Drumstick & Cashewnut Curry
Most simplest and easiest north indian curry made with cashew nuts
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.
Tried this recipe?Let us know how it was!