Hot And Spicy Drumstick Flowers In Cashew Nut Gravy
|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|
|Green chillies||2 , slit, deseeded|
|Curry leaves sprigs||2|
|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.