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Hai,
This is Deepa Sunderrajan from NJ. I live in Edison with my husband and my 1yr old cutiepie, vikram. The following is the easiest and less time consuming curry. This recipe was taught to me by my mother. Hope you enjoy the dish like we do.
Email: deeparajan@bww.com
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Squash-Onion-Cashew Kara Curry
Ingredients
Squash(yellow) one whole size
onion 1and a 1/2(red ones preferred)
cashews 1/2 cup.
chilli powder acc:- to your level of spiciness
salt to taste.
mustard seeds to season(1tea.sp)
turmeric powder 1and a 1/2 tea.sp.
oil enough to season and saute.
Method:
- Peel off the hard skin with a peeler or a knife, but, be sure to peel off only the skin.
- Take off any seeds inside and cut into little cubes.
- Also cut the onions to very fine pieces.
- Wash the squash which is cut and keep it aside.
- In a kadai, heat oil and season with mustard seeds.
- After they pop fully, add the onions, saute till golden brown and then add the cashews and do the same thing.
- After both become golden brown, add the squash and mix well.
- Add chilli powder, salt and turmeric powder and saute on med. High heat.
- Close with lid and do go anywhere because, it will cook soon and will stick to the vessel if not attended.
- So, better use a non-stick pan. After to 8 or 9 minutes, open the lid, mix well and keep it in low flame till all the pieces are roasted or caramelised.
- It will look exactly like diced potato curry. Tasty squash curry is ready and goes well with any kind of rice.
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