|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.