Ingredients

• 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.