Drumstick and Cashew Curry
by Tarla Dalal
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Cashews being abundant in regions across the west coast of India, it is usually used to complement vegetables in various curries.
They are commonly combines with drumstick, long beans etc. A horde of spices is usually used to balance the blandness of cashews.
Serve this delicious curry with rotis and rice.
- Heat the oil in a kadhai, add all the ingredients and sauté on a medium flame for 2 to 3 minutes. Keep aside.
- When cool blend in a mixer to a smooth paste, adding little water if required.
- Boil a vesselful of water, add the drumstick pieces and cook on a medium flame till they turn soft. Drain and keep aside.
- Soak the cashewnuts in ¾ cup of water for half an hour and drain.
- Combine the cashewnuts and coconut milk in a deep pan and simmer for 5 to 7 minutes or till the cashewnuts turn soft.
- Add the drumstick pieces, prepared paste and salt, mix well and cook for 7 to 8 minutes. Keep aside.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When they crackle, pour the tempering over the curry. Serve hot.
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