Squash-Onion-Cashew Kara Curry

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Soya chunks curry masala, Best Dahi Kadi with Plain Rice, Easy Snake gourd and Green gram Curry

Rate This Recipe
5

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.