~ Drumstick and Cashew Curry:- ~

[MysteRy]

Drumstick and Cashew Curry:-



Soaking Time: 30 Minutes
Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients:-

For The Paste (makes Approx. 2 Tbsp)
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2 tsp coconut oil or any other refined oil
1/2 tsp cumin seeds (jeera)
25 mm (1") piece ginger , roughly chopped
2 small green chillies , roughly chopped
2 whole dry kashmiri red chillies ,broken into pieces
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds
5 to 6 cloves garlic

Other Ingredients
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1 drumstick drumsticks (saijan ki phalli / saragavo) , cut into 100 mm(4") pieces.
1/2 cup broken cashewnuts (kaju)
1/2 cup thick coconut milk
salt to taste
1 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)

Method:-

For the paste
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1. Heat the oil in a kadhai, add all the ingredients and sauté on a medium flame for 2 to 3 minutes. Keep aside.

2. When cool blend in a mixer to a smooth paste, adding little water if required.

How to proceed
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1. Boil a vesselful of water, add the drumstick pieces and cook on a medium flame till they turn soft. Drain and keep aside.

2. Soak the cashewnuts in ¾ cup of water for half an hour and drain.

3. Combine the cashewnuts and coconut milk in a deep pan and simmer for 5 to 7 minutes or till the cashewnuts turn soft.

4. Add the drumstick pieces, prepared paste and salt, mix well and cook for 7 to 8 minutes. Keep aside.

5. For the tempering, heat the oil in a small pan and add the mustard seeds.

6. When they crackle, pour the tempering over the curry. Serve hot...