Squash-Onion-Cashew Kara Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 - Squash (yellow)
  • 1.5 (red ones preferred) - Onion
  • 1/2 cup - Cashews
  • Chilli powder (as per personal preference) Salt to taste 1 tsp - Mustard seeds to season
  • 1.5 tsp - Turmeric powder
  • Oil - enough to season and saute

How to Make Squash-Onion-Cashew Kara Curry

  • Peel off the hard skin of squash 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.
  • Cut the onions to very fine pieces.
  • Wash the cut squash 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. Then add the cashews and saute.
  • After both become golden brown, add the squash and mix well.
  • Add chilli powder, salt, turmeric powder and saute on medium to high heat.
  • Close with lid. It will cook soon and will stick to the vessel if not attended. So, better use a non-stick pan.
  • After to 8-9 minutes, open the lid, mix well. Keep it on 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.