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Hot And Spicy Drumstick Flowers In Cashew Nut Gravy

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  Drumstick flowers 300 Gram
  Broken cashew nuts 100 Gram
  Coconut 1⁄2 , milk extracted
  Dry red kashmiri chilies 10
  Garlic pod 1 Large
  Cumin seeds 1 Tablespoon
  Sesame seeds 1 Tablespoon
  Coriander seeds 1 Tablespoon
  Black mustard seeds 1⁄4 Teaspoon
  Parsi dhansakh masala 1 Teaspoon
  Asafoetida 1⁄4 Teaspoon
  Green chillies 2 , slit, deseeded
  Curry leaves sprigs 2
  Salt To Taste
  Sunflower oil 1⁄2 Cup (8 tbs)

Wash the drumstick flowers and chop them finely. Grind the masala till soft.
Place the oil in a pan and place on medium heat and add the asafoetida, green chillies and curry sprigs and then lower the heat once the chillies start spluttering. Add the ground masala and stir for 3-5 minutes and then add the drumstick flowers and the dhansakh masala and cover and allow to simmer for 3 minutes.
Grind the cashew nuts into a paste with half a cup of water.
Stir the flowers in the masala and add the thick coconut milk. Allow to cook for 5 minutes. Lastly, add the ground cashew paste and simmer for 5-7 minutes, stirring all the time so that the cashew paste does not stick to the bottom of the pan. Taste for salt. When the gravy thickens, remove from the fire.
Serve with rotis.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3388 Calories from Fat 2008

% Daily Value*

Total Fat 234 g359.8%

Saturated Fat 81.9 g409.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 493.8 mg20.6%

Total Carbohydrates 274 g91.5%

Dietary Fiber 165.9 g663.8%

Sugars 33.9 g

Protein 77 g154.8%

Vitamin A 114.5% Vitamin C 111.3%

Calcium 51.6% Iron 169.8%

*Based on a 2000 Calorie diet

Hot And Spicy Drumstick Flowers In Cashew Nut Gravy Recipe