Name: Drumstick & Cashewnut Curry
Prep time: 20 min
Total time: 20 min
Ingredients: For The Paste :; Whole jeera : ½ tsp; Coriander seeds : 1 tsp; 3 nos Green chillies, roughly chopped : 2; Dry kashmiri red chillies : 2 nos; Turmeric powder : ¼ tsp; garlic ginger paste : 1 tsp; Oil : 2 tsp; Drumstick cut into 2" pcs : 2 nos; Red pumpkin : 150 gm; Small brinjals cut into pieces : 2 nos; Broken cashew nuts : ½ cup; Thick coconut milk : 1½ cup; Coconut oil or any other refined oil : 1 tsp; Mustard seeds : 1 tsp; Curry leaves : few; Salt : to taste

Drumstick & Cashewnut Curry

By MalaShenoy

• August 1, 2014

Drumstick & Cashewnut Curry

Most simplest and easiest north indian curry made with cashew nuts

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Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

For The Paste :
Whole jeera : ½ tsp
Coriander seeds : 1 tsp
3 nos Green chillies, roughly chopped : 2
Dry kashmiri red chillies : 2 nos
Turmeric powder : ¼ tsp
garlic ginger paste : 1 tsp
Oil : 2 tsp

Other Ingredients :

Drumstick cut into 2" pcs : 2 nos
Red pumpkin : 150 gm
Small brinjals cut into pieces : 2 nos
Broken cashew nuts : ½ cup
Thick coconut milk : 1½ cup
Coconut oil or any other refined oil : 1 tsp
Mustard seeds : 1 tsp
Curry leaves : few
Salt : to taste

Instructions

Heat the oil in a pan , add all the ingredients and sauté on a medium flame for 2 to 3 minutes. Keep aside.
Enter Step
When cool blend in a mixer to a smooth paste, adding little water if required.
Soak the cashew nuts in ¾ cup of water for half an hour and drain.
Heat a tsp of oil in a pan and fry the ground masala paste with a little water till the oil separates from the masala.
Add the drumstick, red pumpkin and brinjal pieces and the soaked cashew nuts and mix well.
Enter Step
Cover and cook on a low flame for 15 minutes till the vegetables are almost cooked and the water has dried up.
Add coconut milk and bring to a boil.
For the tempering, heat the oil in a small pan and add the mustard seeds and curry leaves.
When they crackle, pour the tempering over the curry.
Serve hot with steamed rice.