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Drumstick and Cashew Curry
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Ingredient:

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

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)

Details:

For the paste

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.

How to proceed

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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