Drumstick Cashew Curry
For the Past:
dried Kashmiri red chilli
or other red dried chilli
Ginger Garlic Paste
Brown Mustard Seeds
medium Onion - chopped
small fresh Curry leaves
Start by washing the Drumstick vegetables well and after that peel them as shown with a potato peeler.
Remove the end of each side and cut the Drumsticks in 4 inch long bits. Keep a pot with water ready and boil the Drumstick pieces for 10 mintues till they fall a bit apart. Strain and keep aside.
While the vegetable is boiling prepare the paste. Throw all the paste ingredients into a blender with a bit of water to create a smooth not too liquidy paste. Keep aside.
Add little Olive oil and the mustard seeds to the pot and allow them to pop up.
Include the chopped Onion and fry till translucent. Throw in all the paste with the water and stir well on slow heat.
Now add the turmeric, chilli powder and the salt, pepper and curry leaves. Let it cook on slow heat for 5 minutes.
After that include the Vinegar and the cooked Drumsticks, stir well and bring it to a quick boil.
Serve it hot!
Drumstick Cashew Curry https://www.masalaherb.com/drumstick-cashew-curry/ March 19, 2012