into the gravy and sprinkle cardamom powder and enjoy with bowl of rice or chapathi