Thursday, 8 January 2015

PUMPKIN AND TENDER CASHEWS IN COCONUT MILK


PUMPKIN AND TENDER CASHEWS IN COCONUT MILK


WHAT YOU NEED:

Pumpkin - 1 small ( Mysore pumpkin)(cut into small pieces)

Tender Cashews - 1/2 cup

Coconut milk - 1 3/4 cups

Dried Red chilly - 4-5 

Mustard seeds - 1/2 tsp

Chana Dal - 2 tsp

Curry leaves - 1 sprig

Salt - to taste
CHILDREN WILL LOVE THIS CURRY, NOT VERY SPICY...

PUMPKIN AND TENDER CASHEWS IN COCONUT MILK!

HOW TO MAKE:

Pressure cook Pumpkin pieces and tender Cashews without water in it.

Place cooked pumpkin and cashews in the flame, add salt and give a quick stir. 

Now add coconut milk and allow to bubble a little. 

Meanwhile heat 2 tsp oil in a small pan.

When oil is hot splutter mustard seeds, then add chana dal, stir. 

Then add dried red chilly (broken ) and curry leaves. 

Pour this seasoning over pumpkin and stir for a minute or 2. 

Serve Pumpkin tender cashews in coconut milk as a side dish. 


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