Rate this recipe!
| Prep Time | 20 minutes |
| Servings |
people
|
Ingredients
- For the Paste -
- Whole jeera : ½ tsp -
- Coriander seeds : 1 tsp -
- Green chillies, roughly chopped : 2 - 3 nos
- 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 -
Ingredients
Other Ingredients :
|
Rate this recipe!
|
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.
- Enter Step
- Cover and cook on a low flame for 15 minutes till the vegetables are almost cooked and the water has dried up.
- 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.
Share this Recipe
