Fried cashews impart a rich nuttiness to this unique, seasonal curry.
By Nandita Nataraj
Pumpkin Curry with Cashews
- Total Time: 25 mins
- Yield: 4
Description
Fried cashews impart a rich nuttiness to this unique, seasonal curry.
Ingredients
- Pumpkin- 1 small, Peeled, deseeded and chopped into cubes
- Turmeric or haldi- A pinch
- Cashews- about 3 tbsp
- Salt to taste
- Tamarind pulp- 1 tbsp
- Oil- 2 tsp
- Channa dal- 1tbsp
- Coriander seeds- 1 tsp
- Cinnamon- 1″ piece
- Red chillies- 3
- Asafoetida or hing- a pinch
- Dry coconut- 3 tbsp
Instructions
- Take the pumpkin cubes in a thick bottomed pan. Add the tamarind juice, turmeric and water to cover the pumpkin and allow the vegetable to cook on low flame.
- Heat a tsp of oil in another pan and fry the hing, cinnamon, channa dal, coriander seeds and red chillies.
- Allow the mixture to cool completely and grind to a fine powder adding the dry coconut in the end.
- When the pumpkin is thoroughly cooked, mash it with a potato masher and add salt.
- Add the ground spice mix and allow the mixture to simmer for 2-3min and take off the heat.
- Heat the remaining oil in a pan and add the mustard seeds. Once they pop, add the cashewnuts and fry till they turn brown.
- Add the seasoning to the gravy and mix well.
- Serve hot with steamed rice and a dollop of ghee
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Indian
